Bouillabaisse

Originally it was a dish cooked by fisherman's families using the fish that could not be sold.

This simple family dish has become more sophisticated over the years, and can now include noble fish such as angler fish or crustaceans.

Restaurants serve the Bouillabaisse in a number of ways, but usually it is presented in two dishes: one for the fish, the other for the broth.

Depending on the diner's preference, the two can be mixed together in a soup plate or enjoyed separately. It is accompanied by "rouille" sauce and croutons.

An example of receipe : http://simplyrecipes.com/

The name "Bouillabaisse" sums up the secret of the recipe in one word "Quand çà bouille ... abaisse (le feu)! " (when it boils, lower the heat).

The Tourism Office organies bouillabaisse cooking lessons. Informations and enrolments on www.resamarseille.com