Bouillabaisse Marseille France Travel Postcard

Bouillabaisse is the iconic fish stew of Marseille, France, and a symbol of the city’s rich maritime heritage. Originally a humble fisherman's dish, it was made with the catch of the day that was too small or bony to sell, cooked slowly with olive oil, onions, tomatoes, garlic, saffron, fennel, and a variety of local herbs. What makes bouillabaisse unique is the combination of multiple types of Mediterranean fish, often including rascasse (rockfish), sea robin, and conger eel, along with shellfish, all simmered to create a deeply flavorful, aromatic broth. Traditionally, it’s served in two stages: the broth is enjoyed first, accompanied by rouille (a garlicky saffron mayonnaise) and toasted bread, followed by the fish itself. Bouillabaisse is more than just a meal—it’s a culinary emblem of Marseille’s coastal culture. The dish reflects the city’s long history as a bustling port where fresh seafood and spices were abundant, and it embodies the creativity of transforming simple ingredients into something exceptional. Today, bouillabaisse is a celebrated specialty in Marseille’s restaurants and markets, offering both locals and travelers a taste of Provençal tradition, seaside flavors, and the vibrant spirit of southern France.