Entrees » Bouillabaisse
Bouillabaisse started as a Provençal peasant stew that French fishermen would throw their excess catch into for supper. This dish quickly became refined by Marseille chefs with the addition of saffron to scent the broth and the rouille sauce accoutrement. Franco Carubia of Sel de la Terre makes a delicious, aromatic bouillabaise starting with vegetables, saffron and fish fumet (concentrated fish stock). The base is blended into a brilliant orange-hued broth, then simmered with mussels and shrimp. Franco serves seared halibut atop the stew, and spoons over rich rouille (aioli-like sauce).