法国盛产海鲜,用海鲜制作的汤品种类很多,且很讲究。其中最值得一提的是法国马赛海鲜汤。马赛海鲜汤不仅是马赛港的代表性菜肴,也是整个法国南部地中海美食的代表菜之一。 法国人称“Bouillabaisse”的马赛海鲜汤,又被人称作“联合国式的马赛海鲜汤”或“马赛式烩海鲜”,以大锅烩煮、料丰鱼鲜而独具风格。这道菜是一菜两吃,吃法分为干、湿两种,既可以作为主菜前上桌的靓汤,也可以作为桌上的海鲜主菜,因此非常受人欢迎。 这道长久以来经久不衰的名菜最早却是脱胎自马赛港的一道乡村(渔村)菜。据说很早以前,渔民出海捕鱼回来后,就将多余的鱼鲜加入香抖、橄榄油、番茄、大蒜、洋葱、马铃薯等熬煮成大锅鱼汤食用。这样的乡村大锅汤菜,没有什么深奥高超的烹饪方法,但是,海味用得多,加上绝对有保证的鲜度,火候足 France is rich in seafood, made with seafood soup variety, and very particular. One of the most noteworthy is the French Marseille seafood soup. Marseilles seafood soup is not only a representative of the Port of Marseilles dishes, but also the entire Mediterranean cuisine in southern France one of the representative dishes. French called “Bouillabaisse” Masai seafood soup, also known as “the United Nations-style Marsei seafood soup” or “Marseille braised seafood”, cooked in a cauldron, plump fish fresh and unique style. This dish is a dish to eat, eat is divided into dry and wet two, both as a main course before serving soup, but also can be used as the main table seafood, it is very popular. This long-standing, enduring dish was originally a rural (fishing village) dish from Marseilles. It is said that a long time ago, the fishermen came back to fishing in the sea, they added the extra seafood to the jerky, olive oil, tomato, garlic, onion, potato and other boiled fish in a large pot. Such a rustic cauldron soup, there is no esoteric superb cooking methods, but the seafood is much more, with absolutely guaranteed freshness, fire full foot