Tue, Dec 11th 2007, 00:00
Marseille is also famous as the home of a particularly hearty soupy seafood stew famed in french cuisine ... called bouillabaisse.
Bouillabaisse is a rich broth is flavoured with wild fennel, saffron and orange zest added to onions, garlic, tomato, potato and leeks. Herbs such as parsley, basil, thyme and bay leaf compliment the flavour.
Bouillabaisse was traditionally prepared by hungry fishermen returning from sea. They tossed their unsellable fish into a caldron over a fire on the beach, flavouring it with the fragrant stems of wild fennel.
They would also toss in hunks of stale bread to stretch the meal.
Over time Bouillabaisse became popular with the people of Marseille. The dish evolved from its humble roots with the addition of precious saffron, transforming it into a glorious stew served to travellers in the hotels and restaurants of Marseille.
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Bouillabaisse, a favourite of French Cuisine reviews
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