Bouillabaisse

Marseille's legendary Provençal fish stew with saffron, fennel and the freshest seafood, served with rouille-topped croutons.

Bouillabaisse is the great fish stew of Marseille, a dish so important to the city's identity that in 1980 a group of Marseille restaurateurs published the Bouillabaisse Charter defining the official recipe. The dish originated as the food of fishermen who cooked the unsold, bony fish at the end of the day in seawater with saffron and wild herbs. The essential fish are the rascasse (scorpion fish), grondin (gurnard) and saint-pierre (John Dory) — specific Mediterranean species that give the broth its distinctive flavour. The rouille — a saffron, garlic and pepper mayonnaise — spread on toasted bread and floated on the broth is as important as the fish itself. Pastis or Pernod, the anise-flavoured liqueur of Marseille, is the authentic flavouring.

Must include at least 4 different firm Provençal fish. Pastis (Pernod) is essential. The broth and fish are served separately. Rouille must be homemade.