National Bouillabaisse Day is celebrated on December 14 each year. Bouillabaisse is a rich, saffron-scented fish stew from Marseille, the port city in southern France. Traditionally made with several kinds of local fish and served with bread and a garlicky sauce called rouille, it's a warming dish for winter and a great introduction to Provençal cooking.
History of National Bouillabaisse Day
Bouillabaisse began as a humble fisherman's meal. Marseille fishermen cooked the bony rockfish they couldn't sell in a pot of seawater or broth with garlic, herbs and olive oil. The name comes from the Provençal words for 'to boil' and 'to lower', describing how the stew is boiled hard and then the heat reduced.
Over time, tomatoes, which arrived from the Americas, and saffron were added, and the dish became a celebrated restaurant specialty. Traditional bouillabaisse uses Mediterranean fish such as scorpionfish (rascasse), sea robin and conger eel.
In 1980, a group of Marseille restaurateurs created a Bouillabaisse Charter to protect the traditional recipe and method, including serving the broth first with toasted bread and rouille, followed by the fish. American cooks, including Julia Child, helped introduce the dish to home kitchens in the United States. Who created National Bouillabaisse Day is not documented.
Why National Bouillabaisse Day Matters
Bouillabaisse shows how a simple, thrifty meal can become a famous culinary tradition.
It connects to the culture and history of Marseille, one of France's oldest cities.
Making bouillabaisse at home is a great way to cook with seafood and learn techniques such as building a flavorful broth, using saffron and making an emulsified sauce.
How to Celebrate National Bouillabaisse Day
- Make a home version: use firm white fish, shellfish, tomatoes, fennel and saffron.
- Make rouille: blend garlic, saffron, olive oil and breadcrumbs or egg yolk.
- Serve it traditionally: broth first with toast, then the fish.
- Visit a French restaurant: look for bouillabaisse on the menu.
- Choose sustainable seafood: ask your fishmonger for local options.
Celebrating at Work, School and Home
At work, a French-themed lunch with a seafood stew or soup can be a cozy winter treat; offer an option for people who don't eat fish. In classrooms, students can learn about Marseille and the Mediterranean, map where tomatoes and saffron come from, or compare fish stews from different countries, such as cioppino and moqueca. At home, families can make a simplified bouillabaisse with frozen seafood, letting children toast the bread. Cook seafood thoroughly and check for shellfish allergies.
Fun Facts About National Bouillabaisse Day
- Bouillabaisse comes from Marseille, France.
- The name comes from Provençal words for 'boil' and 'lower'.
- Marseille restaurateurs wrote a Bouillabaisse Charter in 1980.
National Bouillabaisse Day FAQs
When is National Bouillabaisse Day?
National Bouillabaisse Day is celebrated on December 14 each year.
What is bouillabaisse?
Bouillabaisse is a traditional fish stew from Marseille, France, flavored with saffron, garlic and herbs.
What fish goes in bouillabaisse?
Traditionally scorpionfish, sea robin and conger eel; home cooks often use cod, halibut and shellfish.
What is rouille?
Rouille is a garlicky, saffron-flavored sauce spread on toasted bread and served with bouillabaisse.
How is bouillabaisse served?
Traditionally the broth is served first with toast and rouille, followed by the fish.
What's the difference between bouillabaisse and cioppino?
Cioppino is a San Francisco tomato-based fish stew; bouillabaisse is a Provençal stew flavored with saffron.