December 14, 2013

National Bouillabaisse Day

“Bouillabaisse is only good because cooked by the French, who, if they cared to try, could produce an excellent and nutritious substitute out of cigar stumps and empty matchboxes." - Norman Douglas

It's National Bouillabaisse Day!

Bouillabaisse is a fish soup or stew that originated in Marseilles, France. Today, it's very popular in Mediterranean regions. It features some or all of the following ingredients: cheaper cuts of white fish like cod, halibut, or flounder, shellfish, olive oil, white wine, tomatoes, a mirepoix, potatoes, fennel, leeks, orange peel, saffron, and a bay leaf.

Bouillabaisse is typically served with a garnish called rouille. French for "rust", it's a sauce/dip/spread that's made from either olive oil and breadcrumbs, or mayo, with saffron, garlic, and chili peppers or red pimentos. I don't know about you, but this actually sounds a lot nicer than the bouillabaisse does (FYI: I got both my bouillabaisse and rouille recipe from the Post Punk Kitchen - so should you!). I think I could probably just eat it on crusty bread with a side of grilled Brussels sprouts and be good!

Happy National Bouillabaisse Day!