Bouillabaisse served at restaurant 'Le Calypso', Marseille, France, 25 August 2012. Bouillabaisse is a traditional Provençal fish stew originating from Marseille. Traditionally, the broth is served separately from the fish and vegetables. The dish is served with aioli (two sauce bowls, top left) which is spread onto grilled bread and dipped in the broth. The brown aioli (right) is called 'rouille' and has saffron and cayenne pepper added.
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Bouillabaisse served at restaurant 'Le Calypso', Marseille, France, 25 August 2012. Bouillabaisse is a traditional Provençal fish stew originating from Marseille. Traditionally, the broth is served separately from the fish and vegetables. The dish is served with aioli (two sauce bowls, top left) which is spread onto grilled bread and dipped in the broth. The brown aioli (right) is called 'rouille' and has saffron and cayenne pepper added.
  • Filename rm240812_21.jpg
  • Date 24 Aug 2012
  • Location Marseille France
  • Image ID I0000g9S9Hj2YkgA
  • Filesize 4.9MB
  • Image size 5616x3744 pixels

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All images © 2004-2017 Rebecca Marshall. All rights reserved. Please do not use content without prior written permission.
Editorial and corporate photographer, Nice / Cannes / Monaco, South of France. Currently in  loading... .