Bouillabaisse

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. Historically a fisherman’s meal, it was made from the bony rockfish and seafood that could not be sold to markets, slowly simmered with local herbs and aromatics. The defining characteristic of a great bouillabaisse is the quality and variety of its seafood, which typically includes rascasse (scorpionfish), conger eel, sea robin, and often mussels or crab. The broth must be intensely flavored with saffron, fennel, orange zest, and garlic, and is traditionally served in two courses: the broth first, ladled over rouille (a spicy saffron-garlic mayonnaise) and croutons, followed by the fish and potatoes.

Chez Michel in Marseille, praised by food traveler Mark Wiens, is a venue that upholds this classic two-course service, emphasizing the importance of fresh, local catch and a deeply aromatic broth. Regional variations exist along the Mediterranean coast; in Toulon, the stew may include more tomatoes and less saffron, while in Nice, a similar dish called *bouillabaisse niçoise* sometimes incorporates monkfish and langoustines. Purists argue that a true bouillabaisse must include rascasse and be served with rouille, but home cooks often adapt the recipe to available seafood. The dish remains a symbol of Marseille’s maritime heritage, celebrated for its ability to transform humble ingredients into a luxurious, communal meal.