This beautiful section of Mediterranean coast, which runs all the way from the Gulf of Lyon and the Côte d’Azur to the Italian Riviera, revels in a wealth of wonderful seafood.
One of the signature dishes of this coastal region is “Bouillabaisse,” a soup created by fishermen in the old port district of Marseille as a way of using up all the fish that had not been sold. Once considered a dish for the poor, it has over the years become a prized delicacy. At least four different types of fish are added to a boiling fish stock containing garlic, fennel, tomatoes, saffron and olive oil. These may include scorpion fish, gurnard, John Dory, monkfish and conger eel.