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	Bouillabaisse recipe - ProvenceBeyond
		The original bouillabaisse (bouï abaisso in Provençal, meaning boil and press "bout et abaisse") was from the Calanque coast between Marseilles and Toulon, although it is said to be invented at Saint-Raphaël.
		Bouillabaisse was a "fisherman's" dish, and never contained any expensive ingredients such as lobster, although the common small green crabs were often used.
		Bouillabaisse has many regional variations based on the different local fish, and the color can change from place to place because of the types of fish used.
	www.beyond.fr /food/bouillabaisse.html (565 words)

	Bouillabaisse - Wikipedia, the free encyclopedia
		Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.
		Bouillabaisse is often only served when there are large groups of people, as it is time-consuming to prepare and some of its ingredients may be expensive; it is also generally available from restaurants along the coasts of Provence.
		Then, the population ate a simple fish stew known in Greek as 'kakavia.' Bouillabaisse also appears in Roman mythology: it is the soup that Venus fed to Vulcan, to lull him to sleep, so that she could cavort with the god Mars.
	en.wikipedia.org /wiki/Bouillabaisse (338 words)

	Did you know: Some Bouillabaisse History
		The apocryphal story of the origin of bouillabaisse that is popularly told by the Marseillais is that Venus served bouillabaisse to her husband, Vulcan, to lull him to sleep while she consorted with Mars.
		The origin of the word bouillabaisse has been attributed to the abbess of a Marseilles convent (a pun on bouille-abbesse, the abbess' boil?) and, most credibly, to bouillon abaissé "to reduce by evaporation." One of the earliest uses of the word bouillabaisse was in the 1830s as a term expressing the rapidity of the cooking.
		Strong opinions about the proper bouillabaisse are typical from its proponents such as the French writer and gourmet August de Croze who said it is a culinary heresy to use white wine in a bouillabaisse because wine only changes the nature of the fish.
	www.cliffordawright.com /history/bouillabaisse.html (557 words)

	Bouillabaisse a French variation of the all
		The broth was served as soup or as dipping sauce for bread; the seafood as the main course.
		While the Marseilles version of bouillabaisse is one of the most known, many other French coastal towns have similar dishes, using wine, different types of seafood, vegetables and spices to make their own distinct version of this fish stew.
		Serve the bouillabaisse with a leafy green salad topped with crumbled goat cheese, a loaf of crusty bread with a fruity olive oil for dipping and a bottle of white wine -- your guests will feel as though they are in the south of France.
	www.jsonline.com /food/kiss/may99/0516kiss.asp?format=print (708 words)

	Genuine bouillabaisse may be humble, but it's tasty Oakland Tribune - Find Articles
		The name bouillabaisse is derived from the term bouillon abaiss or "broth lowered," which refers to the technique of violently boiling the soup to both emulsify the ingredients and intensify the flavors.
		The key to preparing bouillabaisse is to include fish with firm flesh that will stand up to cooking, as well as smaller fish that will break down and thicken the broth.
		Bouillabaisse can be found at any touristy seafront restaurant in Marseilles, but that doesn't mean it will be good.
	www.findarticles.com /p/articles/mi_qn4176/is_20050427/ai_n15823048 (751 words)

	Whitings Writings - Bouillabaisse, Cassoulet
		Bouillabaisse and cassoulet are two classic peasant dishes that have been promoted from "folk song" to "art song".
		The chunks came out of the pan without falling to bits, they maintained their individual flavor, and the broth was a creditable fish soup in its own right, with generous bowls of rouille, dry toast and the proper grated gruyére that goes stringy in the soup and dribbles down your chin.
		IF a bouillabaisse is a watercolor which must be executed with élan, a cassoulet is an oil painting, built up layer by layer and allowed to set between its successive stages.
	www.whitings-writings.com /essays/bouillabaisse.htm (3785 words)

	La Bouillabaisse Marseillaise
		Bouillabaisse is also often considered the fare of local French fishermen who, on returning from their fishing expedition, would boil up a batch whilst sorting their catch; some to be sold on the local market and the rest to be kept for eating at home.
		The stew and the fish are usually served in separate bowls, with the stew poured over slices of French bread seasoned with a spicy type of aioli (garlic mayonnaise) called rouille.
		One last piece of advice: it is probably unusual if not unwise to serve Bouillabaisse for only 2 adults and 2 young children, as it quite time-consuming to prepare and some of its ingredients are quite expensive.
	bronmarshall.com /?p=18 (1094 words)

	Fire up this French fish stew for your next feast - Today: Food - MSNBC.com
		Bouillabaisse is a great recipe for a large gathering so we've 'stolen' this one from chef Philippe Bertineau of Payard Pâtisserie and Bistro in NYC
		Bouillabaisse comes from two French words bouillir (to boil) and abaisser (to reduce) and that is exactly what it takes to cook this dish.
		La Bouillabaisse is served at Payard Pâtisserie and Bistro for $28 for lunch and $29 for dinner.
	www.msnbc.msn.com /id/13862508 (934 words)

	La Bouillabaisse: Marseille chef Christian Buffa at the Restaurant Miramar is a past master of bouillabaisse – and a ...
		La Bouillabaisse: Marseille chef Christian Buffa at the Restaurant Miramar is a past master of bouillabaisse – and a whole lot of other fish dishes, for that matter.
		Bouillabaisse is a legendary fish stew-soup, originally concocted by the fishermen for themselves and their families using unsold fish from their daily catches.
		Eating bouillabaisse is something of a ritual: the dish must be served in two parts.
	frenchcuisine.suite101.com /article.cfm/la_bouillabaisse (474 words)

	A Provencal Fish Story / Bouillabaisse and bourride are a matter of regional pride -- and contention
		My first lesson in bouillabaisse came many years ago when I lived in the south of France and my husband and I were tending goats and making cheese.
		It was a memorable morning and afternoon and I have a great affection for bouillabaisse because of it.
		For example, bouillabaisse, whether made in Marseille or Toulon, must include scorpion fish among the six or seven varieties.
	www.sfgate.com /cgi-bin/article.cgi?file=/chronicle/archive/2000/03/29/FD31165.DTL (2884 words)

	Bouillabaisse, Hawaii-style - fish stew preparation Sunset - Find Articles
		Wong, who developed a passion for bouillabaisse while working with French chefs in New York City, takes an approach that's far less daunting than the traditional one.
		Instead of working from a staggering list of ingredients, he breaks the dish down into five individual recipes, each of which stands on its own and has steps that can be completed ahead.
		Accompany the bouillabaisse with remaining croutons and the spicy aioli; add salt and pepper to taste.
	www.findarticles.com /p/articles/mi_m1216/is_n5_v198/ai_19554060 (836 words)

	Jennas Bouillabaisse
		Bouillabaisse is the combination of a broth, fish, seafood, fresh croûton, and sauce (Rouille).
		While the list of ingredients may suggest a daunting task ahead, the recipe is actually not very difficult and both the broth and the sauce can be made ahead of time.
		Bouillabaisse is the traditional fish soup from Marseille, a sea port located in the South of France.
	pages.sbcglobal.net /kafka/Kitchen/Recipes/jennasBouillabaisse.html (491 words)

	The Marseille Bouillabaisse Charter
		Bouillabaisse, however, the most typical dish of Marseilles, includes precise ingredients which are important to use if traditions are to be respected and the customer is not to be cheated.
		The objective of this Charter is thus to specify the elements of a good quality Bouillabaisse, with the goal to make this local dish better known among customers, while at the same time respecting the art of the professional.
		The way in which the Bouillabaisse is served is left to the discretion of the restaurant manager, but as a general rule it is served in two different dishes, the fish in one and the soup in the other.
	starchefs.com /bouillabaisse/html/english/charter.shtml (277 words)

	Bouillabaisse
		Conventional wisdom says that you should only cook bouillabaisse for at least 8 people, as you need at least 8 different kinds of fish, some of which are only found in the Mediterranean.
		This may be so, but taking our courage in both hands, we have invented this recipe for 2 people, using 4 types of fish and some mussels and prawns.
		Traditionally, Bouillabaisse is made with whole fish, or slices of large fish, not fillets.
	www.suppertonight.co.uk /bouillabaisse.htm (599 words)

	Simply Recipes: Bouillabaisse Recipe
		According to tradition, there should be at least five different kinds of fish in a proper bouillabaisse.
		In Marseille, considered the mecca of bouillabaisse, they use at least seven, not counting the shellfish.
		Your recipe of Bouillabaisse is probably very good, but please, don't call it "Bouillabaisse" Find an other name for it.
	www.elise.com /recipes/archives/000228bouillabaisse.php (1115 words)

	Bouillabaisse 126 - New York Magazine Restaurant Review
		Despite its name, Bouillabaisse 126 is purely a Brooklyn story, its hero, Neil Ganic, a Yugoslavian-born chef who made his name in the early nineties at La Bouillabaisse, a pioneering Atlantic Avenue bistro.
		Bouillabaisse 126—the number is the street address in the burgeoning part of Brooklyn that’s called, in the current confounding fashion, Carroll Gardens West, Red Hook, and, as Ganic and his partners prefer, the Columbia Waterfront District—joins old-timers like Ferdinando’s Focacceria and newcomers like Schnäck, bringing Union Street an utterly unpretentious infusion of rustic French flavor.
		The room is the unfussy Ganic’s grandest yet, dramatically high-ceilinged and sparsely decorated, with baguettes stowed away in an armoire and a striped banquette cushion adding a jolt of color to the exposed brick and bistro-yellow walls.
	www.newyorkmetro.com /nymetro/food/reviews/restaurant/10864/index.html (759 words)

	Bouillabaise (Site not responding. Last check: 2007-10-22)
		One of my favorite memories from childhood is of a seafood dish my Grandfather used to cook.
		He called it “Cobio” which I suspect was derived from the word Courtboullion or Bouillabaisse.
		The recipe was mostly cooked from what seafood he had handy but the recipe always started with “fry some bacon until crisp” so he would have the oil for the dish.
	users2.ev1.net /~jeduke/ss003.htm (374 words)

	Cooks.com - Recipes - Bouillabaisse
		Results 1 - 10 of 47 for bouillabaisse.
		Serve bouillabaisse in soup bowls topped with toasted French bread or croutons and chopped parsley.
		Pour the bouillabaisse over toasted French bread slices placed in soup tureen.
	www.cooks.com /rec/search/0,1-00,bouillabaisse,FF.html (160 words)

	Shopping.com - Shopping made simple
		Bouillabaisse Soup Pot: Red This larger size Soup Pot is pe...
		Bouillabaisse Soup Pot: Blue This larger size Soup Pot is...
		The Le Creuset Bouillabaisse Soup Pot is great for any large batch of soup or chili, not just a nice French bouillabaisse.
	www.shopping.com /xGS-Bouillabaisse (1024 words)

	Bouillabaisse w/French bread from Turner Fisheries - Boston.com (Site not responding. Last check: 2007-10-22)
		Bouillabaisse w/French bread from Turner Fisheries - Boston.com
		Check out the Bouillabaisse w/French bread from Turner Fisheries Page on Boston.com.
		Bouillabaisse w/French bread recipe courtesy of Executive Chef Christoph Leu:
	www.boston.com /ae/food/restaurants/ask_the_chef/turners (250 words)

	The Cookbook Store: Salt Cod Bouillabaisse
		The salt cod bouillabaisse is a rustic and not terribly noble version traditionally prepared by inland Provençals for whom fresh fish was either geographically or financially out of reach.
		Nevertheless, there are those who use salt cod in their soup out of personal preference.
		The salt cod bouillabaisse can be served, like the more famous Marseille version, in two stages: first the soup alone over the croutons; later the potatoes and salt cod, kept warm periodically with some hot broth.
	www.cook-book.com /recipes/salt_cod_bouillabaisse.html (585 words)

	Bouillabaisse (Site not responding. Last check: 2007-10-22)
		This is just too much cultural mixing for even the most open minded to contemplate - and then to finish off with a jam roly poly that I bought for a quid in Tesco's, well that's just culinary heresy.
		The cheese I used (Wensleydale and Cheddar) was a little salty and next time I'd stick to just Cheddar, but apart from that I don't think a better accompaniement to some buttered samphire could be found.
		And the bouillabaisse and rouille croutons - parfait madame, parfait indeed.
	www.maths.man.ac.uk /~jb/noshblog/diary8/diary4_8.html (744 words)

	Recipe: Bouillabaisse (Provence)
		Please read about the history of bouillabaisse and how to cook it before proceeding.
		The broth can be left like this, covered, for many hours, over very low heat or using a heat diffuser.
		When you are ready to prepare the final stages of the bouillabaisse, bring the broth back to a furious boil.
	www.cliffordawright.com /recipes/bouillabaisse.html (669 words)

	Beyond Salmon: Bouillabaisse (or whatever you want to call it)
		Bouillabaisse (or whatever you want to call it)
		When looking for a Bouillabaisse recipe in US, you’ll quickly learn that there is a Bouillabaisse police.
		For a lazy man’s bouillabaisse – a fantastic and easy dinner – use store bought fish stock and 1 Lb of any white fleshed fish: cod, haddock, halibut, turbot, sole, or flounder.
	beyondsalmon.blogspot.com /2005/12/bouillabaisse-or-whatever-you-want-to.html (912 words)

	Bouillabaisse and more, in Rancho Bernardo \| The San Diego Union-Tribune
		The bouillabaisse is the French Market Grille's signature dish.
		Available at lunch and dinner, this traditional fish stew featuring mussels, clams, scallops, bass, shrimp, lobster and calamari in a savory tomato broth is an embarrassment of marine riches.
		In addition to the bouillabaisse, entrees available at both lunch and dinner recently included seafood favorites, lamb shank with white bean ragout, angel hair pasta with prawns, chicken paella and calf's liver with sauteed onions in a balsamic vinegar sauce.
	www.signonsandiego.com /uniontrib/20040805/news_lz1w5food.html (463 words)

	La Tartine Gourmande » Blog Archive » Ma bouillabaisse version simplifiée - My simplified Fish ...
		In Marseilles, the fish is fresh and above all, it is in Marseilles that bouillabaisse was born.
		I had to try myself to the bouillabaisse and make my recipe with major shortcuts as, even if we get great fish here in Boston, there is no way I was going to be able to find the fish you find in the waters around Marseilles.
		I love to make bouillabaisse, it is one of those dishes that are just very rewarding.
	www.beaskitchen.com /blog/2006/01/22/ma-bouillabaisse-version-simplifiee-my-simplified-fish-bouillabaisse (1488 words)

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