With a long name and an even longer list of ingredients, bouillabaisse is Marseille’s gift to France’s culinary canon. The soup, once a poor man’s dish and now a mainstay on many a Michelin-starred menu, elevates the catch of the day beyond your standard soupe de poisson.
According to the Mediterranean port’s bouillabaisse charter, in an attempt to standardize the ingredients and preparation of the classic dish, the soup must include at least four of six specific fish selections that are cut up in front of the diners.
Alongside optional crustaceans and a spicy broth, no self-respecting It is complete without a topper of croutons dipped in rouille, a peppery garlic sauce.
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