# Bouillabaisse

Page: https://stenobird.com/podcast/sauced-7639132/bouillabaisse
Text version: https://stenobird.com/podcast/sauced-7639132/bouillabaisse.md
Podcast: [Sauced](https://stenobird.com/podcast/sauced-7639132)
Published: 2026-03-05T09:00:00+00:00
Episode link: https://www.saucedpodcast.com/episodes/bouillabaisse
Audio file: https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/adbf12b2-cc89-401a-9d5b-1743f8a9943d.mp3
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JSON: https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/bouillabaisse
Duration seconds: 5517

## Resource

Bouillabaisse might be the most argued-over dish in the French canon — and in 1980, a group of Marseille restaurateurs signed an actual charter to settle the debate. This week, we dig into the fisherman's stew that became a prince's feast: the origins on the rocky Calanques, the science behind that creamy golden broth (with no cream involved), and why your fishmonger matters more than any recipe. We break down the fish categories you need, why oily fish is a dealbreaker, the role of pastis and saffron (including the three compounds that activate when you bloom it), and two approaches to rouille — the garlic-saffron sauce that ties the whole dish together. The cocktail: The Mauresque — pastis, orgeat, and cold water. Simple, quenching, and straight from the south of France. For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/ Follow us on Instagram: @sauced.pod Thanks to all of this week’s partners: G4 Tequila : https://pkgdgroup.com/g4-tequila/ Underberg : https://underbergamerica.com/

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## Transcript

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