Bouillabaisse is more than just a dish, it is a culinary tradition, a symbol of Marseille, and a love letter to the Mediterranean. This iconic French seafood stew originated as a humble meal prepared by fishermen along the rocky coast of Provence. Using the fish they could not sell, often bony, tough, or oddly shaped, they created a fragrant broth infused with local herbs, saffron, and spices.
The roots of Bouillabaisse trace back over 2,600 years, when Greek settlers founded the port city of Massalia (modern-day Marseille) around 600 BCE. Historians believe these early Greeks ate a simple fish stew called kakavia, made by boiling small fish with herbs and seawater. Over the centuries, as the region became a melting pot of Roman, Arabic, and Spanish influences, the dish evolved into what we now know as Bouillabaisse.
By the 18th and 19th centuries, Bouillabaisse had transitioned from a poor fisherman’s meal into a celebrated dish of the French upper class. Wealthy merchants and aristocrats added saffron, shellfish, and expensive fish like monkfish and John Dory, elevating the stew into a refined delicacy. The dish became so beloved that in 1980, the city of Marseille established a Charter of Bouillabaisse, outlining the rules for preparing an authentic version.
Ingredients
- 100ml extravirgin oil
- 1kg mixed mediterranean fish bones with heads (red rascasse, gurnard, monkfish, sea bass, John Dory)
- 500g shellfish (mussels, clams, langoustines, or shrimp)
- 70g carrots, diced
- 70g celery, diced
- 70g shallots, sliced
- 70g fennel, diced
- 30g tomato paste
- 1 orange zest
- 2 star anise
- 1 spoon of fennel seeds
- 0.5g saffron
- 200ml white wine
- white peppercorn
- bay leaf
- parsley stalks
- lemon thyme
- rosemary
- 1,5l fish stock
- 250g fresh chopped tomato
instructions
For the soup
- Sauté the aromatics: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the shallots, fennel, carrots, and celery, stirring frequently until they soften and release their aromas.
- Build the base: Stir in the tomato paste and cook for another 2 minutes to intensify the flavours.
- Add the fish bones and heads: Place them into the pot and press them down gently with a wooden spoon. Allow them to caramelise slightly for 10 minutes, which helps develop a richer broth.
- Deglaze with white wine: Pour in the white wine and let it reduce for a few minutes, allowing the alcohol to evaporate.
- Infuse the broth: Add the chopped tomatoes, orange zest, star anise, fennel seeds, saffron, white peppercorns, bay leaf, parsley stalks, lemon thyme, and rosemary. Stir to combine.
- Add the stock: Pour in the fish stock and bring to a gentle boil. Reduce the heat and let it simmer, uncovered, for 45 minutes to an hour, allowing all the flavours to meld.
- Strain the broth: Using a fine mesh sieve or cheesecloth, strain the broth into a clean pot, pressing down on the solids to extract every bit of flavour. Discard the solids.
Cooking the Fish & Shellfish
- Gently poach the fish: Bring the strained broth back to a simmer and reduce it by 50%. Carefully add the firm fish first (monkfish, John Dory) and cook for 5 minutes.
- Add the delicate fish & shellfish: Add the remaining fish and shellfish (mussels, clams, shrimp, and langoustines) and simmer for another 3-4 minutes until the seafood is cooked through and the shellfish have opened.
Preparing the Rouille Sauce
- Make the garlic-saffron emulsion: In a mortar and pestle (or small bowl), crush the garlic with a pinch of salt until it becomes a paste. Add the egg yolk, Dijon mustard, and mashed potato, mixing well.
- Drizzle in olive oil: Slowly add the olive oil while whisking continuously until it forms a thick, creamy sauce. Stir in the saffron water and mix until smooth.
How to Serve Traditional Bouillabaisse
- Two-Part Service (Marseille Style):
First, the broth is served in a bowl with toasted baguette slices generously spread with rouille.
Then, the fish and shellfish are served separately on a large platter, drizzled with some of the broth. - One-Pot Method (Simplified Service):
Serve everything together in deep bowls, with seafood submerged in the fragrant broth and toasted baguette on the side. - Pair with a chilled bottle of Provencal Rosé or a crisp white wine (Picpoul de Pinet or Vermentino) for the ultimate experience.
Marseille’s Bouillabaisse Legacy
Did you know? In Marseille, Bouillabaisse is protected by culinary tradition. A true Bouillabaisse must include at least four types of Mediterranean fish and be cooked following specific steps. If you ever visit, make sure to try an authentic Bouillabaisse Marseillaise at a coastal bistro, where the dish is served with great ritual and pride.