Bouillabaisse, a rich fish soup that symbolizes the culinary traditions of the French Mediterranean, originates from Marseille, France’s oldest and one of its most vibrant port cities. This soup reflects the simplicity and richness of coastal life, born from the practices of local fishermen. Originally, bouillabaisse was made from the fish that couldn’t be sold, often the less desirable or smaller varieties that were unsuitable for the market. These were cooked in a fragrant broth with local herbs and vegetables, resulting in a nourishing and flavorful meal.

The name “bouillabaisse” comes from the cooking method: “bouillir” means to boil, and “abaisser” means to reduce, referring to the slow simmering of the soup over low heat. What began as a simple meal for the fishing community has grown into a culinary icon of Marseille, renowned far beyond the city’s borders.

Over the years, bouillabaisse has evolved into a more refined dish, with the addition of saffron, fennel, and orange peel, which enhance its distinctive flavors and aromas. Traditionally, it consists of at least three different types of fish and seafood, such as sea bream, red rascasse (scorpionfish), and monkfish, served with the broth, alongside crusty bread and rouille, a mayonnaise-like sauce with garlic and saffron. Bouillabaisse is not only a signature dish of Provençal cuisine but also reflects the diverse cultural and historical background of Marseille. This dish captures the essence of the city and its people.

Preparation method:

1. Gently sauté the onions, garlic, fennel, and leek in olive oil.
2. Add the tomatoes, tomato paste, orange peel, herbs, and saffron; cook until the tomatoes are soft.
3. Add the fish stock and bring to a boil; let it simmer gently for 20-30 minutes.
4. Add the fish and seafood in order of cooking time, starting with the firmest fish.
5. Cook until the fish is done and the shellfish have opened.
6. Serve the bouillabaisse with the toasted bread and rouille.

This is a basic guide; the exact preparation method may vary depending on personal preference and the availability of ingredients.

For Serving:

• Rouille (a type of sauce made from olive oil, garlic, saffron, and sometimes potato for thickness)
• Toasted ciabatta or baguette

*Option: Add a splash of Pernod or Pastis to the broth for an authentic Provençal flavor.

Drink recommendation

With a rich, aromatic bouillabaisse, certain wines and beers pair particularly well, complementing the complexity of the dish without overpowering it. When selecting wine or beer to accompany bouillabaisse, it’s important to consider the rich flavors and the spiced character of the dish. The ideal choice enhances the experience by either complementing the flavors or offering a pleasant contrast.

Wines

• White Wine from Provence or Languedoc: Opt for a full-bodied, aromatic white wine with enough acidity to stand up to the rich flavors of the bouillabaisse. A white Bandol or a Chardonnay from Languedoc offers a beautiful balance of fruitiness and freshness.
• Roussanne or Marsanne: These grape varieties offer wines with floral aromas and a rich texture that pair well with the saffron and seafood in bouillabaisse. Both varieties are part of traditional white Rhône blends, and their wines can range from relatively simple and fruity to highly complex and suitable for long aging. In the context of bouillabaisse, wines from these grapes can complement the delicate seafood while also providing a contrast to the bold flavors of the saffron and rouille. Choosing a wine made from Roussanne, Marsanne, or a blend of both, depending on personal preference and availability, would be an excellent pairing for this iconic Provençal dish.
• Rosé from Provence: For a lighter alternative, a dry rosé from Provence with its subtle fruit notes and fresh acidity can be a delightful complement.

Beers

• Saison: This Belgian farmhouse ale, with its dry, slightly spicy character and often a hint of citrus, can nicely complement the complex flavors of bouillabaisse without overpowering them.
• Witbier: A refreshing, slightly tart wheat beer with notes of citrus and coriander can refresh the rich flavors of the soup and provide a pleasant contrast.
• Belgian Blonde or Tripel: These beers, with their higher alcohol content and often complex, slightly sweet and fruity flavor profiles, offer a richness that pairs well with the intensity of the bouillabaisse.