Bouillabaisse

Bouillabaisse is more than a recipe. It is a culinary institution in Marseille. There are as many bouillabaisse recipes as inhabitants in Marseille ! Similar to a rich fish soup, bouillabaisse is best served with rouille and croutons.

Bouillabaisse owes its name to the provençal word "bouille" which means fish.

Serving suggestion : warm gently over a low heat and serve the bouillabaisse with garlic flavoured croutons and rouille sauce. You can also add some boiled potatoes.

Ingredients: Red gurnets, stinger fish, conger eel, prawns, water, tomatoes, white wine, oil, aromatics and saffron.