The Bouillabaisse stew is presented raw and unembellished, persisting as a humble and traditional dish which originated from fishermen of the port city of Marseilles. The fishermen would return from sea and sort their catch to decide what to sell and what to be eaten at home. Bouillabaisse, as a result, is a simple family dish with a rich heritage from the Provence region of France.

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There is a strong regional identity to this dish, as its primary components were sourced from local Marseille fishermen, who would take home the unsaleable bony rockfish for the women to prepare into a tasty meal for the family.  

Preparation

Bouillabaisse simply contains a fish broth enriched with flavours of garlic and white wine, along with originally whatever seafood the fishermen could spare from their catch, however has been modernized around the world to include local seafood produce from whichever city it is being prepared in. This reflects Artusi’s views of emphasizing regionality on dishes, and placing a focus on using domestically produced ingredients.

Bouillabaisse has emerged from its humble beginnings and nowadays remains a classic French dish prepared in many home kitchens and restaurants. This can certainly be attributed to its delicious taste, but also its simplicity and ease of preparation. As a young European food lover, this dish provides a fantastic insight into the rich history of the port city of Marseille, whilst remaining a budget-friendly meal for the side of me that is a struggling university student.  

https://www.taste.com.au/recipes/bouillabaisse-5/87a03df5-d933-418a-88ed-f8e9ef15b0f1