This year, the month of October 2017 is especially mild in Provence.

We have the pleasure of enjoying a true Indian summer.

What is more pleasant than enjoying a beautiful sunny Sunday on the seaside and savor a well known Provencal recipe which has such a good Provencal flavor: the Bouillabaisse.

Marseille and the bouillabaisse!

The city of Marseille has an international reputation for its sun, the joviality of its inhabitants with their easy to recognize accent and its recipes which smell of vacation.

The most famous of these recipes is the Bouillabaisse.

The bouillabaisse is a fish soup, a fisherman’s dish which has become the emblem of Marseille.

This soup, whose origins date back to Ancient Greece, was at the beginning a dish for poor people containing unsold fish cooked in a broth perfumed with fennel.

Today, it is a not to be missed dish which will delight your taste buds during your next stay in the Phocean city.

The traditional bouillabaisse recipe

Festive and tasty, the Bouillabaisse has an infinite number of recipes. We offer today one of those.

To your stoves to make this delicious dish which has the flavor of the South.

Ingredients for Bouillabaisse

3 kg of mixed rock fish like: lotte, rascasse, grondin, loup, congre.

600 g of small firm potatoes

2 onions

3 tomatoes

4 garlic cloves

6 soup spoons of olive oil

1 dose of saffron

1 bay leaf

1 piece of bio orange peel

Salt and pepper

Preparation of the bouillabaisse :

1. Cut the fish Put the pieces in a dish. Pour 4 soup spoons of oil on the fish. Add the saffron, the orange peel and the bay leaf. Mix delicately and let the fish marinate 1 hr.

2. Peel and finely mince the onions and the garlic. Peel and remove the flesh of the tomatoes, crush the flesh. Peel the potatoes, cut them in thick rounds.

3. Heat the oil in a pot. Saute the onion and the garlic, then the tomatoes. Pour 1.5 l of boiling water and add the potatoes, let boil for 10 min.

4. Add the rascasse, the grondin and the congre in the pot and have a 5 mn roiling boil/ Put the remainder of the fish and the marinade in the broth. Boil for another 5 min.

5. Turn off the heat, salt, pepper and mix delicately. Serve the Bouillabaisse very hot in a pre-heated shallow dish

6. The most important step: enjoy

Plaisirs et Maisons de Provence suggests you stay in one of its vacation rentals to participate in our cooking class with a local chef for this emblematic dish that is Bouillabaisse 

Si you so desire we can propose a selection of restaurants in the Phocean city offering the best Bouillabaisses. 

If you wish to discover the riches offered by Provence, we invite you to contact our agency Plaisirs & Maisons de Provence or to ask for a custom- made bid by clicking on this link.