{"id":10223,"date":"2026-05-21T21:06:15","date_gmt":"2026-05-21T21:06:15","guid":{"rendered":"https:\/\/itourprovenza.it\/la-bouillabaisse\/"},"modified":"2026-05-21T21:06:17","modified_gmt":"2026-05-21T21:06:17","slug":"la-bouillabaisse","status":"publish","type":"post","link":"https:\/\/itourprovenza.it\/en\/la-bouillabaisse\/","title":{"rendered":"La Bouillabaisse"},"content":{"rendered":"

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Bouillabaisse<\/strong> is a stewed fish soup typical of the city of Marseille<\/strong>.<\/span><\/h2>\n

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The soup gets its name from the French verbs boullir (to boil) and abaisser (to lower). It is one of the symbols of Provence<\/strong>. <\/span><\/h3>\n

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Bouillabaisse<\/strong> is a stewed fish soup, typical of the city of Marseille<\/strong>. named after the French verbs boullir (to boil) and abaisser (to lower). This dish, in fact, must be cooked over very high heat at first and then very slowly once it has reached a boil. The people of Marseille deposited the original recipe for bouillabaisse in 1980 to defend its authenticity since over the years this dish, from the poor man that it was, prepared on the beach by fishermen with the least valuable fish, has become an elegant and refined dish.
The basic recipe includes the use of at least four basic fish: redfish, mullet, conger and gurnard, but it is customary to add snapper, turbot, burbot, mullet, hake, as well as invertebrates such as urchins, mussels and crabs. In the more luxurious and elaborate versions, octopus or lobster is also added.
It is served with rouille, an accompanying sauce made with bread, fish stew, garlic, egg yolk, olive oil, saffron and chili pepper.
This soup should be served in a fondine or more rustic earthenware bowl. The fish should be covered with the cooking juices, which should be previously strained. The dish should be hot and accompanied by slices of oven-dried bread, not toasted. <\/span><\/p>\n

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