Bouillabaisse

Dish information

Bouillabaisse, a iconic fish stew, hails from the vibrant port city of Marseille in Provence, France. Its name is derived from the Provençal Occitan words 'bolhir' (to boil) and 'abaissar' (to simmer), referring to the two main steps in its preparation: briefly bringing the fish and ingredients to a rapid boil, then immediately reducing the heat to a simmer. Legend attributes its origin to local fishermen who would cook a stew using bony rockfish that were too small or less desirable to sell at market. These fishermen improvised with whatever was available, creating a hearty and flavorful meal from their daily catch by the sea. The traditional fish for bouillabaisse includes a selection of Mediterranean rockfish like rascasse, sea robin, and conger eel, which contribute to its distinctive flavor profile. Over time, this humble fisherman's stew evolved into a celebrated culinary masterpiece. In the 19th century, it began to appear on restaurant menus, gaining popularity beyond the fishing community. By the mid-20th century, it was a recognized symbol of Provençal cuisine. To maintain its authenticity and quality, a charter for authentic bouillabaisse was created in 1980 in Marseille by local restaurateurs, establishing specific guidelines for ingredients and preparation method. This charter ensures that the dish served today remains true to its heritage. It's typically served in two parts: the broth, often with croutons and a rouille (a garlic and saffron mayonnaise), followed by the fish and vegetables. Bouillabaisse is not just a dish; it's a sensory experience that encapsulates the spirit of the Mediterranean coast, reflecting the bounty of the sea and the culinary ingenuity of Marseille.

Timeline

• 1700s

  Fishermen in Marseille begin cooking rudimentary fish stews from unsold catches.

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  1800s

  Bouillabaisse starts appearing on restaurant menus in Marseille, gaining wider recognition.

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  1950s

  The dish achieves international fame as a symbol of Provençal cuisine.

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  1980

  The 'Bouillabaisse Charter' is created in Marseille to define and protect the authentic recipe.