Discover the magic of bouillabaisse, a Marseilles marvel where every spoonful is a journey under the Mediterranean sun. This emblematic dish skilfully blends the treasures of the sea with aromatic flavours – saffron, fennel and tomatoes – offering an explosion of flavour in a rich, bewitching broth. Imagine generous chunks of fresh fish, cooked to perfection, harmonising with the velvety texture of the soup, while a spicy touch of rouille on crispy croutons adds a dimension of intense pleasure. Bouillabaisse, more than just a meal, is an immersion in the conviviality and simple luxury of life by the sea, where every bite brings you closer to the sun, the sea and the intense flavours of the Mediterranean.
Savour the sunshine of Marseille on your plate
To be served according to the traditional Marseilles rule, a bouillabaisse requires at least 7 to 8 guests. The reason is simple: it uses a wide variety of rock fish, and it’s a good idea to make it large (at least 1 kg of fish) to include as many species as possible, each bringing its own particular flavour and aroma. The success of bouillabaisse depends on the combination of these different flavours.
Ingredients:
- Firm fish: Lobster, scorpion fish, whitefish, gurnards, conger eel, monkfish, crab
- Tender fish: bass, red mullet, st. Pierre, whiting
- 3 onions, thinly sliced
- 4 crushed garlic cloves
- 2 tomatoes, peeled, seeded and chopped
- A sprig of thyme
- A sprig of fennel
- Parsley
- A bay leaf
- A piece of orange peel
- 1/2 glass of oil
- Salt, pepper and saffron
- Slices of bread (1.5 cm thick)
- Boiling water
Preparation :
- Prepare the fish: Cut the fish into sections. Separate the firm fish from the tender ones and place them on two separate plates.
- Prepare the stock: In a large saucepan, combine the onions, garlic, tomatoes, thyme, fennel, some of the parsley, bay leaf and orange peel. Place the firm fish on top, drizzle with oil and add boiling water to just above the surface. Season with salt, pepper and saffron.
- Cooking: Bring the stock quickly to the boil over very high heat. After boiling for 5 minutes, add the tender fish and continue boiling over a high heat for a further 5 minutes.
- Presentation: Remove from the heat. Pour the stock over slices of bread in a shallow dish. Arrange the fish symmetrically on another dish, sprinkle with chopped parsley and serve immediately.
Cooking should be quick and brisk. This ensures that the juices are perfectly combined. Cooking too slowly could separate the oil from the stock, making the dish less appetising.
Serving suggestion: This bouillabaisse is best served with oven-baked bread croutons, rubbed with garlic and sprinkled with grated Parmesan or Emmental cheese, and the famous rouille sauce.
Nutritional details
Bouillabaisse is a high-protein, low-carbohydrate dish, with a good source of omega-3 fatty acids thanks to the fish and seafood it contains. It is also a source of vitamin D and selenium, which are beneficial for bone health and the immune system. Calorie content may vary, but a typical portion can be relatively low in calories while still being nutritious. It’s a healthy choice for a balanced meal, especially if you’re careful about the amount of oil and salt used in preparation.
The origins of bouillabaisse
Bouillabaisse, the emblematic dish of Marseilles gastronomy, has its origins in antiquity, when the first Greek founders established Marseilles in the 7th century B.C. This rich, aromatic blend of fish and seafood symbolises the marriage between the abundant resources of the Mediterranean and the culinary know-how of this region of Provence. Initially, this dish was the preserve of fishermen, who concocted it from unsaleable or less-valued catches, offering an ingenious and tasty solution for wasting nothing of the sea’s resources.
Over time, bouillabaisse has transcended its humble origins to become a veritable gastronomic institution. It is now distinguished by a rigorous selection of the best species of fish, and a preparation process that respects well-established rules, reflecting the evolution of Marseilles society and its culinary traditions. This dish, which was once the simple meal of fishing families, is now celebrated in the region’s gourmet restaurants and appreciated by a public well beyond the borders of Provence, embodying not only local pride but also a major tourist attraction.
