What is Bouillabaisse?
Marseille's most celebrated dish and one of the most passionately defended recipes in all of French cuisine. In 1980, a group of Marseille restaurateurs created the Bouillabaisse Charter, specifying exactly which fish must be included: at minimum rascasse (scorpionfish), grondin (sea robin), John Dory, and conger eel. The name derives from the Provençal 'bolhir e abaissar' (boil and lower heat) — the technique of boiling to emulsify the olive oil into the broth, then immediately lowering the heat. Served in two courses: first the golden saffron-fennel broth ladled over bread rubbed with rouille (garlic-saffron aioli), then the fish and shellfish separately. Fake bouillabaisse — any chunky seafood soup — is a tourist trap; authentic versions in Marseille cost €50+ per person.
Where is Bouillabaisse from?
Bouillabaisse originates from Marseille in France. It is considered one of the defining dishes of France's culinary tradition.
What does Bouillabaisse taste like?
Bouillabaisse has a distinctive flavour characteristic of Marseille's food culture.
What are the main ingredients in Bouillabaisse?
The traditional recipe for Bouillabaisse includes: Rascasse (scorpionfish), Grondin, Conger eel, John Dory, Saffron, Fennel, Tomatoes, Pastis.
Is Bouillabaisse spicy?
The traditional spice level of Bouillabaisse is 0. Most people find this level comfortable.
Is Bouillabaisse vegetarian?
The traditional recipe for Bouillabaisse is not vegetarian, though vegetarian adaptations exist.
How many calories are in Bouillabaisse?
Bouillabaisse contains approximately 400 per serving.
Where can I eat authentic Bouillabaisse?
The most authentic Bouillabaisse is found in Marseille, France. When visiting France, prioritise local restaurants and street vendors over tourist-facing establishments for the genuine experience.
Learn More About Bouillabaisse
Marseille's most celebrated dish and one of the most passionately defended recipes in all of French cuisine. In 1980, a ...
View Full Bouillabaisse Profile →