For the Record: Bouillabaisse

Food Stylist Nir Adar's Bouillibias

Inspired by Nir Adar's work and the story of its origins, bouillabaisse seems like the perfect post for gastroporn. I should say, that at first, I wasn't sure that I could think of fish in a seductive way, but after reading up on the history and preparation of this stew I've changed my mind.

Bouillabaisse has such a long history there is even reference to it in Roman Mythology.

In the apocryphal story of the origin of bouillabaisse, Venus is said to have served bouillabaisse to her husband Vulcan in order to lull him to sleep while she consorted with Mars.

Its home is considered to be Marseilles, although it is made in every little port throughout the coastal regions of Provence.

Bouillabaisse is a rich and hearty seafood stew, often referred to as the nectar of the sea. The simplicity of this recipe is its main attraction.Surprisingly, the most distinguishing characteristic of a bouillabaisse is not the fish, because all fish stews and soups have fish, but its unique flavoring derived from saffron, fennel seeds, and orange zest.

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. It does take some time (over an hour's prep and another hour to cook) but I think it's worth the wait. And if you have someone darling enough to make it for you, even better!