LARKSPUR | MENLO PARK | SAN JOSE | STAY IN TOUCH
LARKSPUR | MENLO PARK | SAN JOSE | STAY IN TOUCH
  • Menus
    • Recipes
  • Reservations
  • Vine Party Design
    • Private Dining
      • Larkspur Menu
      • Menlo Park Menu
      • San Jose Menu
  • Events
  • Pick up and Delivery
  • Gift Cards
  • LB Cru Wine Club

Bouillabaisse

Each culture has their own version of seafood stew. We are most familiar with the Italian-American cioppino, but the French have their own fish stew:

Bouillabaisse.

Based out of Marseille in the Provencal region of France, long stands a rich history and tradition behind this fish stew. Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish they were unable to sell to restaurants or markets. Then, a concoction of Provencal herbs and spices were simmered with the broth to create this traditional French stew.

An authentic Marseille bouillabaisse must include rascasse, which is a bony rockfish, European conger, and sea robin. According to the Michelin Guide Vert, the four essential elements of a true bouillabaisse are the presence of rascasse, the freshness of the fish, olive oil, and the luxurious saffron.

Bouillabaisse is a classic French fish stew made with a tomato-based seafood broth.

The difference between bouillabaisse and any other fish soup lies in the combination of flavors beyond the seafood stock. A hint of saffron, an accent of zested orange, and a few sliced fennel bulbs and fronds bring out an essence from the seafood that would otherwise remain hidden.

This fusion of unpredictable spices and zest brings the incredible depth of flavor and vibrancy to the bouillabaisse.

 

Traditionally, the broth is served in a soup pot with rouille and croutons and the seafood on a large platter. Rouille is a sauce that consists of olive oil with breadcrumbs, garlic, saffron, and cayenne pepper. It adds a rich garlicky-ness and a creamy mayonnaise consistency, typically added to the bouillabaisse or spread on top of the croutons.

 

A variety of seafood proteins are used, but it is best to vary the textures and flavors. At Left Bank, the dish contains sea bass, mussels, and prawns and a unique twist by adding Pernod, an anise-flavored liquor.

 

The flavor profile on this dish is one you won’t be able to forget.

LARKSPUR

(415) 927-3331

507 Magnolia Avenue
Larkspur, CA 94939

MENU | RESERVATIONS

MENLO PARK

(650) 473-6543

635 Santa Cruz Avenue
Menlo Park, CA 94025

MENU | RESERVATIONS

SAN JOSE

(408) 984-3500

377 Santana Row Suite 1100
San Jose, CA 95128

MENU | RESERVATIONS

STAY IN TOUCH | GALLERY | VIE DE BRASSERIE | CAREERS

CONNECT WITH US

  • Facebook
  • Instagram

Copyright © 2021 Left Bank Brasseries, All Rights Reserved. • Email • Fine Print