Preparation info
    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

Bouillabaisse is the most famous of the fish-soup-plus-fish dishes and a great number of recipes for it have been published, containing different and even contradictory injunctions on various points. Emotive expressions are used with relative frequency in this group of recipes.


The following points seem to be common ground:

  1. Marseille is top city for bouillabaisse.

  2. A wide variety of fish should be used, among which there must be a rascasse, several fish with firm flesh and some with delicate flesh.

  3. The liquid used consists of olive oil and water