Dish · french
Bouillabaisse
A Provencal fish stew of several kinds of seafood simmered with saffron, fennel, tomato, and olive oil, often served with the broth and fish separately. Rouille, a garlic and chili mayonnaise, usually accompanies it.
Where it comes from
The dish comes from Marseille's fishing communities, built from whatever unsold or bony fish remained at the end of the day, a practical use for fish too small or bony to sell elsewhere. Restaurants later formalized it with pricier fish and shellfish.
What cooks argue about
Which fish belong in it is the ongoing fight, since Marseille traditionalists insist on specific local species hard to source elsewhere, while cooks abroad substitute what's available.
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