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Bouillabaisse
How to order / say it
Say it
Bouillabaisse — [boo-yah-BESS]
Order
I'd like the Bouillabaisse, please.
Locally
Je voudrais la Bouillabaisse, s'il vous plaît.
Say locally
A traditional Provençal fish stew made with various kinds of fish and shellfish.
Why try it?
Bouillabaisse is synonymous with the coastal traditions of Cannes, reflecting the region's maritime heritage. With its complex flavors and cultural roots, it provides travelers with an authentic taste of the city’s culinary history.
How it tastes
Bouillabaisse has a rich, aromatic broth bursting with seafood flavors, complemented by the warm scent of garlic and saffron. The variety of fish and shellfish provide textures ranging from tender to firm.
Origin & History — first documented: 1830
Bouillabaisse originated in the fishing ports of Marseille during the early 19th century. Initially a fisherman's stew, using rockfish and leftovers, it has grown into an iconic dish emblematic of the Mediterranean coastal lifestyle.
Recipe
Ingredients
- 🐟 200 g rockfish
- 🦐 100 g mussels
- 🧂 1 pinch saffron
- 🥕 50 g fennel
- 🧄 2 cloves garlic
- 🥣 2 tbsp tomato paste
Method
- 1 Sauté garlic and fennel until soft.
- 2 Add tomato paste, saffron, and fish stock.
- 3 Bring broth to a boil, then add rockfish and mussels.
- 4 Simmer until seafood is cooked through, then serve.
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