National Bouillabaisse Day
The National Bouillabaisse day, which falls on the third week of December, is celebrated by preparing and relishing a delicious fish stew that is slow cooked over a period of time. The National Bouillabaisse day recipes used to be traditionally cooked as the fishermen of Marseilles used to prepare them. However, these days, the National Bouillabaisse day is celebrated with an assortment of different fishes.
Traditional National Bouillabaisse Day Recipes
The National Bouillabaisse day is enjoyed with a traditional Bouillabaisse from Marseilles, which is basically a fish soup cooked with shellfish, assorted vegetables and a variety of herbs, spices and condiments like orange peel, basil, fennel, saffron, bay leaf and garlic. In this traditional National Bouillabaisse day fish stew, at least three different kinds of shellfishes are used, which most typically include sea robin, scorpion fish and European conger. Some National Bouillabaisse day recipes also include fishes like gilt-head bream, monkfish, turbot, silver hake and mullet. Also, there are several recipes which are cooked with other kinds of seafood like mussels, crabs, sea urchins and octopus. The vegetables that are generally used in the preparation of these National Bouillabaisse day fish stews include tomatoes, leeks, celery, potatoes and onions.
Customary Ways to Serve and Eat National Bouillabaisse Day Recipes
The National Bouillabaisse day recipes are traditionally served with rouille. Rouille is a mayonnaise prepared with garlic, olive oil and cayenne pepper served on slices of grilled bread. In Marseilles, the National Bouillabaisse day fish stew is first eaten with the rouille and bread and the seafood and vegetables are served separately in a different platter or bowl.