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French Bouillabaisse is a traditional fish stew originating from the port city of Marseille. It features a variety of fish and shellfish, simmered in a flavorful broth made from fish stock, tomatoes, leeks, onions, and a blend of herbs and spices, including saffron, which adds a distinctive aroma and color.
The preparation of Bouillabaisse reflects Provençal cuisine through its use of fresh, local ingredients and an emphasis on simplicity and bold flavors. The dish showcases the region’s rich maritime culture, highlighting the variety of seafood available in the Mediterranean. It is often served with a side of rouille, a garlic and saffron mayonnaise, and crusty bread, enhancing the dining experience and celebrating the vibrant culinary traditions of Provence.
French bouillabaisse is a traditional Provençal fish stew originating from Marseille. It is made with a variety of fish and shellfish, simmered in a broth flavored with tomatoes, garlic, saffron, and herbs. The preparation involves making a rich fish stock, then adding the seafood and cooking until tender. Bouillabaisse reflects Provençal cuisine through its use of local seafood, aromatic herbs, and the tradition of serving the stew with a garlic mayonnaise called rouille and crusty bread. The dish embodies the coastal flavors and culinary heritage of the Provence region.