June '22: Bouillabaisse with Anita-Clare Field Find out more... The dish: Bouillabaisse

The dish: Bouillabaisse

Photo of a dish of Bouillabaisse, showing fish in a stew

Bouillabaisse is a traditional Provençal fish stew originating in the port city of Marseille.

Bouillabaisse was originally a stew made by Marseille fishermen, using the bony rockfish which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse: typically bream, turbot, monkfish or mullet. It usually also includes shellfish and seafood, including mussels, clams and king prawns.

Vegetables such as leeks, onion, celery, tomatoes and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic and saffron on grilled slices of bread.

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