Authentic Bouillabaisse from Marseille
The legendary fish stew of Marseille, featuring the freshest Mediterranean seafood in a saffron-scented broth. Served with rouille and crusty bread, this is French coastal cuisine at its finest.
The Story Behind the Recipe
On the old port of Marseille, Chef Guillaume explained that true bouillabaisse isn't just a recipe - it's a way of life. His family has been fishing these waters for five generations, and the secret is using only the freshest catch of the day. 'No fish, no bouillabaisse,' he said with a shrug that was purely Provençal.
Ingredients
- Mixed Mediterranean fish3 lbs
Monkfish, sea bass, John Dory, red mullet - whatever is freshest
- Shellfish1 lb
Mussels, clams, langoustines
- Fish bones and heads2 lbs
For stock, from fishmonger
- Yellow onions2 large
Diced
- Leeks2 large
White parts only, sliced
- Tomatoes4 large
Peeled, seeded, and chopped
- Garlic6 cloves
Minced
- Saffron threads1/2 tsp
The real thing, not powder
- Fennel bulbs2 medium
Sliced thin
- Orange zest2 strips
Wide strips
- Bouquet garni1 bundle
Thyme, bay leaves, parsley stems
- Olive oil1/2 cup
Good quality Provençal
- Pastis1/4 cup
Ricard or Pernod
- French bread1 loaf
Day-old, sliced thick
Instructions
Make fish stock
Simmer fish bones with 1 onion, bouquet garni, and water for 30 minutes. Strain and reserve 6 cups of stock.
Prepare the fish
Cut larger fish into thick pieces, keep smaller fish whole. Separate firm fish (monkfish) from delicate fish (sea bass).
Build the base
Heat olive oil in large pot. Cook onions, leeks, and fennel until soft, about 10 minutes.
Add aromatics
Add garlic, tomatoes, orange zest, and saffron. Cook until tomatoes break down, about 5 minutes.
Add liquid
Add fish stock and pastis. Bring to vigorous boil - this is crucial for emulsification.
Cook firm fish first
Add firm fish pieces and boil vigorously for 5 minutes. The violent boiling creates the creamy texture.
Add delicate fish and shellfish
Add remaining fish and shellfish. Continue boiling for 10-15 minutes until all seafood is cooked.
Serve immediately
Traditionally, strain broth and serve separately from fish, with rouille and toasted bread.
Pro Tips
- The boil must be vigorous to create the proper emulsion
- Use only the freshest fish - this dish depends on quality
- Never add fish all at once - timing is everything
- Make rouille (garlic mayonnaise with saffron) as accompaniment
- Serve immediately - bouillabaisse doesn't wait for anyone
Cultural Context
Bouillabaisse originated as a humble fisherman's stew using unsold catch. In 1980, Marseille chefs created the 'Bouillabaisse Charter' defining authentic preparation methods and ingredients. The dish represents the essence of Provençal cooking - simple techniques highlighting pristine ingredients.
Where to Try It
Chez Fonfon
Marseille, France
Legendary waterfront restaurant serving traditional bouillabaisse since 1952
L'Epuisette
Marseille, France
Modern interpretation of bouillabaisse with stunning sea views
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