Bouillabaisse

What is Bouillabaisse?

Bouillabaisse is a seafood stew from the south of France, especially Marseille. It combines several kinds of Mediterranean fish, often including rockfish like rascasse, sea robin, and conger eel, along with shellfish such as mussels, crabs, or sea urchins. The broth is flavored with olive oil, garlic, tomatoes, saffron, and local herbs. Potatoes and onions are cooked in the broth. The dish is served in two parts: the broth comes first with slices of bread and a garlicky, saffron rouille, then the fish and vegetables are presented separately.

Where does Bouillabaisse come from?

Bouillabaisse began as a practical meal for Marseille fishermen, who used unsellable bony fish from the Mediterranean. Its name comes from Provençal words for boiling and reducing heat. Over time, it became a signature dish of Marseille and Provence. The recipe varies, but the use of local fish, Provençal herbs, and the two-part serving style set it apart from other Mediterranean fish soups. In 1980, Marseille chefs created a charter to define what makes an authentic version.

How is Bouillabaisse made?

To make bouillabaisse, several types of fresh fish and shellfish are simmered with olive oil, garlic, tomatoes, onions, potatoes, saffron, and herbs. The fish are added one after another so they cook evenly. The broth is strained and served first, with thick slices of bread spread with rouille, a spicy, saffron-flavored mayonnaise. The cooked fish and vegetables are then served on a separate platter. Some versions add white wine or orange peel for extra aroma.

How and when is Bouillabaisse eaten?

Bouillabaisse is typically a midday or evening meal, often shared with family or friends. In Marseille, the broth is poured over bread and rouille in a soup plate, followed by the fish and vegetables served on a large dish. The bread is usually thick and can be toasted or simply rubbed with garlic. The dish is enjoyed hot and is considered a special meal, though it began as everyday fare for fishermen.

Kinds of Bouillabaisse

Every family and restaurant in Marseille has its own take on bouillabaisse. Some add different types of fish or shellfish depending on the day's catch. High-end versions may include langoustines. Chefs outside Marseille, like Paul Bocuse, have created their own styles, sometimes serving all components together. Seasonings and serving methods can change, with some recipes adding white wine, cognac, or orange peel.

What Bouillabaisse means

Bouillabaisse is a symbol of Marseille and Provençal identity. Its preparation and ingredients are a point of pride, leading to the creation of the Bouillabaisse Charter to protect its authenticity. The dish appears in French literature and film, and is often discussed as a marker of local tradition. It is a celebrated part of regional cuisine, with debates about what makes a true bouillabaisse.

Questions people ask about Bouillabaisse

Good reading and sources

• Encyclopaedia BritannicaArticle

• Bouillabaisse on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data