French bouillabaisse

Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. It's a fragrant, saffron-infused broth typically featuring a mix of Mediterranean rockfish, shellfish like mussels or clams, and vegetables such as tomatoes, fennel, and onions. The dish is famously served in two parts: the broth and the fish, often accompanied by rouille (a garlic-saffron mayonnaise) and crusty bread.

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🍽️ Nutrition at a glance

This dish is a high-protein, moderate-fat meal, with the majority of its calories coming from the fish and a modest amount from olive oil used in the broth. It provides excellent lean protein, omega-3 fatty acids, and is a good source of vitamins like B12 and minerals such as selenium and phosphorus. A typical restaurant serving likely falls in the range of 300-500 calories, depending on the portion of fish and added fats.

Nutrition breakdown

Calories	220 kcal
Protein	25 g
Carbs	8 g
Fat	9 g
Fiber	1.5 g
Sugar	3 g
Sodium	850 mg
Vitamin B12	4.5 mcg
Selenium	38 mcg
Phosphorus	280 mg
Vitamin D	6 mcg
Niacin (B3)	5 mg
Potassium	420 mg
Magnesium	45 mg
Vitamin C	10 mg

Per 1.5 cups (360 g) · estimated, varies by recipe

💡 What's interesting

Culturally, bouillabaisse is a protected culinary tradition in Marseille, with a charter specifying the required fish and preparation methods. Nutritionally, it's a prime example of a Mediterranean diet staple, offering a nutrient-dense, heart-healthy profile centered on fresh seafood and aromatic vegetables.