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Bouillabaisse

Name: Bouillabaisse
Cuisine: French
Ingredients: 2 lbs variety of Mediterranean fish (e.g., rascasse, sea robin); 4 tbsp olive oil; 2 medium onions; 1 cup sliced leeks; 2 large, chopped tomatoes; 4 garlic cloves; 1 medium fennel bulb; 1/2 tsp saffron threads; 1 tsp orange zest; 2 bay leaves; 1 tsp dried or fresh thyme; 1/2 tsp fennel seeds; 6 cups fish stock or water; to serve rouille sauce; to serve baguette slices

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. It is characterized by its rich broth, a variety of Mediterranean fish and shellfish, and aromatic herbs and spices, reflecting the maritime culture of southern France.

15 ingredients

savoryherbaceousumamislightly spicyaromatic

Culinary DNA Preview

French70%

Middle Eastern30%

Ingredients

variety of Mediterranean fish (e.g., rascasse, sea robin)
2 lbs
olive oil
4 tbsp
onions
2 medium
leeks
1 cup sliced
tomatoes
2 large, chopped
garlic cloves
4
fennel bulb
1 medium
saffron threads
1/2 tsp
orange zest
1 tsp
bay leaves
2
thyme
1 tsp dried or fresh
fennel seeds
1/2 tsp
fish stock or water
6 cups
rouille sauce
to serve
baguette slices
to serve

Method

Steps not available

Origin Story

Originally a fisherman's stew made with the catch that was unsold or less marketable, bouillabaisse has evolved into a celebrated regional specialty symbolizing Marseille's culinary heritage.

Culinary DNA

Ingredient ancestry breakdown

French70%

ingredients+techniques

Middle Eastern30%

ingredient_origin

Techniques

sautéing simmering infusion layering flavors

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