Bouillabaisse is a vibrant, aromatic fish stew from the sun-soaked port city of Marseille, France. Packed with fresh fish, shellfish, vegetables, and scented with saffron and Provençal herbs, this dish is a celebration of the Mediterranean and a cornerstone of French coastal cuisine. Served with crusty bread and a garlicky rouille, bouillabaisse is both rustic and refined—a true taste of the sea.
The Origins of Bouillabaisse
Bouillabaisse traces its roots to the fishermen of Marseille, who, as far back as the 17th century, would use the unsellable, bony rockfish left over from their catch to create a hearty stew for their families. The name “bouillabaisse” comes from the Provençal words bolhir (“to boil”) and abaissar (“to reduce heat”), describing the method of boiling the broth and then simmering the fish. Over time, the dish evolved from humble beginnings into a celebrated specialty, now protected by an official charter in Marseille that specifies the types of fish and preparation methods considered authentic.
Traditional bouillabaisse must include several types of Mediterranean fish—such as rascasse (scorpionfish), sea robin, and conger eel—plus shellfish, potatoes, tomatoes, fennel, saffron, and olive oil. What sets bouillabaisse apart from other fish soups is not just the variety of fish, but also the use of Provençal herbs, the addition of saffron, and the ritual of serving the broth and fish separately, accompanied by rouille (a garlicky, saffron mayonnaise) and grilled bread.
Ingredients for a Classic Bouillabaisse
For the soup:
2 lbs (900 g) mixed firm white fish (cod, monkfish, sea bass, or traditional Mediterranean rockfish)
1 lb (450 g) shellfish (mussels, clams, shrimp, or crab)
1 onion, chopped
1 leek, white part only, sliced
1 fennel bulb, sliced
4 cloves garlic, minced
4 ripe tomatoes, chopped
2 potatoes, peeled and diced
1 orange peel strip
1 pinch saffron threads
1 bay leaf
1–2 sprigs fresh thyme
1/2 cup dry white wine (optional)
6 cups fish stock or water
1/4 cup extra virgin olive oil
Salt and pepper
For the rouille:
1 egg yolk
2–3 garlic cloves
1/2 cup olive oil
1 tsp Dijon mustard
1 pinch saffron threads
1 small boiled potato or breadcrumbs (for thickening)
Salt, cayenne pepper, and lemon juice to taste
To serve:
Crusty French bread or baguette, sliced and toasted
Step-by-Step: How to Make Bouillabaisse
1. Make the Broth:
Heat olive oil in a large pot. Sauté the onion, leek, fennel, and garlic until soft. Add tomatoes, potatoes, orange peel, saffron, bay leaf, thyme, and white wine (if using). Pour in the fish stock or water and bring to a boil. Simmer for 20–30 minutes to develop flavor.
2. Add the Fish and Shellfish:
Add the firmest fish pieces first, then softer fish and shellfish a few minutes later, so everything cooks perfectly. Simmer gently until the seafood is just cooked and the mussels or clams have opened (discard any that remain closed).
3. Prepare the Rouille:
Blend the garlic, egg yolk, mustard, saffron, and potato or breadcrumbs. Slowly drizzle in olive oil while blending to form a thick, creamy sauce. Season with salt, cayenne, and lemon juice.
4. Serve:
Traditionally, the broth is served first in bowls with slices of toasted bread spread with rouille. The fish and shellfish are served separately on a platter, but you can also serve everything together in deep bowls, topped with more rouille and extra bread.
Why Bouillabaisse Is Special
Bouillabaisse is more than just a soup—it’s a ritual, a symbol of Marseille’s seafaring spirit, and a showcase for the bounty of the Mediterranean. Its origins as a humble fisherman’s meal and its transformation into a celebrated French classic reflect the evolution of French cuisine itself. Today, bouillabaisse is enjoyed in homes and restaurants around the world, but nowhere does it taste quite as magical as on the Marseille waterfront.
