Bouillabaisse is a traditional Provençal fish stew originating from the coastal region of Marseille, France. It’s known for its rich, flavorful broth made by simmering a variety of Mediterranean fish, shellfish, and aromatic herbs.

Key Ingredients:

  1. Fish and Seafood: Typically includes a mix of firm-fleshed fish like sea bass, monkfish, or red mullet, along with shellfish such as mussels, clams, and sometimes lobster or crabs.
  2. Aromatic Vegetables: Onions, leeks, tomatoes, and garlic are commonly used.
  3. Herbs and Spices: Saffron is essential for its golden color and distinctive flavor, along with thyme, fennel, and bay leaves.
  4. Olive Oil and White Wine: Often included for depth and balance.
  5. Rouille: A garlicky, saffron-flavored mayonnaise-like sauce served alongside the dish, often spread on toasted bread.

How It’s Served:

Bouillabaisse is traditionally served in two parts:

  1. The broth is served first, sometimes poured over slices of toasted bread topped with rouille.
  2. The fish and shellfish are presented separately, allowing diners to enjoy them at their leisure.

It’s both a hearty and elegant dish, celebrated as a cornerstone of French coastal cuisine.

Image from NY Times