No dish captures the Mediterranean spirit of southern France quite like Bouillabaisse de Marseille. This iconic fish stew from the historic port city of Marseille is more than a meal—it's a cultural treasure, a celebration of the sea, and a reflection of Provençal hospitality.

Rich with the flavor of the sea, aromatic herbs, saffron, and olive oil, Bouillabaisse brings together humble origins and gourmet flair in one unforgettable bowl.

🌊 What is Bouillabaisse?

Bouillabaisse is a traditional Provençal fish stew, originally made by Marseille fishermen using unsellable bony fish and scraps from the catch. Over time, it evolved into a luxurious, deeply flavorful dish served in two parts:

  1. A golden saffron broth rich in tomatoes, garlic, leeks, and herbs.

  2. A platter of poached Mediterranean fish and seafood served alongside crusty bread and a garlicky rouille sauce.

The name "bouillabaisse" comes from the Provençal words "bolhir" (to boil) and "abaissar" (to reduce heat), describing the dish's unique cooking method: boil, then simmer.

🐟 Traditional Fish Used in Bouillabaisse

Authentic Bouillabaisse includes a variety of Mediterranean rock fish, such as:

Rascasse (Scorpion fish) – the essential base

Congre (Conger eel)

Saint-Pierre (John Dory)

Rouget (Red mullet)

Lotte (Monkfish)

Seafood like mussels, crabs, prawns, or langoustines may also be added, depending on availability and preference.

🧾 Ingredients (Simplified Version for Home Cooks)

For the Fish Broth:

1 kg assorted firm white fish (bone-in preferred)

500 g shellfish (optional – mussels, shrimp)

2 tomatoes (chopped)

2 leeks (white part, sliced)

1 onion (chopped)

4 cloves garlic (sliced)

1 tsp fennel seeds or 1/2 fennel bulb

2 strips orange peel

1 pinch saffron threads

1 bay leaf, thyme, and parsley

1 tbsp tomato paste

1/2 cup dry white wine

2 tbsp olive oil

Salt and pepper

1.5 liters water or fish stock


For the Rouille Sauce:

1 egg yolk

2 garlic cloves

1 small red chili (or pinch of cayenne)

1 tsp Dijon mustard

1/2 cup olive oil

1 slice stale bread soaked in fish broth

Salt, lemon juice


For Serving:

Rustic baguette slices (toasted)

Extra rouille

Optional: Boiled potatoes or aioli

👩‍🍳 How to Make Bouillabaisse at Home

Step 1: Prepare the Broth

  1. In a large pot, heat olive oil. Sauté onions, garlic, leeks, and tomatoes until soft.

  2. Add tomato paste, fennel, orange peel, herbs, saffron, and white wine.

  3. Add the fish bones/scraps and pour in water or fish stock.

  4. Simmer for 30–40 minutes, crushing the fish and vegetables to release flavor.

  5. Strain the broth through a fine sieve, pressing well. Return the liquid to the pot.

Step 2: Poach the Fish and Seafood

  1. Bring the broth to a gentle simmer.

  2. Add firm fish fillets and cook gently for 5–10 minutes, depending on thickness.

  3. Add shellfish last and cook until they open or are just done.

Step 3: Make the Rouille Sauce

  1. In a mortar or food processor, blend garlic, chili, mustard, and egg yolk.

  2. Slowly drizzle in olive oil while blending to make a thick mayo-like emulsion.

  3. Add the soaked bread and season with salt and lemon juice.

🥖 How to Serve Bouillabaisse

Traditional serving is in two parts:

  1. First course: Ladle the saffron broth into bowls. Serve with toasted baguette slices spread with rouille.

  2. Second course: Serve the poached fish and seafood on a large platter. Spoon more broth over, or serve on the side.

Wine pairing: Dry Provençal white wine like Cassis AOC, Bandol, or Côtes de Provence.

💡 Tips & Variations

Use the freshest seafood you can find—even local substitutions work.

Never boil the fish—gently poach to keep the texture delicate.

Make the broth ahead to let the flavors develop.

For a vegetarian twist, use fennel, saffron, and chickpeas with veggie stock.

🏖️ A Bowl of Marseille at Home

Whether you're sitting in a Marseille harbor café or your own kitchen, Bouillabaisse de Marseille delivers a taste of sun-soaked Provence. Rich, soulful, and deeply satisfying, this dish is more than a stew—it’s a tradition passed through generations of coastal cooks.

Perfect for festive gatherings, date nights, or anytime you want to serve a taste of southern France.

Bon appétit! 🐟🍅🧄