Two or three generations ago, fishwives still roamed our streets, their baskets on their arms. In the crèche it is always a woman because the man is busy catching fish. In his basket, placed on a bed of very green seaweed lie: the scorpionfish, the "fielas" (conger eel), the sea urchins, fish "a pouncho d'aubo" (at daybreak) attracting the eye with their bright colors. She is dressed simply but rather elegantly; white cap, blue apron, patent leather galoshes, etc. The basket and the so-called “Roman” scale complete his paraphernalia.
Who could resist tasting a “bouillabaisse”, the glory of Marseille cuisine?
Normally it's a secret but the fishmonger decides to tell us the secret of:
The recipe for the famous bouillabaisse
For 8 people, you need:
1 freshly caught scorpionfish
2 “galinettes” (mullet gurdin)
4 slices of monkfish (monkfish)
As many "fielas" (conger eels) cut in the open homeland of the beast (to avoid the bones)
1 beautiful wolf (sea bass)
3 finely sliced onions
4 or 5 cloves of garlic
1 large ripe tomato
1/2 glass of olive oil
8 or 10 slices of bread
Thyme, fennel, bay leaf, orange peel and saffron.
In a frying pan, brown the onion and garlic in 1/2 glass of olive oil. When they are nicely browned, add the peeled tomato, a sprig of thyme, a bay leaf, 2 sprigs of fennel, a little orange peel, and saffron. Place the firm fish on this base and cover them generously with boiling water. Salt then pepper. For a bouillabaisse to be successful, it is essential that it cooks at a rolling boil, over a “hell fire”. After boiling for 5 or 6 minutes, add the tender fish. After 15 minutes, the bouillabaisse is ready. There should be enough broth left to soak a slice of bread prepared on each plate, preferably hollow. Arrange the slices and pieces of fish on top. Small “favouilles” crabs, sea cicadas and of course a lobster can complete this royal dish. Believe me, you will tell me the news.
Made in France in Aubagne by hand
Composition: Clay
size 7cm