I do not know who started this or when they first named December 14 as ' National Bouillabaisse Day ' . I just read it in the carrier Pigeon , a monthly free magazine that I receive. Check out www.theuptightsuburbanite.com. It is interesting to see that they have something for each day of the month of December . Subscribe to my blog or follow me if you wish to be reminded of all the interesting holiday.
Good morning, Gita Bantwal I love anything and everything that resembles a good "fish stew".... yum... very healthy eating...
Not being a fish eater, this is not quite the day for me to observe, Gita. I hate anything smelling or tasting fishy!
Happy Friday Gita. Like Nina, this is not the day for me. I am thinking a nice stir fry is on the menu for today.
I don't have the opportunity to enjoy this dish very often. Maybe my wife will join me at a good restaurant for this evening and we can have some.
Roy Kelley
Gaithersburg, MD
Seafood lovers everywhere have reason to celebrate every December 14th with National Bouillabaisse Day.
The French are known for many a great recipe. Their food inspires travel to France for a taste of the authentic. Bouillabaisse is on the list of must-have cuisine. Originating in the port city of Marseille, Bouillabaisse is a fish stew. Traditionally it is made using the bony rockfish, saffron, fennel seed and orange zest.
There are strong opinions in the culinary world about the proper ingredients for an authentic bouillabaisse. From the fish (typically red rascasse, sea robin and European conger) to the wine (red or white), it is hotly debated. Even its origins are argued. Was the stew the creation of a Greek goddess or simply a stew thrown together by coastal fisherman using the bony rockfish which they were unable to sell to restaurants or markets?
Regardless, using a variety of fresh fish is the first step to a delicious bouillabaisse, especially if you can’t get to the south of France to order it made for you.
Gabe, I hope you and your wife will celebrate
Gabe Sanders
Stuart, FL
Gita,
I was at the market today, and a woman ahead of me was making a bouillabaise. I am planning on making one for New Years Eve. A
Gita, guess I have never made this, but having salmon and salad for dinner.
Comments(18)