Bouillabaisse

french cooking · seafood · provence

A Marseille classic. Bouillabaisse comes from the port city of Marseille in southern France, where fishermen created this hearty soup to use up their daily catch. It has been made the same traditional way for hundreds of years.

Packed with seafood. Real bouillabaisse combines many types of fish and shellfish in one pot, simmered together with vegetables and aromatic spices like saffron and garlic. Every pot is different depending on what the fishermen brought in that day.

Provençal origins. The name comes from two old French words from Provence, bouillir meaning to boil and baisser meaning to lower the heat. It literally describes the cooking process of bringing the soup to a boil then simmering it low and slow.

Served with style. Bouillabaisse is traditionally served in bowls with thick slices of toasted bread rubbed with garlic, and a special saffron mayonnaise called rouille that you stir into the soup. This makes it even more delicious and filling.