Such a great Bouillabaisse Party on this cold and wintry night in Emmett, Idaho. Thank-You Victoria and Jeff for opening your home to this event. Victoria is pictured here. They have done a fantastic job on remodeling their home. There were about 15 people that enjoyed the Bouillabaisse, the wine and the crepes! Here are some photos of the evening. You can Left-Click any of the photos to enlarge. Cheers!
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the ProvençalOccitan word bolhabaissa, a compound that consists of the two verbs bolhir , to boil) and abaissar , to reduce heat, i.e., simmer.
There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish (fr: rascasse); sea robin (fr: grondin); and European conger (fr: congre); and it can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte orbaudroie); mullet; or silver hake (fr: merlan) It also usually includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); velvet crabs (fr: étrilles); spider crab (fr: araignées de mer) or octopus. More expensive versions may add langoustine (European lobster). Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaisemade of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread.
What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, in a certain order, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a bowl containing the bread and rouille, with the seafood and vegetables served separately in another bowl or on a platter.