*Note for my American virtual travel companion from Ardenvoir (Washington)

Bouillabaisse is a fish soup containing different kinds of cooked fish and shellfish and vegetables, flavoured with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron.

It’s considered the symbol of Marseille cooking.

The dish known today as bouillabaisse was created by Marseille fishermen who wanted to make a meal when they returned to port.

They could not use the more expensive fish
that they intended for the market,
so they boiled the common rockfish and shellfish
that they pulled up with their nets and lines,
usually fish that were too bony to serve in restaurants,
cooking them in a cauldron of sea water on a wood fire and seasoning them with garlic and fennel.

Tomatoes were added to the recipe in the 17th century,
after their introduction from America,
so in a way there is your contribute as well...




This photo is part of my visual diary about my trip to Marseille.
If you feel like to see the whole gallery, please...