Now say it three times fast. If you can’t, that’s fine; you can still have fun and enjoy this French stew on December 14th.
Bouillabaisse has its roots in ancient Greece and has made its way to the US with many variations, including simpler versions. . The main components are fish, including eel and shellfish, vegetables, and broth. What makes this stew unique are the herbs and spices. Plus, the broth and fish are served separately, accompanied by sliced bread with a rouille spread (think garlic mayonnaise). Bon Appetite!
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BOUILLABAISSE NATIONAL DAY SCHEDULE
600 BC – The Bouillabaisse begins in Greece
The legend of the beginnings of bouillabaisse began in ancient Greece. The fishermen of Marseille, founded by the Phocaeans, created the dish because they wanted to make a meal when they returned to port.
1600: a recipe from the New World.
Tomatoes are added after being introduced from the Americas. Celery, onions, and potatoes are also added.
1800 – The first bougie “bougie”
Restaurants began serving bouillabaisse to the upper class.
1968 – The French do better.
Popular chef Julia Child published the recipe for her Bouillabaisse a la Marseillaise
in her book ‘The French Chef Cookbook’.
ACTIVITIES OF THE BOUILLABAISSE NATIONAL DAY
Give it a try to cook bouillabaisse
If you like seafood, consider preparing the dish to celebrate the day. Find a simple recipe or take the challenge for a fancier version. Either way, we are sure you will have fun making the stew and enjoying the results.
Find the best of the best bouillabaisse
Find nearby restaurants that serve the stew and choose as many as you can for your own flavor challenge. Bonus points for supporting local businesses.
Learn the mythology behind it.
While bouillabaisse originated in ancient Greece, a similar dish also appears in Roman mythology: it is the soup that Venus gave to Vulcan.
5 TYPES OF FISH USED TO MAKE BOUILLABAISSE.
Etrille
Velvet crabs can come into this stew as part of the shellfish component. The largest of the family of swimming crabs, it can be found in the western parts of the Mediterranean Sea.
Rascasse Rogue
French for red rascasse, it is a spiny Mediterranean rockfish. You can also use a pinch of white for the stew.
Grondin
A grondin, or robin, can sometimes replace the rogue. They are a family of scorpionfish that feed on the bottom.
Congre
This is a kind of eel. His head is sometimes used for stew.
Baudroie
Baudroie, or monkfish, is typically found in the Atlantic and Indian Oceans. They can grow to be over five feet long, although the average size is about three feet.
WHY WE LOVE NATIONAL BOUILLABAISSE DAY
Learning about other cultures is important
By celebrating this popular Mediterranean dish, it reminds us that even learning about a recipe can bring us closer to other countries, regardless of the oceans in between.
Food can push us to try new things
Whether it is to try this dish or buy all the ingredients to make something new, this day helps us get out of our comfort zone.
You will have a new plate to add to your dinner rotation
If you want to avoid chicken or beef for a day, this stew, which incorporates at least four types of fish, is the tastiest solution. Celebrate by learning how to make it, and then do some cooking whenever you feel like eating seafood.
