There are few dishes that represent Marseille as quintisentially as Soupe de Poisson (fish soup) and Bouillabaisse. The provencal name for the soup Bolhabaissa comes from a compound of the two verbs bolhir (to boil) and abbaisar (to simmer/ reduce heat). In many that have traveled and resided in Provence the dish itself evokes memories of the azure waters of the Mediterranean glasses of Pastis (Marseille’s favorite drink, an anise flavored aperitif appropriate for any occasion) and the blowing of the mistral.
The origins of the soup are somewhat contested, claims have been made of the soups origins being in Greece while others have claimed Italy. However what sets the soup apart is its unique base of fennel seeds, bay leaves, saffron and parsley. (Though recipes do vary by port and what fish has been caught that day) One thing that is sure about the soup is that once the first bite is taken it is one that is seldom forgotten.
Fish Soup à La Marseillaise
Soup Base
- 1/2 cup of olive oil
- 2 bushels of dried fennel seeds
- 3 bay leaves
- 3 Large pinches of saffron
- 1 teaspoon of cayenne pepper
- 2 sprigs of parsley
- 2 diced onions
- 4 tomatoes peeled and diced
- 3 tablespoons tomato paste
- 5 cloves of garlic
- 1 leek, diced
- 1 stalk of celery, diced
- 2 pounds of fish and seafood varieties (Rascasse, conger, monkfish, red mullet, velvet crab, cod and mussels are all commonly used)
- salt and pepper to taste
- Prepare and rinse fish. In a large crockpot or heavy gauge pot heat olive oil and
Prepare fish soup with toasted baguette and rouille floating atop it, an essential part of the dish photo by: Chloé Landrieu Murphy sauté onions, celery and leaks until translucent and soft.
- Add garlic, parsley, saffron, bay leaves, fennel seeds, tomatoes and tomato paste, cook until fragrant then add fish and salt and pepper. Stir the mixture then add enough cold water to cover the ingredients by an inch.
- Bring to a boil for 10 minutes then reduce heat to a simmer for 35 minutes.
- Use an immersion blender to bring the soup to a somewhat homogenized state (removing large heads, bones and what the immersion blender is not able to break down) then strain, putting the solid matter aside on a cheese cloth. Place the mixture back into the crockpot and squeeze remaining juice from solid matter into the pot.
- Reheat the soup and adjust with salt and pepper if needed then serve immediately with toasted baguette and Rouille.