Bouillabaisse Marseillaise

The authentic version of Marseille's legendary fish stew follows a precise protocol established by the city's chefs. Only specific Mediterranean fish may be used: rascasse, saint-pierre, congre and others that thrive in these rocky coastal waters. The saffron-gold broth, fragrant with fennel and orange peel, is served separately from the fish, accompanied by garlicky rouille and crusty croutons. A ritual as sacred to Marseille as the Mistral wind.