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28-604: Caldeirada is similar to other types of fish stew, such as the French bouillabaisse , Greek kakavia , Spanish zarzuela, and Italian cacciucco . One cookbook states that the dish typically consists of "a fifty-fifty mix of lean and oily fish , "along with shellfish such as clams and mussels , and often squid or octopus as well. This recipe uses two kinds of oily fish (such as mackerel , swordfish , or tuna ) and two kinds of lean whitefish , (such as cod , monkfish , hake , flounder , and haddock ), plus shrimp, mussels in

56-549: A bony rockfish which lives in the calanque and reefs close to shore. It usually also has congre (eng: European conger ) and grondin (eng: sea robin ). According to the Michelin Guide Vert , the four essential elements of a true bouillabaisse are the presence of rascasse, the freshness of the fish; olive oil, and excellent saffron. The American chef and food writer Julia Child , who lived in Marseille for

84-420: A bouillabaisse different from these other dishes are the local Provençal herbs and spices, the particular selection of bony Mediterranean coastal fish , and the way the broth is served separately from the fish and vegetables. Turbot The turbot (English: / ˈ t ɜːr b ə t / TUR -bət , French: [tyʁbo] .; Scophthalmus maximus ) is a relatively large species of flatfish in

112-480: A cup of olive oil, and ten pistils of saffron, and is seasoned with salt and Cayenne pepper. In the traditional bouillabaisse served in Marseille restaurants, first the fish are cleaned and scaled and then washed, usually with sea water. Then the fish are cut into large slices, keeping the bones. Next olive oil is put into a large casserole, and onions, cleaned and sliced, are added, along with crushed garlic and tomatoes, peeled and quartered, without seeds. This mixture

140-525: A reference to its shape (compare native English halibut ). Early reference to the turbot can be found in a satirical poem (" The Emperor's Fish ") by Juvenal , a Roman poet of the late 1st and early 2nd centuries AD, suggesting this fish was a delicacy in the Roman empire . The turbot is a large left eyed flatfish found primarily close to shore in sandy shallow waters throughout the Mediterranean ,

168-494: A separate platter. Another version of the classic Marseille bouillabaisse, presented in the Petit Larousse de la Cuisine , uses congre, dorade, grondin, lotte, merlan, rascasse, saint-pierre, and velvet crabs ( étrilles ), and includes leeks. In this version, the heads and trimmings of the fish are put together with onions, celery and garlic browned in olive oil, and covered with boiling water for twenty minutes. Then

196-517: A simple fish broth known in Ancient Greek as " kakavia ". Another fish soup also appears in Roman mythology : it is the dish that Venus fed to Vulcan . They were different from the boullabaisse as they did not include saffron and rouille . The name bouillabaisse comes from the method of the preparation—the ingredients are not added all at once. The broth is first boiled ( bolh ) then

224-481: A traditional bouillabaisse: typically red rascasse ( Scorpaena scrofa ); sea robin ; and European conger . It can also include gilt-head bream , turbot , monkfish , mullet , or European hake . It usually also includes shellfish and other seafood such as sea urchins , mussels , velvet crabs , spider crabs , or octopus . More expensive versions may add langoustine ( Dublin Bay prawn ; Norway lobster), though this

252-482: 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-oily), firm-fleshed, soft-fleshed, gelatinous, and shellfish." The ingredients of a traditional Marseille bouillabaisse vary depending upon what fish are available that day and

280-417: Is a traditional Provençal fish soup originating in the port city of Marseille . The word is originally a compound of the two Provençal verbs bolhir ('to boil ') and abaissar ('to reduce heat', i.e. ' simmer '). Bouillabaisse was originally a dish made by Marseille fishermen, using bony rockfish , which they were unable to sell to restaurants or markets. There are at least three kinds of fish in

308-407: Is browned at low heat for about five minutes, so that the olive oil takes on the flavors of the other ingredients. When this has been done, the sliced fish are added, beginning with the thickest slices. The fish is covered with boiling water, and salt, pepper, fennel, the bouquet garni and the saffron. The dish is simmered at low heat, and stirred from time to time so that the fish does not stick to

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336-407: Is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a soup plate with slices of bread and rouille , then the fish is served separately on a large platter (see image at top); or, more simply, as Julia Child suggests,

364-412: Is to open the sea urchins with a pair of scissors, and to remove the corail (gonads) with a small spoon. The pieces of fish are then arranged on a platter, and the corail of the sea urchins is added to the broth and stirred. In this traditional version, the bouillon is served first, very hot, with the rouille spread on thick slices of bread rubbed with garlic. The fish and potatoes are served next on

392-796: The Baltic Sea , the Black Sea , and the North Atlantic . The European turbot has an asymmetric disk-shaped body, and has been known to grow up to one metre (40 inches) long and 25 kilograms (55 pounds) in weight. Turbot is highly prized as a food fish for its delicate flavour, and is also known as brat , breet , britt , or butt . It is a valuable commercial species, acquired through aquaculture and trawling. Turbot are farmed in Bulgaria , Canada , France , Spain , Portugal , Romania , Turkey , Chile , Norway , and China . Turbot has

420-533: The brininess of the shellfish already adds salt. Caldeirada is also known in Brazil , a former Portuguese colony , where it has been described as an aromatic chowder of river fish and coriander . Bouillabaisse Bouillabaisse ( / ˌ b uː j ə ˈ b ɛ s / BOO -yə- BESS , US also /- ˈ b eɪ s / -⁠ BAYSS , French: [bujabɛ(ː)s] ; Provençal : bolhabaissa [ˌbuʎaˈβajsɔ, ˌbujaˈbajsɔ] )

448-616: The family Scophthalmidae . It is a demersal fish native to marine or brackish waters of the Northeast Atlantic, Baltic Sea and the Mediterranean Sea . It is an important food fish. Turbot in the Black Sea have often been included in this species, but are now generally regarded as separate, the Black Sea turbot or kalkan ( S. maeoticus ). True turbot are not found in the Northwest Atlantic;

476-732: The "turbot" of that region, which was involved in the so-called " Turbot War " between Canada and Spain, is the Greenland halibut or Greenland turbot ( Reinhardtius hippoglossoides ). The word comes from the Old French tourbout , which may be a derivative of the Latin turbo ('spinning top'), a possible reference to its shape. Another possible origin of the Old French word is from Old Swedish törnbut , from törn 'thorn' + -but 'stump, butt, flatfish', which may also be

504-402: The broth include a kilogram of potatoes, seven cloves of garlic , onions, ripe tomatoes, and a cup of olive oil. The broth is seasoned with a bouquet garni , fennel, eight pistils of saffron , salt and Cayenne pepper . The rouille , a spicy mayonnaise which is spread on thick slices of country bread and floated on the bouillabaisse when served, is made with an egg yolk, two cloves of garlic,

532-481: The casserole. The fish simmer as the broth is then reduced , usually about twenty minutes. When the bouillabaisse is done, the rouille is prepared: the stem of the garlic is removed; the garlic cloves are crushed into a fine paste with a pestle in a mortar; the egg yolk and saffron are added and blended with olive oil little by little to make a mayonnaise . The potatoes are peeled, cut into large slices and boiled in salted water for 15 to 20 minutes. The last step

560-414: The chef Cigalon serves a bouillabaisse provençale aux poissons de roche , (Bouillabaisse of Provence with rockfish) made with a kilogram of local fish; Scorpaena scrofa ( rascasse ); capelin ; angler fish ( baudroie ); John Dory ( Saint-Pierre ); and slipper lobster ( cigale de mer ). "When I put these fish into the pan," Cigalon says, "they were still wiggling their tails." Cigalon specifies that

588-461: The different kinds of fish are added one by one, and each time the broth comes to a boil, the heat is lowered ( abaissa ). Generally fish soups are found in France ( bourride , chaudrée), Greece, Italy ( zuppa di pesce ), Portugal ( caldeirada ), Spain ( sopa de pescado y marisco , Catalonia ( suquet de peix  [ es ] ), and all the countries bordering the Mediterranean Sea . What makes

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616-541: The fish and broth are brought to the table separately and served together in large soup plates. Recipes for bouillabaisse vary from family to family in Marseille, and local restaurants dispute which versions are the most authentic. In 1980, 11 Marseille restaurateurs collaborated to draw up the Bouillabaisse Charter which codified both ingredients and method of preparation. An authentic Marseille bouillabaisse must include rascasse ( Scorpaena scrofa ),

644-460: The fish and crabs are served on a large platter. Other variations add different seasonings, such as orange peel, and sometimes a cup of white wine or cognac is added. The French screenwriter and playwright Marcel Pagnol , a member of the Académie française and a native of Marseille, showed his own idea of a proper bouillabaisse in two of his films. In Cigalon  [ fr ] (1935),

672-727: The shell, and squid. Another cookbook gives as a typical assortment in a caldeirada as conger eel , angel shark , sea bass or sea bream , red gurnard , sardines , ray , shrimp , and clams. Another cookbook recommends about 11 ounces of fish per person. Other components of the dish include vegetables (such as potatoes , onions , green peppers , tomatoes , and tomato purée or tomato paste ); spices (such as salt and black pepper , bay leaf , coriander , parsley , sweet and hot paprika , white pepper, and oregano); and other ingredients (such as vermicelli , olive oil , allspice , port wine , white wine, and whisky or brandy ). Some recipes do not add salt to caldeirada, because

700-415: The slices of bread served with the broth should be thick and not toasted, and that the rouille "should not have too much pepper." In the 1936 film César , Pagnol's hero Marius reveals the secret of the bouillabaisse of a small bistro near the port in Marseille. "Everybody knows it," Marius says: "they perfume the broth with a cream of sea urchins." The Phoceans who founded Marseille in 600 BC, ate

728-539: The taste of the chef. These are the typical ingredients used in one of the most traditional Marseille restaurants, the Grand Bar des Goudes on Rue Désirée-Pelleprat: Four kilograms of fish and shellfish, including, on a typical day, grondin ( sea robin ), Rascasse ( Scorpaena scrofa ), rouget grondin ( red gurnard ), congre ( conger eel ), baudroie (lotte, or monkfish ), Saint-Pierre ( John Dory ), vive ( weever ), and sea urchins . Other ingredients in

756-411: The vegetables and bouquet garni are added, and then the pieces of fish in a specific order; first the rascasse, then the grondin, the lotte, congre, dorade, etrilles, and saffran. The dish is cooked for eight minutes over high heat. Then the most delicate fish, the saint pierre and merlan, are added, and the dish is cooked another 5–8 minutes. The broth is then served over bread with the rouille on top, and

784-423: Was not part of the traditional dish made by Marseille fishermen. Vegetables such as leeks , onions , tomatoes , celery , and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with rouille , a mayonnaise made of olive oil , garlic , saffron , and cayenne pepper , on grilled slices of bread. What makes a bouillabaisse different from other fish soups

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