Bouillabaisse, have you tried one?

[JPGhost]

Bouillabaisse (French pronunciation: ​[bu.ja.bɛːs]; Occitan: bolhabaissa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).

There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse (Scorpaena scrofa); sea robin (fr: grondin); and European conger (fr: congre). It can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte or baudroie); mullet; or silver hake (fr: merlan). It usually also includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); velvet crabs (fr: étrilles); spider crab (fr: araignées de mer) or octopus. More expensive versions may add langoustine (European lobster). Vegetables such as leeks, onions, tomatoes, celery and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron and cayenne pepper on grilled slices of bread.

http://en.wikipedia.org/wiki/Bouillabaisse

...with Scorpion fish? How is it? Good?

Believe it or not, I knew this dish from the sims ^^. I thought it was a simlish-made of dish but when I idle-looking up online, it's actually a real dish!

Never found any or either like there is any authentic French resto around my area which provide that (affordable, of course)

 

[Essex Boy]

I remember seeing it made on the telly ages ago by some fancy chef. It's made with fabulously costly ingredients, has to be prepared a day in advance, simmered for hours, left to rest overnight, blah blah. When you eventually get to eat it I bet it just tastes of boiled fish.

 

[Taz]

Hey Jp I just picked up the sims3 for $4. Any mods you'd recommend?

And I have not tasted it, but I'm not a big fish fan so I doubt is like it haha.

 

[gsdx]

When you eventually get to eat it I bet it just tastes of boiled fish.

But "fabulously costly" boiled fish.

 

[darden]

nah, I'm not really a fan of cooking muscles and clams at home.

I make seafood stew a lot, but it's usually just shrimp, scallops, fake crab, and maybe some spicy sausage.

 

[ronboy]

The only fish soup that I ever had was the traditional bluefish soup that my grandfather used to make for the Sicilian Seven Fish Christmas Eve Dinner.

And I do not like mussels. So bouillabaisse would probably not appeal to me.

 

[zoltanspawn]

Haven't been there.

Cioppino and variations, yup. Fish soup is good.

 

[palemale]

I had some on a recent trip to France.

 

[palbert]

Love it. Have made it.

Love Cioppino also.

 

[oakpope]

It's not a fish soup. I had the best near Marseille, at Cassis.

Ironically, like most modern posh dishes, it was a dish from the poor. Fishermen's wives took what ever was left after the 'fishmongery' and put it in a bouillon with vegetables.

It's the iconic dish of the Marseille's area.

Rascasse can be tasty if cook properly, which is not that easy.

 

[zoltanspawn]

It's not a fish soup.

I think it needs to be something more specific than a "dish" though. A stew?

 

[oakpope]

Yes I think of it more as a stew.

 

[guyfromNY]

It really sounds disgusting and vile.... of course I'm a vegetarian so maybe you can't go by my opinion..

 

[nycguydowntown]

Technically speaking it's a fish stew--with a wide variety of seafood in a tomato based saffron scented sauce---served with some crusty french bread. I've seen it in restaurants but don't eat too much shell fish--but it smelled good.

 

[bankside]

I've not had it.

 

[JPGhost]

I remember seeing it made on the telly ages ago by some fancy chef. It's made with fabulously costly ingredients, has to be prepared a day in advance, simmered for hours, left to rest overnight, blah blah. When you eventually get to eat it I bet it just tastes of boiled fish.

So.. there is ritual involve in the making of Voulazbaez?

Hey Jp I just picked up the sims3 for $4. Any mods you'd recommend?

Every simmers must have Nrass master controller mod. $4? If that wasn't came from garage sale/second hand...

nah, I'm not really a fan of cooking muscles and clams at home.

I make seafood stew a lot, but it's usually just shrimp, scallops, fake crab, and maybe some spicy sausage.

I love muscles
*more'so..love muscle

I had some on a recent trip to France.

So how was it? Is it savory/salty/sweet? I'll pass if it's sweet, I dont like sweet food ^^

Technically speaking it's a fish stew--with a wide variety of seafood in a tomato based saffron scented sauce---served with some crusty french bread. I've seen it in restaurants but don't eat too much shell fish--but it smelled good.

Does the tomatoes overwhelm that soup or it's more like a hint of tomatoes? Which taste is dominant? Have you tasted it?

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jeez..where is French native when I need one?

 

[zoltanspawn]

jeez..where is French native when I need one?

Monsieur Nice will join us shortly I'm sure.

 

[bankside]

So.. there is ritual involve in the making of Voulazbaez?

Did you mean Voulezbaiser? I think that's different from Bouillabaisse, because it should never be made with fish.

jeez..where is French native when I need one?

Tant pis mon petit choux. On a besoin d'une sorte de robinet qui vous permettra de faire couler le français à votre gré.

 

[JPGhost]

*Geez..now everybody start speaking french

Did you mean Voulezbaiser? I think that's different from Bouillabaisse, because it should never be made with fish.

That because I can't recall that back

Monsieur Nice will join us shortly I'm sure.

I mean Nishin. He is a native ^^

 

[zoltanspawn]

I mean Nishin. He is a native ^^

Is Nishin from the southern coast?