Bouillabaisse — the fish stew of Marseille — requires a specific set of Mediterranean fish, a specific saffron-and-fennel broth, and a specific service: the broth served first with rouille on toasted bread; the fish served separately. The rouille (saffron-flavoured aioli thickened with bread and spread on croutons that float in the broth) is not optional — it is the technical completion of the dish.
- **The traditional fish:** Scorpionfish (rascasse), John Dory, sea bass, monkfish, red mullet — each contributing different proteins and fats to the broth. [VERIFY] Robuchon's fish specification. - **The broth:** Olive oil, garlic, onion, leek, tomato, saffron, fennel (fresh and seed), orange peel, pastis — the aromatic complexity of the broth is the dish. - **The high boil:** Bouillabaisse (bouillir — to boil, abaisser — to reduce) is specifically boiled, not simmered — the vigorous boil emulsifies the olive oil into the broth, producing the characteristic opaque golden liquid. - **The rouille:** Garlic, saffron, bread (moistened), olive oil, egg yolk — the Provençal aioli specific to bouillabaisse. Applied in a thick smear on toasted bread floated in the broth.
The Complete Robuchon