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Bouillabaisse is one of the most famous and traditional soups originating from French cuisine. This delicious fish soup is known for its intense flavour and rich aromas. However, few people know the story of its creation. Read how Bouillabaisse, or bouillabaisse in Slovak, came to be and discover the original recipe for this delicious dish.

French cuisine is full of delicious specialities with an unmistakable taste and aroma. If you are looking for inspiration, French cuisine will never disappoint you. One of the favourite dishes to enjoy in France is the fish soup Bouillabaisse. Originating in Marseille, this dish, which has become famous all over the world, has a rich and interesting history. Like many other French specialities.

Bouillabaisse was created thanks to local fishermen

The first references to the iconic Bouillabaisse soup date back to the 17th century. Its origins are closely linked to the port city of Marseille in Provence. Fishermen used to spend days and nights on boats to bring big, tasty fish to customers.

Bouillabaisse should contain at least 6 species of fish.

When they returned to port, they were left with small fish in their fishing nets full of tiny bones that could not be sold. Toadfish, sea bass or cod. So the hungry fishermen threw all the fish into a large pot, in which they cooked them with potatoes, tomatoes and fennel for several hours. They then seasoned the almost finished broth with garlic. Bujabéza gradually made its way from poor fishing boats to renowned restaurants and is now famous all over the world.

Taste traditional Bouillabaisse in our restaurant.

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