the.com/bouillabaisse
the soup so picky it once needed a legal charter to defend its dignity
means A traditional Provençal fish stew from Marseille, made with several kinds of fish, shellfish, and aromatics like saffron, fennel, and orange peel, often served with a garlicky rouille on bread.
from From Provençal Occitan 'bolhabaissa,' a compound of 'bolh' (to boil) and 'abaissa' (to lower or reduce) — literally 'boil and then lower the heat,' a cooking instruction baked right into the name. The dish is said to have begun as the humble pot of Marseille fishermen, who simmered whatever unsellable fish remained from the day's catch; that homely origin makes its modern reputation for fussy authenticity all the more amusing.
- trash origin
- Marseille fishermen made it from unsellable rockfish leftovers
- legal protection
- A 1980 charter dictates its mandatory ingredients
- served twice
- Broth first, fish second, never in one bowl
- secret name
- Possibly means 'boil then lower the heat'
- the rouille
- A garlic-chili sauce spread on bread floats inside
bouillabaisse de marseille — traditional fish stew from marseille, france, with specific recipes dating back to the 18th century mediterranean port
le miramar marseille — michelin-starred restaurant in marseille that has served bouillabaisse continuously since 1936