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In October 2022, I made a brief but unforgettable stop in Marseille, France—a city where the sea meets centuries of culinary tradition. Amid the bustling harbor and sun-warmed stone streets, I tasted a bowl of Bouillabaisse that left a lasting impression.

This iconic fish soup, once the humble fare of sailors and fishermen, has evolved into a celebrated dish served in fine restaurants across Provence. Yet its soul remains unchanged: a celebration of the sea, of resourcefulness, and of flavor drawn from the simplest ingredients.

Bouillabaisse began as a way to use up leftover or lesser-quality seafood—boiled slowly with herbs, vegetables, and wine to coax out every ounce of flavor. What results is a soup that’s layered, aromatic, and deeply satisfying.

Back home, I researched and recreated the version I tasted in Marseille, adapting it with ingredients I could find locally. The seafood base includes cod, salmon, bay mussels, clams, and shrimp, but it’s flexible—use what you have, and let the broth do the magic.

No Bouillabaisse is complete without its traditional garnish: Rouille. This spicy, garlicky sauce is spread on slices of crispy French baguette and served alongside the soup. It’s the perfect contrast—creamy, fiery, and rich—and elevates the dish from rustic to sublime.

🐟 Bouillabaisse: Provençal Fish Soup

Ingredients (Serves 4–6)

For the soup:

•  2 lb fish fillets (Cod, Salmon, White Fish—any combination)

•  1 dash salt

•  1 bay leaf

•  1 twig fresh thyme

•  3.5 cups fish stock

•  ½ cup white or Sherry cooking wine

•  4 tbsp olive oil

•  3 cloves garlic

•  1 fennel root

•  1 leek stalk

•  1 Russet potato

•  2 tomatoes

•  2 medium onions

•  8 extra-large shrimp

•  1 lb mixed seafood (scallops, bay mussels, clams, etc.)

•  1 dash pepper

🍲 Step-by-Step Instructions

Step 1: Prepare the Vegetables

Clean and finely chop the onions, potato, leek, fennel bulb, and garlic. Pour hot water over the tomatoes, let them sit for a minute, then peel and dice them. This step fills the kitchen with the earthy scent of fresh produce—just like the markets in Marseille.

Step 2: Prep the Fish

Cut the cleaned fish fillets into bite-sized pieces and sprinkle lightly with salt. Set them aside while you begin the base.

Step 3: Sauté and Build the Broth

In a large pot, heat the olive oil over medium heat. Add the chopped vegetables and sauté until soft and fragrant. Deglaze the pot with white wine, scraping up any browned bits. Add the bay leaf, thyme, salt, pepper, and warm fish stock. Stir gently and let the broth come to a simmer.

Step 4: Cook the Fish

Add the fish fillets to the simmering soup. Let them cook gently for about 10 minutes. The broth will deepen in flavor as the fish releases its juices.

Step 5: Add the Shellfish

In the final five minutes, add the shrimp, scallops, mussels, and clams. Simmer until the shellfish are cooked through and the mussels have opened. Discard any that remain closed.

🌶️ Rouille: The Traditional Garnish

Rouille is a traditional Provencal sauce that complements Bouillabaisse, the famous French fish soup. Named for its reddish-orange hue, it’s made from garlic, hot peppers, egg yolk, olive oil, saffron, and a hint of tomato paste. With a creamy texture and bold garlicky heat, Rouille is typically spread on toasted baguette slices to float atop the soup or served alongside for dipping. This flavorful condiment adds richness and depth to the briny broth of Bouillabaisse.

Ingredients:

•  2 red hot peppers (de-seeded and chopped)

•  2 tbsp fish stock

•  1 cup olive oil

•  1 dash pepper and salt

•  ¼ tsp saffron

•  1 tsp tomato paste

•  1 egg yolk

•  2 cloves garlic (peeled and crushed)

•  1 French baguette

Step-by-Step:

1. Make the Sauce  

In a bowl, combine the chopped peppers, crushed garlic, tomato paste, egg yolk, saffron, salt, and pepper. Slowly whisk in the olive oil and fish stock, stirring constantly until the mixture thickens to a mayonnaise-like consistency.

2. Prepare the Bread  

Slice the baguette and bake briefly in the oven until crisp. Spread each slice with the Rouille and serve alongside the soup.

Bouillabaisse is more than a recipe—it’s a memory, a story, and a tribute to the sea. Recreating it in my own kitchen brought me back to that harbor-side table in Marseille, where the soup was hot, the air was salty, and life felt deliciously simple. I hope this recipe brings a bit of that magic to your table too.