Bouillabaisse Day

The story

Bouillabaisse is Marseille's legendary fish stew of local rockfish simmered with fennel, saffron, tomato, and olive oil, traditionally served in two courses—broth with toasts and rouille, then the fish. Authentic versions insist on Mediterranean species and a broth cooked with intensity; restaurant interpretations range from rustic to luxurious. The scent of saffron and fennel announces the Provençal coast as clearly as a sea breeze.

Born as a fisherman's way to use bony rockfish, bouillabaisse became a culinary emblem of Marseille and a magnet for debate about rules. Rouille—a garlicky saffron mayonnaise—and grilled bread are essential companions. Sharing a large pot suits the dish's communal spirit. Inland versions exist, but the soul of bouillabaisse remains the Mediterranean catch and the port city's appetite.

On Bouillabaisse Day, cook a seafood stew with saffron and fennel if true rockfish are scarce, and serve with rouille and toasts. Invite people to pass the broth first. Celebrating bouillabaisse is celebrating French seafood heritage: fishermen's thrift turned into a feast of the sea.