LA JOUR DE MARCHÉ & SOUPE DE POISSON

Happy to taste sweet and ripe strawberries, fresh lettuce and baby swiss chard...and so many flowers

28 Février, 2025

Fish Soup is among the most iconic dishes on the southern coast of France. Initially, it was a simple meal for fishermen or laborers, consisting of a broth made from the fresh catch and local ingredients like tomatoes, leeks, onions, and herbs. Bouillabaisse includes shellfish and mollusks and may have chunks or pieces of fish in the final dish, while Soupe de Poisson is more of a rich, flavorful broth that might be made with lesser types or parts of fish. Both dishes are completed with toast topped with rouille (a mayonnaise-like mixture of egg yolk, garlic, and saffron) and grated parmesan cheese. When prepared correctly, it is a deeply satisfying and hearty dish. Yesterday in Nice in the lovely garden room of La Langoustine, I enjoyed their excellent version of this soup, below.

The next day after we had our soup, we walked to the blocks long Liberation fresh air market in Nice, north of the Gare de Ville (Train Station) and about a mile from our apartment. As we have been averaging about 4 miles walking each day, this was not at all a stretch. What a wonderful surprise to see so many stalls of colorful fruits and vegetables, a literal feast for body and soul. We understand that most all produce is sourced locally. There is also a cook's delight in olives and olives oils, honey, flowers, cheeses, herbs, meats and so much more.

We were amazed at all of the fresh seafood on display along the open trays along the Poisonnerie tables. As I watched the adept fishmongers scooping up fresh caught fish off of their beds of ice and presenting them to customers, I could imagine myself cooking up pots of fresh fish and saying to the admiring diners, "oh, it was nothing really!"

Since chefs and gourmands alike shop here early, some of this fresh fish assuredly went into my tasty Soupe de Poisson of the day before.

In my reality, I don't have a large seafood repetoire in my kitchen. The seafood I most often purchase comes in a package or a can. I am, however, fairly decent at boiling a pot of fresh shrimp in beer and seasonings, to be tossed from the pot on a table set with discardable newspaper...(note: due to the lack of newspaper, this method is quickly disappearing), and the tender meat dipped in sauce and eaten with fingers after peeling and discarding the shell. Excellent for cocktail parties or summer cook outs.

The Liberation market is truly huge...and stretches for city blocks around the former Gare de Sud:

https://niceshopping.fr/en/marche/le-marche-de-la-liberation/