Chez Fonfon

Aix-en-Provence > Marseille

At Fonfon, bouillabaisse has been prepared for over seventy years, according to a family recipe handed down for four generations. This dish has long been associated with Marseilles fishermen, who used unsold fish to create a nourishing soup seasoned with herbs and spices. Bouillabaisse is considered a traditional Marseille dish, whose origins can often be traced back to the city's early history. Its name derives from the Provençal expression *bouiabaisso* or *bolhabaissa*, meaning "when it boils, we bring down the fish". The recipe may vary, but two principles established in 1880 by the Marseilles bouillabaisse charter remain widely recognized: the dish must not contain lobster, and the fish used - at least four species - must come from the Mediterranean. At Fonfon, fish is supplied daily by local fishing boats *pointu*. Depending on the fishery, bouillabaisse may include species such as scorpion fish, red mullet, galinette, conger eel, girelle and other rock fish. Fish such as Saint-Pierre may also be added, each carefully cooked to preserve its texture. The broth is prepared with garlic, saffron, celery, fennel, herbes de Provence, cayenne pepper and olive oil. The potatoes are served with rouille and croutons. The fish can be prepared at the table or served ready to eat