Salty's Northwest Seafood Bouillabaisse Recipe | Explore Seattle Southside (2024)

FAQs

What's the difference between cioppino and bouillabaisse? ›

Q: What is the difference between bouillabaisse and cioppino? A: Actually there isn't much difference other than Cioppino is Italian with a tomato-based broth and bouillabaisse is French with a bit of saffron and chopped tomatoes added to a fish broth.

The American chef and food writer Julia Child, who lived in Marseille for a year, wrote: "to me the telling flavor of bouillabaisse comes from two things: the Provençal soup base—garlic, onions, tomatoes, olive oil, fennel, saffron, thyme, bay, and usually a bit of dried orange peel—and, of course, the fish—lean (non- ...

The southern French city of Marseille on the Mediterranean Sea has long been famous for its spicy fish soup, known as bouillabaisse.

Bouillabaisse is a type of seafood stew that originated in Marseille, France. The name bouillabaisse comes from the Provencal Occitan word bolhabaissa, which means to boil and simmer.

It's a stripped-down version of the dish that's often included in prix fixe menus to showcase the catch of the day. The high price of bouillabaisse reflects the high quality of the seafood traditionally used.

Bring the platter of fish to the table along with the broth in the soup pot or a tureen. Guests can eat the soup and fish separately, or together in the same bowl. The soup is best served with baguette toasts smeared with the rouille.

Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.

Seafood bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.

A little bit of history

Originally it was a dish made by fishermen who, when sorting the fish for sale, set aside some pieces to prepare for themselves and their families. It is therefore a simple family dish which, over the years, has been perfected and can now include a binding base and even shellfish.

Important thing to know! be ready to pay for it, because the real “bouillabaisse” cost between 45€ and 70€ the dish and you have to book it one day in advance.

How long can you keep bouillabaisse? ›

Store leftover bouillabaisse in an airtight container in the refrigerator for up to 4 days. The seafood will not last longer than 3 to 4 days, so I don't suggest keeping it longer. Reheat on the stove over medium-low heat.

Instead of saffron, substitute with 1 teaspoon of turmeric, which is also known as "poor man's saffron". The turmeric is earthier than saffron but will give a beautiful deep golden color to the seafood stew. Why is bouillabaisse expensive? Bouillabaisse is made with a variety of seafood, which can be expensive.

What is the difference between bouillabaisse and cioppino? Not a lot! Both are a kind of stew made with similar fish /seafood.

bouillabaisse, complex fish soup originating on the Mediterranean coast of France, one of the glories of Provençal cuisine.

The word “cioppino” comes from the Ligurian dialect “ciuppin” and means “chopped, torn to pieces”. This unfussy soup was consumed by mariners and port workers in taverns and inns around the Ligurian harbors.

Cioppino, bourride, brodetto, cacciucco, zarzuela, gumbo. Fish soup. Shellfish stew. Beyond a wealth in tradition, what they have in common is the use of several varieties of fish or seafood cooked in one pot with vegetables and aromatics.

The dish also shares its origin with other regional Italian variations of seafood stew similar to cioppin, including cacciucco from Tuscany, brodetto di pesce from Abruzzo and others. Similar dishes can be found in coastal regions throughout the Mediterranean, from Portugal to Greece.