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How to make bouillabaisse, a French fishermen’s feast
The recipe preserves traditional two-course service and fisherman origins while using West Coast fish and local fennel, with steps to make the fish stock a day ahead.
- On Nov. 21, 2025, Georgeanne Brennan prepared a West Coast Bouillabaisse at her home in Winters, adapting the traditional Marseilles recipe with local fish and shellfish.
- The stew's origins trace to Marseille fishermen who cooked unsold catch with wild fennel and seawater kettles, and Brennan learned the method from a fourth-generation Marseillaise.
- The recipe calls for pureeing the soupe de poisson twice through a food mill, yielding 10 to 12 cups.
- Traditionally, the dish is served with soupe de poisson first alongside grilled toasts and rouille, followed by poached fish and shellfish with boiled potatoes; Brennan recommends making the fumet a day or two ahead and refrigerating the rouille.
- Wild fennel is currently flowering in Northern California, and local restaurant options include Left Bank Bistro Brasserie, La Fontaine, Épernay Bistro, plus Chez Madie les Galinettes at Valley of Gastronomy.
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How to make bouillabaisse, a French fishermen’s feast
Bouillabaisse is the iconic fish stew of Marseilles, France’s legendary port city and home to fishermen for centuries. The origins of the stew are humble: It’s thought to have first been made by fishermen with the unsold leftovers from the day’s catch, seasoned with wild herbs, cooked in kettles of sea water over wood fires. Over time, the stew evolved to an unctuous base made of rockfish, herbs, potatoes and tomatoes combined with fish stock, g…
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