bouillabaisse

Bouillabaisse is a seafood stew originating from the Provence region in southern France, where local mariners would cook the stew in cauldrons along the beach with their fresh catch of fish unsuitable for the market. The dish typically includes rockfish, shellfish, mussels and crabs, and is flavored with olive oil, salt, pepper, fresh herbs, saffron and orange zest. The ingredients for bouillabaisse change according to whatever the fresh seafood options are for the area in which it is made.

Entry Type

Seafood

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