What foods are famous in Marseille, France?

Question

I need to write a essay about their food culture. what differs from marseille than any other city in France?

Answer 1

The most well known dish of the Marseille area of France is BOUILLABAISSE. A fish stew that is absolutely delicious.

BOUILLABAISSE

Ingredients:

4 lbs red mullet (rouget)

1 conger eel, in 4 slices

10 small crabs

3 lbs red scorpion fish (rascasse)

3 lbs monkfish (baudroie)

3 lbs red gurnard (grondin rouge)

3 lbs John Dory (Saint-Pierre)

2 lbs tomatoes, cut in 4

4 onions, sliced

2 garlic cloves, mashed

2 tb tomato concentrate

Olive oil

Bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig); orange peel (1)

Salt, fresh pepper

2 tsp saffron

Bouillabaisse Recipe (serve 8)

Step 1: In a large stew pan, heat the onions with olive oil and garlic at slow pace

Step 2: Add tomatoes and tomato concentrate, raise heat to moderate

Step 3: Add 3 liters (3.15 quarts) of water, bouquet of herbs, orange peel, and cleaned fish (red mullet, conger eels, any other small fish and small crabs) in the stew pan. Add salt and pepper. Cook uncovered at moderate heat for 20 to 25 minutes

Step 4: Remove the bouquet of herbs and the orange peel. Taste and if needed add more seasoning

Step 5: Put the John Dory and the monkfish. Add saffron. If needed add water to make sure that fish are covered.

Step 6: Boil for 10 minutes. Add red gurnard and scorpion fish. Boil again for 6 minutes.

Serving: Remove the large fish and put them on a serving platter. Correct seasoning. Prepare slices of bread. Pour in the Bouillabaisse over the bread. Traditionally Bouillabaisse is served with Rouille, a type of mayonnaise made with garlic and olive oil

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RATATOUILLE

Ingredients

1 lb eggplant

1 lb zucchini (courgette)

4 tb olive oil

1/2 lb yellow onions

2 garlic cloves

1 lb tomatoes, firm and ripe

3 tb parsley

Salt and pepper



Ratatouille Recipe (serve 6)

Step 1: Peel and cut the eggplant into 3 inches long slices. Cut the zucchini into slices but don't peel. Place those vegetables in a bowl, cover with water and let rest for 30 minutes. Drain.

Step 2: Sauté the eggplant and zucchini with olive oil in a skillet. One minute on each side. Set aside.

Step 3: Cook the onions with olive oil in the same skillet for 10 minutes over moderate heat. Stir in the garlic and add salt and pepper.

Step 4: Peel the tomatoes and boil for 30 seconds. Cut into slices. Lay them over the onions in the skillet. Cover and cook over low heat for 5 minutes. Uncover. Pour the juice from the the skillet over the tomatoes. Raise heat and boil for several minutes until juice has almost entirely evaporated.

Step 5: Put a third of the tomatoes mixture in the bottom of a casserole. Sprinkle with 1 tablespoon of parsley. Then put half of the eggplant and zucchini. Then the second third of tomatoes. Sprinkle with 1 tablespoon of parsley. Put the remaining eggplant and zucchini, then the tomatoes and sprinkle with 1 tablespoon of parsley.

Step 6: Cover and simmer over low heat for 10 minutes. Uncover, pour the juice over the vegetables. Add salt and pepper if needed. Raise heat to moderate and cook uncovered for 15 minutes. Pour the juice during the process several times over the vegetables.

Serve hot or cold.

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Salade Niçoise



Ingredients

4 tomatoes

1 lettuce

3 cups potatoes (medium-sized)

3 cups green beans

1 cup canned tuna

6 anchovy fillets

2 eggs

1/2 cup black olives

2 tb fresh green herbs

1 cup french dressing

Step 1: Boil the potatoes for 15 minutes or until ready, peel them and cut them in quarter. Boil the green beans for 15 to 20 minutes.

Step 2: Wash, drain and separate the lettuce leaves. Boil the eggs, peel them and cut them in quarter. Drain the anchovies and tuna. Quarter the tomatoes.

Step 3: Seasons the tomatoes and beans with french dressing.

Step 4: Season the lettuce leaves. Place them around a bowl.

Step 5: Arrange the potatoes in the bottom of the bowl.

Step 6: Decorate with the beans, tomatoes, tuna, anchovies. eggs, black olives.

Step 7: Pour in the remaining french dressing. Sprinkle with herbs.

(A true french dressing is made of oil, vinegar and mustard).

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TAPENADE

Ingredients:

1 1/2 cup black olives (such as Gaela or Kalamata)

2 garlic cloves

2 1/2 oz anchovy fillets

1/2 cup capers

1/2 cup olive oil

Fresh black pepper



Tapenade Recipe (serve 6)

Step 1: Drain capers. Peel garlic. Pit olives.

Step 2: Put olives, anchovy fillets, garlic cloves and capers in a food processor or mortar. Mix until the mixture is a paste.

Step 3: Slowly add the olive oil and black pepper. Continue to mix until the paste is creamy.

Step 4: Cover with a film. Refrigerate.

Serving: Tapenade can be stored in a refrigerator for 2 weeks, no more. Tapenade is excellent on bread and toast but also with potatoes

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Marseille is part of Provence in southern France. Provence is the region of "mediterranean cooking" ...Quite rich and varied. The recipes here are just  a drop in the bucket!

Answer 2

The bouillabaisse, a delicious fish soup made of rock fishes with a garlic sauce is a specialty of Marseille.

The food culture is the same on the French Riviera, of which Marseille is a part. A mixture of sea food and cooking from deeper inland, lots of herbs like thyme and lots of olive oil but no cream or butter, garlic more than onions.

Answer 3

Sorry but this web site is in french:

http://www.cogito.fr/marseill/recettes.h...

You have the recipe of speciality from Marseille: