December 14 – National Bouillabaisse Day

National Bouillabaisse Day celebrates the traditional French fish soup or stew that originated in Marseille, a major port city in Provence. This culinary and food-focused holiday is observed on December 14.

Bouillabaisse was originally prepared by fishermen who used bony sea fish that couldn’t be sold at markets or to restaurants. Traditional bouillabaisse contains at least three types of fish: red scorpionfish (red or golden rascasse), sea robin (gurnard), and European conger eel.

It may also include other fish and seafood such as shellfish, mussels, sea urchins, crabs, or octopus. The ingredients can vary depending on the availability of fish at the time. Bouillabaisse is also made with vegetables such as onions, celery, leeks, tomatoes, and potatoes, which are cooked together in the broth.

The stew or soup is traditionally served with Rouille, a French sauce similar to mayonnaise made with egg yolks, olive oil, garlic, saffron, cayenne pepper, and salt. The rouille is usually spread on toasted slices of bread and served alongside the dish.

Since preparing bouillabaisse at home can be challenging due to its variety of ingredients, we encourage you to celebrate National Bouillabaisse Day by visiting a Mediterranean restaurant and treating yourself to a delicious bowl of this iconic fish soup.