13 Foods and Drinks You Must Try in Provence, France


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Bouillabaisse is a fish stew from Marseille, the second largest city in France, located in the Provence region on the Mediterranean coast. This place has witnessed the coming and going of people and goods since it was founded by the Greeks over 2,500 years ago (via British). The Old Port is the heart of commerce and travel, and it is here that fishmongers supply restaurants, markets and locals with the freshest seafood around.

Bouillabaisse Recipes honor Marseille’s seaside culinary heritage as a stew now served around the world in local variations. It starts with a combination of white fish, langoustine and mussels. Provençal herbs and spices are traditional, and many cuisine-focused versions have a soup base of carrots, fennel, saffron, tomatoes, celery, garlic, and onions. It can be served with broth separate from the prepared seafood and brought to the table in multiple dishes, or it can arrive as a piping hot bowl of assembled stew. The original was based on bony fish that could not be sold in the market, so it was mixed into a soup to feed fishermen and their families. The local species that can be introduced are the scorpionfish, the spider, the fielas and the capon, as well as the monkfish, the lobster and the galinette, according to Restaurant Le Rhul, emblematic Bouillabaisse restaurant in Marseille. To preserve the origins, local producers drew up the Bouillabaisse Charter in the 1980s, led by Restaurant Le Rhulwhich standardized the method of creation and service.

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