Today, Bouillabaisse is made with a variety of fish such as sea bass, monkfish, and mullet.
Bouillabaisse is a flavourful fish stew that originated in the port city of Marseille, in the south east, where fishermen would prepare it using the catch of the day that was unsuitable for sale. Today, Bouillabaisse is made with a variety of fish such as sea bass, monkfish, and mullet. It is served with croutons and a sauce called ‘rouille’. It is a homemade mayonnaise made with olive oil, garlic, saffron and cayenne pepper.