Before you cook
Background Recipe story & origin
Bouillabaisse originated in Marseille as fishermen's fare made from unsellable catch. The name combines Provençal words 'bolir' (to boil) and 'abaissar' (to reduce)—instructions for preparation. Ancient Greeks founded Marseille around 600 BCE; fish stews existed from that era, though modern bouillabaisse emerged in the 18th-19th centuries. Traditional bouillabaisse requires specific Mediterranean fish: rascasse (scorpionfish), galinette, John Dory, monkfish, and conger eel, cooked in saffron-tomato-fennel broth. The 'Bouillabaisse Charter' of 1980 established rules for authentic preparation. The dish is served in two courses: broth with croûtons and rouille (garlicky saffron mayonnaise), then the fish. Bouillabaisse became expensive as its fame grew and Mediterranean fish stocks declined.
Before you start Equipment you'll need
- large pot — Provides consistent heat for slow stewing of fish and seafood in saffron-tomato broth
Ingredients
Instructions
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Build the broth
Sauté onion, fennel, garlic in oil. Add tomatoes, saffron, orange peel, herbs. Add stock and pastis. Simmer 30 minutes.
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Layer in seafood
Add firm fish first, cook 5 minutes. Add shellfish, cook until opened. Discard any unopened.
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Serve the two courses
Traditionally served in two courses: broth with rouille-spread croûtons, then fish on a platter. Or serve together in large bowls.