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Authentic Bouillabaisse Recipe Alternate Text Marseille, France

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Introduction & history

Prepared with only the freshest of Mediterranean fish and enriched with the flavors of Provençal herbs, this one-pot stew is traditionally served in two separate courses — the zesty fish broth is served first with a dollop of rich, garlicky rouille sauce and garlic-rubbed croûtons, while the fish is served separately. Frédéric Mistral, French writer and lexicographer of the Occitan language, provided the most plausible etymological explanation of the word bouillabaisse, hypothesizing that it stems from the Provençal boui abaisso. This phrase literally translates to “boiled down”, and comes from a description of the cooking process – “quand ça bouille tu baisses” (lit. when it boils, you lower [the heat]).