The Marseilles bouillabaisse charter

Preamble
it is not possible to standardize cooking. Indeed, it is an art in which success depends on the Chef's savoir-faire. The Bouillabaisse, however, the most typical dish of Marseilles, includes precise ingredients which it is important to use if traditions are to be respected and the customer not be cheated.

History of the Marseilles Bouillabaisse
It was origanilly a fisherman's dish. While sorting out the fish intended to be sold they used to put aside certain species which they would then prepare for themselves and their families.

It is a very simple, family dish which has been improved over the years and which may now include a binding sauce and even crustaceans.

Service
The way in which the Bouillabaisse is served is left to the appreciation 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. Depending ont the guest's whishes the dish may be served mixed together in a soup plate or served separately.

There is, however one fundamental rule, which is that the fish must be cut up in front of the guests.

Pimento flavoured mayonnaise, accompanied with croutons, is also to be served.

  

Painting of Pierre Anbrogiani
 
 



 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


  


Ingredients
Marseilles Bouillabaisse is a dish requiring a variety of fish.
Their individual taste has made the dish famous and only the very best elements should go into making it.


Fish

Marseilles Bouillabaisse should be made with a minimum of 4 choices from the following :
- Rascasse
- White Rascasse
- Weever fish
- Gurnard (red mullet)
- John Dory
- Monkfish
- Conger eel
- Scorpion fish

*Optional
- Squill prawns
- Crawfish


This list can be adjusted according to the daily catch and the number of diners .
But one thing is absolutely essential for the quality of the Bouillabaisse and that is the freshness of the fish; this is of paramount importance for its success.


Other ingredients

The other ingredients for the preparation of this speciality are :
- Salt
- Pepper
- Saffron
- Olive oil
- Garlic
- Onions
- Fennel
- Parsley
- Potatoes
- Tomatoes

Also for the stock :
Small rockpool fish.

Bouillabaisse is served with the traditional sauce : the « rouille ».


RECIPE FOR MARSEILLES BOUILLABAISSE FOR 6 PEOPLE :
4 kg fish (as per the catch)
- 1,5 kg Rascasse
- 1 kg John Dory
- 6 slices Conger eel
- 3 Gurnards
- 4 Weever fish
- 6 slices Monkfish
1 kg small rockfish for soup

Preparation of stock
Allow the onions, garlic, tomatoes to take colour in olive oil over a high heat
Add the small rockfish, cleaned and chopped, stirfry until a purée is obtained (approx. 15 mins)
Add boiling water and allow to boil for 1 hour.
Add fennel, parsley, salt, pepper. Put through the blender, then through a fine sieve, not forgetting to press the residue so that all the liquid is extracted.


To finish off
Add the cooked potatoes cut in thick slices (2 slices per person) to the stock, then add the fish according to their size and firmness (Scorpion fish, John Dory, Conger eel, Monkfish). Boil for 20 mins.
5 mins before serving add the Gurnards and the Weever fish.
Once cooked, take out the fish and the potatoes, add salt, pepper, saffron and arrange on serving plates.


The « Rouille »
The usual recipe is based on aioli (garlic mayonnaise) with added saffron and chilli pepper.
Another recipe can be made using potatoes and chilli pepper.

 
     
    Restaurant Chez Gilbert | Direction : R. Gasquet | 13260 Cassis
Phone 04 42 01 71 36 or 04 42 01 28 14 | Fax 04 42 01 91 94