Dish guides
What is bouillabaisse?
Bouillabaisse is the fish stew of Marseille: several kinds of Mediterranean rockfish simmered in a broth of olive oil, tomato, garlic, fennel and saffron. In the traditional service, the orange broth comes first with toasted bread and rouille, a garlicky saffron mayonnaise, and the fish and potatoes follow on a platter. It's a long, expensive meal, often ordered for two or more.
- At a glance
- Bouillabaisse
- Marseille's saffron fish stew, served as a broth with rouille croutons and then the fish.
- Pronunciation
- Say it like BOO-yah-BESS · IPA /bujabɛs/
- Also written as
- bouillabaisse marseillaise, bouillabaisse du pêcheur, bouillabaisse royale, bolhabaissa
What’s in it
Core ingredients
- several Mediterranean fish, including rascasse (scorpionfish), conger eel and gurnard
- olive oil
- tomato, onion and garlic
- fennel
- saffron
- potatoes
- rouille (garlic, saffron, chilli and olive oil, usually with egg yolk)
- slices of bread, toasted or dried, rubbed with garlic
Often added
- John Dory, monkfish or weever
- small crabs in the soup base
- mussels or sea urchins
- spiny lobster or langoustines (bouillabaisse royale)
- dried orange peel
- white wine or pastis
- grated cheese (more common with fish soup)
Allergens
| Allergen | How likely |
|---|---|
| Fish | Typically contains |
| Gluten | Typically contains |
| Eggs | Often contains |
| Shellfish | Often contains |
| Molluscs | Sometimes contains |
| Celery | Sometimes contains |
| Sulphites | Sometimes contains |
| Dairy | Sometimes contains |
| Mustard | Rarely contains |
| Peanuts | Rarely contains |
| Tree nuts | Rarely contains |
| Soy | Rarely contains |
| Sesame | Rarely contains |
| Diet | Suitable? |
|---|---|
| Vegetarian | No |
| Vegan | No |
| Pescatarian | Usually |
| Halal | Depends — The dish is fish and seafood with no meat, but some cooks add white wine or pastis to the broth, and Islamic schools differ on some shellfish; ask how it's made. |
| Kosher | No |
| Gluten-free | Depends — The broth and fish are usually gluten-free, but bread is served with it, and some rouilles are thickened with bread or breadcrumbs instead of egg yolk. |
Allergen and calorie details are AI estimates based on the menu and typical recipes. They can be incomplete — if you have a serious allergy, always check with the staff.
What makes a bouillabaisse
It started as a fishermen's meal, made with bony rockfish that were hard to sell. A proper Marseille bouillabaisse uses several kinds of very fresh fish, always including rascasse (red scorpionfish), and often conger eel, gurnard, John Dory, monkfish and weever. They're simmered in a broth of olive oil, onion, tomato, garlic, fennel and saffron, which gives it its orange colour, with potatoes cooked alongside.
In 1980 a group of Marseille restaurateurs signed a bouillabaisse charter setting out the fish and the method, partly to stop ordinary fish soup being sold under the name to tourists. Richer versions (royale) add spiny lobster or langoustines.
How it's served
In Marseille the meal usually comes in two stages. The broth arrives first, with toasted bread rubbed with garlic and spread with rouille, a thick sauce of olive oil, garlic, saffron and chilli, usually emulsified with egg yolk. Then the fish and potatoes, presented whole and then cut, often filleted at the table. Some restaurants serve everything together.
Because the fish must be fresh and varied, Marseille restaurants usually make bouillabaisse only for two or more people and price it per person, and it's wise to book; some ask you to order it in advance. It's one of the most expensive dishes on a Provençal menu, so check the price and whether it's per person. See the France menu guide for regional dishes and menu words.
Allergens to think about
Fish is the whole dish. Crustaceans often go in too, as small crabs in the soup base or lobster in richer versions, and some cooks add mussels or sea urchins. The rouille usually contains egg yolk, and the bread contains wheat. If you're allergic to shellfish, ask exactly what's in the broth, not just what's on the platter.
How to order it
| Phrase | Meaning |
|---|---|
| Une bouillabaisse pour deux, s'il vous plaît. | A bouillabaisse for two, please. |
| Faut-il la commander à l'avance ? | Do we need to order it in advance? |
| Y a-t-il des crustacés ou des coquillages dedans ? | Are there crustaceans or shellfish in it? |
Not to be confused with
- Soupe de poissons — A smooth, sieved fish soup served with croutons, rouille and grated cheese; no whole pieces of fish, and much cheaper.
- Bourride — A Provençal white-fish stew whose broth is thickened with aïoli; no saffron-red colour.
- Cataplana — Portugal's seafood stew steamed in a hinged copper pan, often with pork or chouriço.
Frequently asked questions
What's the difference between bouillabaisse and fish soup?
Bouillabaisse is a full meal of whole pieces of several rockfish, cooked in a saffron broth and served with potatoes, croutons and rouille. Soupe de poissons is a smooth soup made by simmering small fish and sieving them, served with croutons, rouille and grated cheese. It's a starter and much cheaper.
Why is bouillabaisse so expensive?
It needs several kinds of very fresh Mediterranean rockfish, some of them scarce, plus saffron and a lot of preparation, and it's cooked to order. In Marseille, the restaurants known for it usually price it per person, with a minimum of two. A cheap "bouillabaisse" on a tourist menu is usually closer to an ordinary fish soup.
Does bouillabaisse contain shellfish?
Often, yes. The fish are the base, but many cooks add small crabs to the broth, and some versions include mussels, sea urchins, spiny lobster or langoustines. Even when the platter shows only fish, the broth may contain crustaceans. If you're allergic, ask "Y a-t-il des crustacés dans le bouillon ?" (Are there crustaceans in the broth?).
How do you pronounce bouillabaisse?
Say BOO-yah-BESS: in IPA, [bujabɛs]. The ill sounds like a y, and the final e is silent. The name comes from Provençal words meaning roughly "boil, then lower the heat", a description of how the fish is cooked.
