Bouillabaisse soup is a complex formulation consisting of fish, shellfish, olive oil, onions, tomatoes, garlic, parsley, saffron, fennel, thyme, bay leaf, and orange peel. It originated in the port city of Marseille on the Mediterranean coast of France. When early fishermen returned from fishing expeditions, they wanted to make a meal with their catches and created the bouillabaisse for their family. The true recipe must include Mediterranean fish such as rascasse, white rascasse, chapon, saint-pierre, and many others. In the Parisian version, the recipe also includes spiny lobster, crabs and mussels. All the ingredients are quickly boiled together. Bouillabaisse has inspired praise from people all over. British author William Makepeace Thackeray even wrote The Ballad of Bouillabaisse after enjoying a Parisian bouillabaisse. This comforting creamy soup will continue to be an important dish of French cuisine.
The Limoges Bouillabaisse Recipe Book Box has a painted picture of the ingredients with a metal spoon attached to the top. This item includes a porcelain fish and metal pot.
2.5 x 1.75 x 1.
From Limoges, France. From the Exquisite Limoges Marquise de Pompadour ™ Boxes Collection.
