Bouillabaisse Origins

Originally it was a humble dish cooked by fisherman's families using the fish that could not be sold.  This simple

family dish has become more sophisticated over the years, and can now include noble fish such as angler fish or

crustaceans.  Restaurants serve the Marseille Bouillabaisse in a number of ways, but usually it is presented in

two dishes :  one for the fish, the other for the broth.

Depending on th diner's preference, the two can be mixed together in a soup plate or enjoyed separartely.

It is accompanied by "rouille" sauce and croutons.

The name "bouillabaisse" sums up the secret of this recipe in one word "quand ca Bouille...abaisse (le feu),

ie "when it boils, lower the heat".  The Convention and Visitors' Bureau organises bouillabaisse cooking

lessons.  Information and enrolments on:    www.resmarseille.com.