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.

Bouillabaisse (/ˌbuːjəˈbɛs/ BOO-yə-BESS, US also /-ˈbeɪs/ -⁠BAYSS, French: [bujabɛ(ː)s]; Provençal: bolhabaissa [ˌbuʎaˈβajsɔ, ˌbujaˈbajsɔ]) is a traditional Provençal fish soup originating in the port city of Marseille.

In its strictest form, bouillabaisse is an assertive flavored, richly textured saffron seafood stew made from a specific list of Mediterranean fish that is always served in two courses.

Seafood bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.

The high price of bouillabaisse reflects the high quality of the seafood traditionally used. Bouillabaisse from Marseilles must include at least four of the following species, depending on what is available.

But there remains one essential fact for the quality of the bouillabaisse: it is the extreme freshness of the fish, an essential condition for success. Salt, pepper, saffron, olive oil, garlic, onions, fennel, parsley, potatoes, tomatoes. For the bottom: small rock fish (girelle, saupe, small mullets, castagnol…)

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

While our Traditional Bouillabaisse (3 courses, 6 fish) was 48 Euros (about $68 Cdn), you could opt just to have one course with 3 fish for less money.

Bouillabaisse pairs well with wines that offer a balance of acidity, fruitiness, and savory notes to enhance its complex flavors. Recommended wines include rosé from Bandol, white Bordeaux, Assyrtiko from Greece, and Hárslevelű from Hungary.

What nationality is bouillabaisse? ›

bouillabaisse, complex fish soup originating on the Mediterranean coast of France, one of the glories of Provençal cuisine.

Saffron is especially good when used in cooking seafood dishes such as bouillabaisse and paella. It is also used in risotto and other rice dishes. ... To make a wonderful marinade for fish, add saffron threads, garlic, and thyme to vinegar. Saffron is also used in bread and cake cooking.

On the day of the party, you just reheat the soup and cook the seafood a few minutes before serving. This Bouillabaisse has two main attributes: It is an impressive dish to serve while hearty and comforting to enjoy!

It's never too hot for bouillabaisse. When the temperature gets out of hand, you simply eat it cold. The idea comes from Michael Hutchings of Michael's Waterside in Santa Barbara, who makes a chilly version that is molded like a salad. Hutching's soup is not for quick-and-easy cooks.

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.

1. : a highly seasoned fish stew made with at least two kinds of fish. 2. : potpourri sense 2.