Bouillabaisse
(Bolhabaissa)
This traditional Provençal fish soup (and stew) originated in the 18th century when it was first concocted by Marseillaise fishermen, who would prepare it using the leftovers from their daily catch, making the best of what they had in their nets.
Over time, bouillabaisse evolved into one of the most luxurious seafood dishes in the world: it is found in every upscale restaurant in the lively seaport city of Marseille where it can cost up to €200 for a meal for two. Anything below €50 is considered an ordinary fish soup—a good rule of thumb for those who want to taste the real thing.
What gives bouillabaisse both its unique flavor and its high price is the red scorpionfish—known in French as rascasse or scorpion de mer—a type of venomous rockfish found only in the Mediterranean. Other ingredients may include several varieties of whitefish, mussels, crabs, squid, and sometimes even lobster or eel.
Another thing that makes Marseille's signature dish so distinctive is its vibrant orange color, as well as the flavors and aromas arising from a selection of Provençal herbs and spices, especially saffron, fennel, and orange zest. Delicately infused with white wine and anise liqueur, bouillabaisse is traditionally served in two courses: the thick, rich soup is enjoyed with rouille sauce and garlic-rubbed croutons or toasted bread, while the fish and shellfish are served separately.
Serve with
Rouille
This thick French sauce is usually used as a garnish for fish and fish soup dishes, most notably in the famous traditional Provençal fish stew known as bouillabaisse... Read more
Recipe variations
Bouillabaisse Marseillaise
READY IN 2h 20minIn line with the Bouillabaisse Charter from 1980, this version of the bouillabaisse Marseillaise recipe is considered to be the authentic one. It features all the traditional ingredients and components — the fish stock, six types of rockfish, and the rouille sauce. Once finished, the fish and cooked potatoes are arranged on a platter, and the fish soup is served separately, topped with croutons and rouille sauce.
Classic Bouillabaisse
READY IN 2h 30minThis recipe features the most basic preparation of the French classic and suggests that at least four of the following Mediterranean fish must be included: scorpionfish, mullet gurnard, crayfish, monkfish, weever, white scorpion, and eel. Optional ingredients include clams, mussels, John Dory, slipper lobster, and shrimps. The stew is flavored with saffron, Provençal herbs, and orange zest.
London Bouillabaisse
READY IN 3h 40minThis recipe is from Bruno Loubet, a Michelin-starred French chef and one of the most innovative chefs on the London culinary scene. In his variant, Loubet has successfully tweaked and refined the classic Mediterranean bouillabaisse recipe for the local British Isles ingredients. Since there is no scorpionfish in the UK, this recipe opts for gurnard and monkfish, both ideally suited for fish stews.
Bouillabaisse Authentic recipe
In line with the Bouillabaisse Charter from 1980, this version of the bouillabaisse Marseillaise recipe is considered to be the authentic one. It features all the traditional ingredients and components — the fish stock, six types of rockfish, and the rouille sauce. Once finished, the fish and cooked potatoes are arranged on a platter, and the fish soup is served separately, topped with croutons and rouille sauce.
WHERE TO EAT The best Bouillabaisse in the world (according to food experts)
