Bouillabaisse
OriginFrance
YearAncient
Key IngredientsFish/Saffron/Fennel
About Bouillabaisse
Originally a poor fishermans stew from Marseille using unsellable fish. Now made with expensive seafood. Must contain at least 5 types of fish according to Marseille charter. The rouille sauce with saffron is served on croutons. The broth is served first, then the fish. A dish that went from poverty to luxury.
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