Salty's Northwest Seafood Bouillabaisse Recipe | Explore Seattle Southside (2024)

FAQs

What's the difference between cioppino and bouillabaisse? ›

Q: What is the difference between bouillabaisse and cioppino? A: Actually there isn't much difference other than Cioppino is Italian with a tomato-based broth and bouillabaisse is French with a bit of saffron and chopped tomatoes added to a fish broth.

The American chef and food writer Julia Child, who lived in Marseille for a year, wrote: "to me the telling flavor of bouillabaisse comes from two things: the Provençal soup base—garlic, onions, tomatoes, olive oil, fennel, saffron, thyme, bay, and usually a bit of dried orange peel—and, of course, the fish—lean (non- ...

The southern French city of Marseille on the Mediterranean Sea has long been famous for its spicy fish soup, known as bouillabaisse.

Bring the platter of fish to the table along with the broth in the soup pot or a tureen. Guests can eat the soup and fish separately, or together in the same bowl. The soup is best served with baguette toasts smeared with the rouille.

The reason for the hefty price is the amount of quality seafood. The traditional bouillabaisse recipe uses five different local fish. It is most often conger eel, red mullet, red scorpion fish, rockfish and spider crab. Sometimes local crayfish and monkfish are used.

The ritual of eating a traditional bouillabaisse today is always the same. First we place two to three slices of oven-toasted French bread which have been rubbed with garlic in the bottom of our soup plates; then we top each slice with freshly grated Gruyere or Cantal cheese and top it with a dab of rouille.

feminine noun. bouillabaisse ⧫ fish soup. Collins French-English Dictionary © by HarperCollins Publishers.

If you find that your bouillabaisse is too thin and want to thicken it, just add 1 tbs. of white roux. Be sure to only whisk the roux in after the bouillabaisse has come to a boil.

France

Bouillabaisse / Origin

A little bit of history

Bouillabaisse is an emblematic dish of our beautiful city, although it is said to be of Greek and Roman origin… Why this name? Simply because when the broth boils, the heat must be lowered so that the fish cooks, hence the literal meaning 'when it boils, we lower it'.

What is a substitute for saffron in bouillabaisse? ›

Using turmeric instead of saffron so you make it cheaper. And using veggies and tofu instead of seafood so you don't need to eat any animals!

The word “cioppino” comes from the Ligurian dialect “ciuppin” and means “chopped, torn to pieces”. This unfussy soup was consumed by mariners and port workers in taverns and inns around the Ligurian harbors.

Today, Cioppino is generally made from cooking seafood in a broth and is often served in a crab shell. The name is believed to come from cioppino, a classic Italian soup from Liguria, a region in Italy, that uses less tomato in the broth.