Knowra Bouillabaisse Bouillabaisse Bouillabaisse is a Provençal fish stew traditionally made with several kinds of Mediterranean fish, aromatics, and broth, often served with rouille and toasted bread.
Rascasse : Rascasse is a spiny Mediterranean fish used in Provençal cooking. It is a characteristic local fish associated with traditional bouillabaisse.
Marseille : Marseille is a port city on France’s Mediterranean coast and the capital of Provence. The stew is most closely identified with this city’s cuisine.
Fish stock : Fish stock is a flavorful liquid made by simmering fish bones, heads, or trimmings with aromatics. A concentrated seafood broth forms the stew’s liquid base.
Bourride : Bourride is a Provençal fish stew traditionally thickened or enriched with aioli. It is a neighboring Provençal stew, often distinguished by its garlic sauce and fish selection.
Mediterranean moray : The Mediterranean moray is an eel native to the Mediterranean Sea and nearby Atlantic waters. Moray is among the regional fish sometimes used in versions of the stew.
Provence : Provence is a historic region in southeastern France, bordering the Mediterranean Sea. Bouillabaisse belongs to the broader culinary traditions of this region.
Sofrito : Sofrito is a slowly cooked aromatic base of ingredients such as onion, garlic, and tomato. Cooking aromatics before adding liquid builds depth in the broth.
Cioppino : Cioppino is an Italian-American seafood stew originating in San Francisco. Its tomato-based broth and immigrant history contrast with bouillabaisse’s Provençal roots.
Fennel : Fennel is an aromatic plant whose bulb, leaves, and seeds have a sweet anise-like flavor. Its aromatic flavor is a familiar part of the stew’s Provençal profile.
Mediterranean cuisine : Mediterranean cuisine comprises food traditions around the Mediterranean basin, shaped by shared climates and trade. The stew draws on the region’s seafood, herbs, and cooking traditions.
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