Detailed Introduction:
Bouillabaisse Marseillaise is a quintessential seafood soup from southern France, with its origins dating back to the establishment of the city-state of Marseille. This dish features fresh fish and a variety of seafood, cooked together with garlic, tomatoes, and other ingredients to create a rich and flavorful broth. It is often served with garlic bread and aioli for an enhanced taste experience. Bouillabaisse Marseillaise captures the Mediterranean essence of southern France and is cherished by those who appreciate seafood and traditional French culinary delights.Individuals who enjoy seafood, southern French cuisine, and hearty broths.The origins of Bouillabaisse Marseillaise can be traced back to when Marseille was first established as a city-state. Fishermen would prepare this delectable seafood soup to celebrate their abundant catches. Today, it stands as one of the iconic dishes of the Marseille region, adored by visitors from all over the globe.

Cooking method:

· Choosing Seafood: Make sure all seafood is fresh. Opt for tender fish like sea bass or snapper; for other seafood, go for live shrimp, crab, and shellfish.
· Preparing Seafood: Scale and gut the fish, then rinse and cut into pieces; peel and devein the shrimp; scrub the crab clean before cracking open its shell; clean shellfish thoroughly with a brush to remove any sand.
· Sautéing Garlic: Mince garlic and sauté in preheated olive oil until it becomes fragrant. The aroma of garlic will enhance the flavor of your fish soup.
· Cooking in Broth: Place all prepared seafood into a pot, add broth (or water), bring it to a boil, then reduce to a simmer. Skim off any foam or impurities during cooking to maintain a clear broth.
· Seasoning & Serving: After about 20 minutes of simmering, the seafood should be well-cooked and the broth rich. Adjust seasoning with salt and black pepper as needed. Serve with garlic bread and aioli for an even more delicious experience.