Bouillabaisse à la carte ! - Les Carnets de Julie

Bouillabaisse, a typical dish of the city of Marseille, appeared in the 7th century BC, at the same time as the city itself. It quickly became a staple of the Phocaean diet. This dish perfectly symbolizes the art of using ingredients disdained by the wealthy. Indeed, this dish was long made by penniless fishermen, who cooked it on the beach after returning from fishing, using pieces of fish that were unsalable. Therefore, there were as many bouillabaisse recipes as there were fishermen. It can be found prepared in water, in white wine seasoned with garlic, olive oil, or saffron. The variations allow you to discover different bouillabaisses, especially since each cook has their own little secrets. Along with a few other restaurants, including two from Marseille, Le Caribou and Le Rhul, the Miramar restaurant proclaimed itself the guardian of authentic bouillabaisse in the early 1980s. A "charter" was drawn up in the presence of the mayor and the prefect. Thus, the traditional recipe is made exclusively with rockfish, whose flesh remains firm when cooked. All the recipes are here: https://blog.julieandrieu.com/2016/11...