What Is Bouillabaisse?
If you're unfamiliar with Bouillabaisse, here's a simple introduction. 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 Does It Come From?
Bouillabaisse originated in Marseille, France. It's a beloved part of the local food culture and one of the dishes that best represents France's culinary tradition.
What Does It Taste Like?
Bouillabaisse has a distinctive flavour. The combination of Rascasse (scorpionfish), Grondin, Conger eel creates a taste that is characteristic of Marseille's cuisine. First-time tasters find it boldly flavoured and memorable.
How Do You Eat It?
Served in two courses: broth with rouille-rubbed croutons, then fish
Where Can I Try Bouillabaisse?
The best place to try Bouillabaisse for the first time is in Marseille, France. If you can't travel there, look for restaurants specialising in France cuisine in your city, or try making it at home using our recipe guide.
Is Bouillabaisse Suitable for Me?
Bouillabaisse traditionally contains Rascasse (scorpionfish). Its spice level is 0, which may require adjustment for those sensitive to spice.
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 ...
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