Bouillabaisse

A medley of Mediterranean fish and shellfish is simmered with tomato, fennel, saffron and orange peel, the broth served first with rouille-topped croutons and the fish second. It began as a Marseille fishermen catch-of-the-day.

Bouillabaisse originated in Marseille as a humble fishermen's dish, made from the catch that could not be sold at market. The name derives from the Provençal "bolhabaissa," meaning "boil then lower," referring to the traditional method of adding fish gradually to the simmering broth. This working-class origin gives the dish its identity as a thrifty, resourceful way to transform leftover seafood into a hearty meal.

The classic Marseille version features local fish such as rascasse (scorpionfish), conger eel, and gurnard, along with tomato, fennel, saffron, and orange peel. While the dish is closely tied to Marseille — where it has become a symbol of the city's maritime culture — home cooks and restaurants throughout the Mediterranean have developed their own interpretations, which is why the exact "authentic" recipe remains a point of debate among locals. Today it is served as a two-course meal, with the broth first accompanied by rouille-topped croutons and the fish second.