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Bouillabaisse ((:bu.ja.bɛːs); (オック語: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). Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. 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 European 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), though this was not part of the traditional dish made by Marseille fishermen. 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. What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a soup plate with slices of bread and ''rouille'', then the fish is served separately on a large platter (see image at right); or, more simply, as Julia Child suggests, the fish and broth are brought to the table separately and served together in large soup plates.〔 "Serve the bouillon very hot with the ''rouille'' in soup plates with thick slices of country bread rubbed with garlic. Then serve the fish and the potatoes (Jean-Louis André, ''Cuisines des pays de France'', Éditions du Chêne, 2001) "The fish are served on a platter, and the broth in a tureen, and you eat both together in large soup plates." (Julia Child, ''The French Chef Cookbook.'', Knopf, 1968)〕 ==Marseille bouillabaisse== Recipes for bouillabaisse vary from family to family in Marseille, and local restaurants dispute which versions are the most authentic. In some restaurants which cater to foreign tourists, the dish called bouillabaisse has little in common with the original dish except the name. In Marseille, bouillabaisse is rarely made for fewer than ten people. An authentic Marseille bouillabaisse must include ''rascasse'' (Scorpaena scrofa), a bony rockfish which lives in the calanque and reefs close to shore. It usually also has ''congre'' (eng: European conger) and ''grondin'' (eng: sea robin).〔"La bouillabaisse classique doit comporter les 'trois poissons': rascasse, grondin, congre." ''Michelin Guide Vert -Côte dAzur'', 1990, page 31〕 According to the ''Michelin Guide Vert'', the four essential elements of a true bouillabaisse are the presence of rascasse, the freshness of the fish; olive oil, and an excellent saffron.〔''Michelin Guide Vert -Côte dAzur'', 1990, page 31〕 The American chef and food writer Julia Child, who lived in Marseille for a year, wrote: "to me the telling flavor of bouillabaisse comes from two things: the Provençal soup base — garlic, onions, tomatoes, olive oil, fennel, saffron, thyme, bay, and usually a bit of dried orange peel — and, of course, the fish — lean (non-oily), firm-fleshed, soft-fleshed, gelatinous, and shellfish."〔Julia Child, ''My Life in France'', Alfred Knopf, New York, 2006. Pg. 174〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Bouillabaisse」の詳細全文を読む スポンサード リンク
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