FISH DISHES FROM PROVENCE

Long wooden tables are placed among blooming grapevines. The ratatouille and tapenade are ready with a firm rosé in the glass next to them. You can smell the pine trees here. This is Provence. It is the place where the Mediterranean cuisine was invented, where people stay fit until old age due to their diet rich in fresh fish and vegetables. Here you can find various treasures from the sea, blooming rosemary, zucchini flowers, saffron, wild fennel, and local goat cheese.

One of the most famous and popular dishes from this region in Southern France is bouillabaisse. It is a classic fish soup made with various types of fish and other ingredients such as potatoes, onions, garlic, and wine. The dish originates from the port city of Marseille and is still prepared and served with great pride and passion.

Originally, bouillabaisse (bouillir means to boil and abaisser to reduce) was a dish of poor fishermen. After fishing along the rocks of the Calanques, they would cook the unsold catch in a pot of seawater and pour the juice over slices of stale bread. Over time, a more refined version of this dish emerged, with fish broth and more luxurious fish such as cockles, salmon, mussels, squid, and cod. The old slices of bread were replaced by toasted baguette slices (croutons) served with a side of rouille, a spicy Provençal mayonnaise made from garlic, bread dough, olive oil, and fish broth.

Jeroen van Gansewinkel (38) is head chef at Van der Valk Het Arresthuis in Roermond and came up with the recipes for the new spring season: 'This bouillabaisse is a delicious meal soup. Enjoy the aromas that come out and pair it with a glass of Bandol or Cassis, for example.'

Another typical regional dish, originating from Nice, is pissaladière. This onion tart is a kind of pizza with Mediterranean influences. Jeroen: 'The combination of the sweet caramelized onions and the salty anchovies and olives is a delightful treat for the taste buds.'

One of the typical Provençal fish dishes from our own hotel in Provence, Hotel Saint-Aygulf, is sea bass in salt crust. A spectacular dish, as you break the salt crust at the table with a knife. The preparation, on the other hand, is simple. What you need is a fresh, preferably wild sea bass, coarse salt, and a healthy pinch of enthusiasm. The beauty of this recipe is that the flavor of the fish is excellently preserved. In short, with these dishes, you can taste spring on your plate!