Bouillabaisse
The bouillabaisse (of the Occitan Of Provence “bolhabaissa”, of bolh “it boils” and lowered “it lowers”, while speaking about fire) is a traditional dish Marseilles of fish originating in the ancient Greece. It is composed of a Soupe of Poisson S which one eats with croûtons of often winged pasted breads, of rust and whole been useful fish.
Origin
This dish is originating in the ancient Greece, of the time of the foundation of Marseilles (Massalia) to the VIIe front century J. - C. the population then ate a simple fish ragout named kakavia in Greek old.
The bouillabaisse also appears in the Roman Mythologie: it is about soup that Venus made eat with Vulcan to alleviate it until drowsiness, with an aim of going batifoler with Mars.
This ragout carried out starting from the fish which remained at the bottom of the basket of the fisherman became the bouillabaisse of Provence which one knows, been useful in two times: soup, then fish.
Similar dishes
The bouillabaisse is similar to:
- the Portuguese Caldeirada
- the Catalan Suquet of peix
- the Caldereta of Minorque.
It approaches:
- the Bourride, of the Breton Cotriade
- Of the Cacciucco of Livorno
- Of the Corsica Aziminu
- OF the Zimino of the Sardegna
- Of the Spanish zarzuela
- Of the Pôchouse Bourgignone.
See too
- Kitchen of Provence
- Mediterranean Mode
- List of the preparations containing fish
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