Wed, Dec 12th 2007, 00:00
In France, the exact proportions of ingredients in bouillabaisse vary by cook and by region.
In Marseille, the home of bouillabaisse, there has been intense debate between different restaurants all claiming to make authentic bouillabaisse. The result of this debate was the Marseille Bouillabaisse Charter of 1980 ... this was drawn up and signed by 11 restaurants to settle the dispute.
The Marseille Bouillabaisse Charter specifies the precise ingredients that make up a genuine Marseille bouillabaisse. The dish should include the following fish: scorpionfish (rascasse or chapon also known as rascasse rouge), monkfish, John Dory, galinette (gurnard, one of the mullet family) and fielas (conger eel). The skin and bones of the scorpionfish (rascasse or chapon) is boiled to give the broth its distinctive taste and gelatinous consistency.
Marseille bouillabaisse is a dish enjoyed on special occasions, prepared at home with friends and family for a convivial eating experience.
The broth and the fish are usually served in separate bowls, first the soup ladled over bread smeared with rouille (a pimento garlicky mayonnaise). The fish, poached in the broth, is served in a separate bowl with just enough liquid ladled over to keep it warm. This is best washed down with a chilled glass of rosé.
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The Marseille Bouillabaisse Charter of 1980, a milestone in French Cuisine reviews
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