Enjoying Bouillabaisse in Marseille
Arriving hungry and tired in Marseille, the world capital of Bouillabaisse, it was never really up for discussion what to eat. We just had to try this traditional Provencal fish stew dating back to 600 BC, when the Greeks founded the city. Near the old port, next to a small fountain, we found a cool looking restaurant called L’ Annexe, which served this classic meal. But don’t worry if you cannot find this particular place, almost every eatery in Marseille has Bouillabaisse, a fish soup popular for centuries with the local fishermen and made out of class B fish (every chef insists on having the “right” recipe but you won’t find salmon or tuna in a traditional Bouillabaisse). To make it more filling, it is spiced up with potatoes, tomatoes, onions and garlic.
In addition, you get a plate of croutons with saffron and garlic mayonnaise. Over the years Bouillabaisse became internationally fashionable offered in many of the fanciest restaurants in the world. However, eating the traditional one, in the old port in Marseille, is an experience hard to beat.