Bouillabaise

Bouillabaisse is a simple, traditional French stew from the port of Marseilles. Fennel, olive oil and the fish and shellfish are all traditional French elements of the dish, other components such as saffron and orange peel were added during the Mediterranean trade period, and spices such as the cayenne pepper are components of the New World trade which began following the discovery of the Americas. Traditionally, the stew used bony rockfish and other seafood that could not be sold in markets and was easily accessible by all classes. As a port town, fish was plentiful in Marseilles, and the dish served as an easily prepared and hearty meal in which the sort of scraps of fish markets could be combined and enjoyed. Bouillabaisse was commonly made across the coastal areas of Provence, simply because it was such an easy way of combining available ingredients. Variations of this dish have been concocted across the world, but the ingredients that give Bouillabaisse a French identity remain, the fennel, saffron and orange zest. More importantly however, is the French technique used to make this dish. Specific practices used to make the stew mean that this recipe is portable and can be made anywhere in the world using different ingredients, but always the same technique. There is no doubt that the Bouillabaisse made in Marseilles and Melbourne would have differently sourced ingredients, but the simple basis of the recipe will be followed. Many traditional French meals are intended to be simple and easily accessible for all, and this is still relevant today, maybe Bouillabaisse a unique, quick and easy meal.