National Bouillabaisse Day– December 14, 2021

Pleased National Bouillabaisse Day! Now say that 3 times fast. If you can’t, it’s alright– you can still have fun and enjoy this French stew on December 14. Bouillabaisse traces its roots all the way back to ancient Greece, and has actually made its way to the U.S. with lots of variations, including easier versions. The primary parts are fish, consisting of eel and shellfish, veggies, and the broth. What makes this stew unique are the herbs and spices. Also, the broth and fish are served separately, accompanied by chopped bread with a rouille spread (think garlic mayo). Bon appétit!

NATIONAL BOUILLABAISSE DAY TIMELINE
600 BC
Bouillabaisse began in Greece
The legend of the bouillabaisse’s beginnings started in ancient Greece. The fishermen of Marseille, established by the Phoceans, produced the dish because they wanted to make a meal when they returned to port.

1600s
A New World dish.
Tomatoes are added after being introduced from the Americas. Celery, onions, and potatoes are also included.

1800s
The first “bougie” bouillabaisse
Dining establishments started serving bouillabaisse to the upper class.

1968
The French do it finest.
Popular chef Julia Kid released the dish for her Bouillabaisse a la Marseillaise
in her book ‘The French Chef Cookbook.’

NATIONAL BOUILLABAISSE DAY ACTIVITIES
Provide cooking bouillabaisse a shot
If you like seafood, consider making the meal to celebrate the day. Discover an easy dish or take on the challenge of a fancier variation. Either way, we’re sure you’ll have fun making the stew and enjoying the results.

Find the very best of the best bouillabaisse
Look up restaurants neighboring that serve the stew and choose as numerous as you can for your own taste challenge. Bonus offer points for supporting local organizations.

Find out the folklore behind it.
While bouillabaisse come from ancient Greece, a comparable meal likewise appears in Roman folklore: it’s the soup that Venus fed to Vulcan.

5 TYPES OF FISH USED MAKE BOUILLABAISSE.
Etrille
Velour crabs can make their way into this stew as part of the shellfish element. The biggest of the swimming crab family, it can be found in the western parts of the Mediterranean Sea.

Rascasse Rogue
French for red rascasse, it’s a spiny Mediterranean rockfish. A white rascasse can likewise be used for the stew.

Grondin
A grondin, or sea robin, can often replace the rascasse. They’re a household of bottom-feeding scorpaeniform fish.

Congre
This is a type of eel. Its head is sometimes used for the stew.

Baudroie
Baudroie, or monkfish, are normally discovered in the Atlantic and Indian Oceans. They can grow to be over 5 feet long, though the average size is about 3 feet.

WHY WE LOVE NATIONAL BOUILLABAISSE DAY
Understanding other cultures is essential
By commemorating this popular Mediterranean meal, it advises us that even discovering a recipe can bring us closer to other nations despite the oceans in between.

Food can push us to attempt new things
Whether it’s providing this dish a taste or purchasing all the active ingredients to make something brand-new, this day helps us get out of our comfort zone.

You’ll have a new dish to contribute to your dinner rotation
If you wish to avoid chicken or beef for a day, this stew, which includes at least four types of fish, is the savory solution. Commemorate by finding out how to make it, and after that, prepare some whenever you get a craving for seafood.