Bouillabaisse
“Provençal fish stew built on saffron broth with multiple seafood, fennel, and rouille.”
Shrimp
Clam
Tomato
Onion
Garlic
FennelWhere it comes from
Bouillabaisse is a traditional Provençal fish stew that originated in the coastal towns of France, particularly Marseille, dating back to the 18th century. This dish reflects the region's bountiful seafood and culinary heritage, combining various fish and shellfish in a fragrant saffron broth. Interestingly, the dish was originally a humble fisherman's meal, evolving into a luxurious culinary experience over time.
On the Palate
What goes into it
How it's made
- 1
Sauté onions, leeks, and garlic in olive oil to create a fragrant base for the stew.
- 2
Add a variety of fresh seafood, including fish and shellfish, along with tomatoes and saffron for depth of flavor.
- 3
Simmer the mixture gently until the seafood is cooked through and the flavors meld beautifully.
- 4
Serve hot with a dollop of rouille (a garlicky mayonnaise) on crusty bread for an authentic experience.
