A Stew with a Story
Bouillabaisse (pronounced boo-yah-bess, for the uninitiated) is more than just a fish stew—a love letter to Marseille, the bustling port city in the south of France. Legend has it that this dish was born out of necessity, crafted by fishermen who used the unsold catch of the day to whip up a hearty meal. Over time, it evolved from a humble fisherman’s supper to a culinary icon, celebrated not just in Marseille but across the globe.
What makes bouillabaisse so special? It’s not just the medley of fresh fish or the saffron-infused broth. It’s the way it captures the essence of Marseille itself—a city that’s as diverse and vibrant as the stew it’s famous for.
The Ingredients of Identity
What makes bouillabaisse so distinctly Marseille? For starters, it’s the fish. The stew traditionally calls for a mix of whatever’s fresh from the Mediterranean—think snapper, sea bass, or cod. But it’s not just about the fish; it’s about the place.
It is often served with rouille, a fiery garlic-and-chilli mayonnaise, and crusty croutons. The dish is a testament to the city’s maritime heritage, blending flavors and traditions from the Mediterranean into a single pot.
Why Bouillabaisse Feels Like Home
Part of bouillabaisse’s charm lies in its ability to evoke a sense of place. When you take a spoonful, you’re not just tasting fish and broth—you’re tasting Marseille. The dish reflects the city’s cosmopolitan spirit, with its mix of ingredients and influences mirroring the diverse communities that call Marseille home.
It’s no wonder that bouillabaisse has become a culinary emblem of the city. For locals, it’s a source of pride. For visitors, it’s a must-try experience. And for anyone who’s ever made it at home, it’s a way to bring a piece of Marseille into their kitchen.
How to Make Bouillabaisse (Without Losing Your Mind)
If you’re feeling ambitious, bouillabaisse is a dish worth tackling. Sure, it requires a bit of effort, but the payoff is a rich, flavourful stew that’s perfect for impressing dinner guests or treating yourself to a taste of the Mediterranean.
Ingredients
-
- 2-3 tablespoons of olive oil
-
- 1 large onion, chopped
-
- 3-4 cloves of garlic, minced
-
- 1 fennel bulb, sliced
-
- 1 leek, sliced
-
- 1-2 potatoes, peeled and cubed
-
- 2-3 ripe tomatoes, chopped
-
- 1/2 cup of white wine
-
- 1 quart of fish stock (chicken or vegetable stock works in a pinch)
-
- 1 bouquet garni (a bundle of bay leaves, thyme, and parsley)
-
- 1 teaspoon of saffron threads
-
- Salt and pepper to taste
- Optional: Rouille and croutons for serving
Method
Prep the Fish: Clean and scale your fish, then cut it into large chunks. Set aside.
Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent. Toss in the garlic, fennel, leek, and potatoes, and cook until softened.
Build the Broth: Add the tomatoes, white wine, and fish stock. Stir in the bouquet garni and saffron threads. Let it simmer for 10-15 minutes until the vegetables are tender.
Cook the Fish: Gently add the fish pieces to the pot, making sure they’re submerged in the liquid. Simmer for another 10-15 minutes until the fish is cooked through. Season with salt and pepper.
Serve with Flair: Ladle the stew into bowls and top with a dollop of rouille (recipe below) and a handful of croutons.
Rouille Recipe:
- Blend 2-3 cloves of garlic, a pinch of salt, and 1 egg yolk in a food processor. Slowly drizzle in 1 cup of olive oil until the mixture is thick and creamy. Add a pinch of cayenne pepper for a kick.
