What is Bouillabaisse?

Bouillabaisse | Traditional Seafood Soup From Marseille, France

shutterstock

Bouillabaisse

(Bolhabaissa)

This traditional Provençal fish soup (and stew) originated in the 18th century when it was first concocted by Marseillaise fishermen, who would prepare it using the leftovers from their daily catch, making the best of what they had in their nets.

Over time, bouillabaisse evolved into one of the most luxurious seafood dishes in the world: it is found in every upscale restaurant in the lively seaport city of Marseille where it can cost up to €200 for a meal for two. Anything below €50 is considered an ordinary fish soup—a good rule of thumb for those who want to taste the real thing.

What gives bouillabaisse both its unique flavor and its high price is the red scorpionfish—known in French as rascasse or scorpion de mer—a type of venomous rockfish found only in the Mediterranean. Other ingredients may include several varieties of whitefish, mussels, crabs, squid, and sometimes even lobster or eel.

Another thing that makes Marseille's signature dish so distinctive is its vibrant orange color, as well as the flavors and aromas arising from a selection of Provençal herbs and spices, especially saffron, fennel, and orange zest. Delicately infused with white wine and anise liqueur, bouillabaisse is traditionally served in two courses: the thick, rich soup is enjoyed with rouille sauce and garlic-rubbed croutons or toasted bread, while the fish and shellfish are served separately.

Marseille, France

Serve with

Sauce

Rouille

This thick French sauce is usually used as a garnish for fish and fish soup dishes, most notably in the famous traditional Provençal fish stew known as bouillabaisse... Read more

Recipe variations

4.3
Bouillabaisse Marseillaise
READY IN 2h 20min
In line with the Bouillabaisse Charter from 1980, this version of the bouillabaisse Marseillaise recipe is considered to be the authentic one. It features all the traditional ingredients and components — the fish stock, six types of rockfish, and the rouille sauce. Once finished, the fish and cooked potatoes are arranged on a platter, and the fish soup is served separately, topped with croutons and rouille sauce.
4.2
Classic Bouillabaisse
READY IN 2h 30min
This recipe features the most basic preparation of the French classic and suggests that at least four of the following Mediterranean fish must be included: scorpionfish, mullet gurnard, crayfish, monkfish, weever, white scorpion, and eel. Optional ingredients include clams, mussels, John Dory, slipper lobster, and shrimps. The stew is flavored with saffron, Provençal herbs, and orange zest.
4.2
London Bouillabaisse
READY IN 3h 40min
This recipe is from Bruno Loubet, a Michelin-starred French chef and one of the most innovative chefs on the London culinary scene. In his variant, Loubet has successfully tweaked and refined the classic Mediterranean bouillabaisse recipe for the local British Isles ingredients. Since there is no scorpionfish in the UK, this recipe opts for gurnard and monkfish, both ideally suited for fish stews.

Bouillabaisse Authentic recipe

PREP 40min

COOK 1h 40min

READY IN 2h 20min

In line with the Bouillabaisse Charter from 1980, this version of the bouillabaisse Marseillaise recipe is considered to be the authentic one. It features all the traditional ingredients and components — the fish stock, six types of rockfish, and the rouille sauce. Once finished, the fish and cooked potatoes are arranged on a platter, and the fish soup is served separately, topped with croutons and rouille sauce.

VIEW RECIPE

WHERE TO EAT The best Bouillabaisse in the world (according to food experts)

Alexander Lobrano and 7 other food critics.

"Ask a local where to go for the city's best bouillabaisse and he'll send you here."

Alexander Lobrano and 4 other food critics.

"Top 10 restaurants in Marseille: L'Epuisette - Chef Guillaume Sourrieu, who trained with Bernard Loiseau, among others, works exclusively with the local small-boat catch of the day to create signature dishes such as his shrimp terrine and slow-cooked sea bass, along with local seafood stews/soups like bouillabaisse."

Danyelle Freeman and 10 other food critics.

"They’re famous for their Bouillabaisse (for two), which arrives at the table in two parts; a piping hot pot of pinkish fish broth and a silver tray of all sorts of white fish, from Red Mullet to Whiting and St. Pierre. Either way, it’s a wonderful bowl of soup on a chilly or rainy night in Paris."

Audrey Gillan and 6 other food critics.

"Fonfon is also home to Chez Fonfon, a restaurant famous for its bouillabaisse – stay in one of the cabins here and buy a jar of its fish soup (throw in rouille, aioli and croutons)."

Aiste Miseviciute and 5 other food critics.

"Bouillabaisse menu at Le Petit Nice Passédat in Marseille – rich, flavorful soup and perfect local fish caught the same morning. What a beautiful interpretation of this classic Provençal dish!"

Fodor's Travel and 6 other food critics.

"Most agree the wait for the modest-looking but innovative food is worth it: Cajun bouillabaisse, and fried rabbit tenderloin with Creole mustard sauce are among the only-at-Jacques-Imo's specialties."