The original Bouillabaisse is basically a fragrant rockfish stew with distinctive perfumes and flavors of garlic, saffron, and other spices. It is accompanied with boiled potatoes and rouille, a kind of garlic-mayonnaise.
It is commonly admitted that he name Bouillabaisse comes from the two verbs 'to boil' and 'to lower' (the heat). Most of Bouillabaisses are thus left to boil or simmer until you get a thick broth.
In my opinion, this way of overcooking the fish is an heresy and ruins the fish. Many chefs in the last few decades have fortunately adapted the original recipe to accomodate with a more modern and more respectful way of cooking the fish.
See here for pictures of traditional Bouillabaisses.
May 2011 Lionel Levy was then still owning 'Une Table au Sud', over looking the vieux-port in Marseille. In his restaurant he reinterpreted the emblematic Bouillabaisse from Marseille.
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| Lionel Levy's Bouillabaisse |
In his recipe of course the fish (Vive, Rascasse and John-Dory) is seared to perfection The soup with a thick foam is rich and flavorful. The bottle is left onto the table should you need a refill. The potatoes are carved and stuffed with the rouille and then sealed with the croutons toasts and cheese crisps.
Further reading:
http://en.wikipedia.org/wiki/Bouillabaisse
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