Marseille's fishermen's stew.
History
Bouillabaisse was invented by Marseille fishermen who stewed unsold rockfish. The name comes from 'bouillir' and 'abaisser' (boil and reduce). In 1980 restaurateurs wrote a charter to protect the dish.
Why it exists
It was a fisherman's meal of bony fish in a saffron broth.
Ingredients
- Rockfish (rascasse, conger, gurnard)
- Saffron
- Fennel
- Tomato
- Garlic
- Olive oil
- Orange peel
- Rouille
How it's made
- Make a broth of onion, fennel, tomato and saffron
- Add firm fish first, then delicate fish
- Boil briskly for 10-15 minutes
- Serve broth and fish separately
- Add rouille on toasted bread
how to eat it
Serve & eat
Broth with croutons and rouille, then fish.
Ratings & notes
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