National Bouillabaisse Day
Facts on Bouillabaisse
- Bouillabaisse is a rich French fish stew, traditionally associated with the Provence region, especially Marseilles.
- Bouillabaisse contains various fish and shellfish, olive oil, garlic, onions, tomatoes, white wine, saffron and herbs.
- Bouillabaisse originally was a stew made by Marseille fishermen using the bony rock fish which they were unable to sell to restaurants or markets.
- As Marseille became more prosperous, restaurants and hotels began to serve bouillabaisse to upper class patrons and the recipe became more refined.
- The name bouillabaisse comes from the method of the preparation — the ingredients are not added all at once.
National Seafood Bisque Day
Food Facts on Seafood Bisque
Seafood bisque is a delightfully rich and creamy soup made with lobster, crab, shrimp, or crayfish.
Seafood bisque is often seasoned with wine or cognac and a savory bouquet of spices.
Seafood Bisque was developed as an ingenious way to extract flavor from the crustaceans that did not quite make the cut at the market.
The meat of the shellfish is puréed and added back to the soup as a thickening agent.
Seafood Bisque is cooked twice and some food historians say that the word “bisque” comes from the French “bis cuites,” meaning “twice cooked.”