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You can't visit Cassis without diving into a steaming bowl of Bouillabaisse! This traditional Provençal fish stew is packed with the freshest catch of the day and served with a side of rouille sauce. It's a flavor fiesta that'll have you saying 'Oh là là!'
Bouillabaisse has a robust, savory flavor profile with deep oceanic notes from the fish and shellfish. The dish is aromatic and herbal, with a hint of sweetness from the tomatoes and an earthy richness from the saffron. The rouille adds a creamy texture and a slight kick.
Bouillabaisse originated from the fishing communities of the Mediterranean, particularly around Marseille and Cassis. The word 'bouillabaisse' is derived from the French terms 'bouillir' (to boil) and 'abaisser' (to reduce). Historically, fishermen crafted this dish to utilize the less desirable catch of the day. Over centuries, this humble stew transformed into a culinary icon of Provençal cuisine, influenced by neighboring regions and the bounty of the sea.
The dish's evolution reflects social class differences, where poor fishermen would enjoy a simple version, while wealthy patrons would add luxurious ingredients. Today, it stands as a symbol of the coastal culture and the importance of seafood in Mediterranean diets.
Bouillabaisse is often subject to rivalry between chefs, especially in Marseille, where restaurants compete to offer the best version of the stew. Each chef claims their unique recipe, leading to passionate debates among locals.
Typically, the soup is made with multiple fish varieties, from local bream to rockfish, each contributing its distinct flavor. Some chefs believe that the secret to the best Bouillabaisse lies in using the freshest local catch available.
This quintessential French dish made waves across to the United States, and Thomas Jefferson was known to be an early aficionado. His exposure to French cuisine in Paris sparked a fascination with seafood dishes back home.