National Bouillabaisse Day

Celebrate National Bouillabaisse Day with Good Thyme Gal — A Hearty, Seafood-Steeped Tradition 🥖🦐

Every December 14th, food lovers honor National Bouillabaisse Day, a delicious tribute to the storied seafood stew that first soothed the fishermen of Marseille. At Good Thyme Gal, we adore recipes that carry history, use seasonal ingredients, and invite everyone to the table, and bouillabaisse checks all those boxes. It’s a dish built from community, creativity, and the clever use of what’s on hand: the very values we celebrate here.

Why National Bouillabaisse Day Matters

Bouillabaisse is more than a soup, it’s a culinary story. Originally a humble fisherman’s stew, it was made to use small, less marketable fish together with tomatoes, garlic, saffron, and olive oil. Over time it evolved into a signature dish of Provence, celebrated for its rich broth and convivial presentation.

Here’s why this day is beneficial and meaningful:

• Cultural heritage: Bouillabaisse connects us to Mediterranean foodways and the regional traditions of Provence. Celebrating it honors cooks and coastal communities who shaped the recipe over generations.

• Sustainability & equity: The dish’s origin, using smaller or less sought-after fish, reminds us to reduce waste and celebrate affordable seafood options. Choosing local, responsibly sourced seafood supports fishermen and keeps kitchens equitable.

• Community & comfort: Bouillabaisse is a shared meal, meant to be ladled into bowls and eaten with crusty bread and a garlicky rouille. It brings people together, perfect for winter gatherings.

• Culinary creativity: There’s no single “right” bouillabaisse. Variations welcome substitutions, budget-friendly swaps, and plant-forward tweaks, which aligns with Good Thyme Gal’s inclusive cooking philosophy.

Good Thyme Gal’s Equitable Weeknight Bouillabaisse

A budget-friendly, flexible version that keeps the spirit of Marseille while being kind to your wallet and pantry.

Serves: 4 | Prep & Cook: ~40 minutes

Ingredients

• 2 tbsp olive oil

• 1 medium onion, thinly sliced

• 2 cloves garlic, minced

• 1 large fennel bulb (or 2 small fennel stalks), sliced (sub: 1 bell pepper + celery)

• 1 can (14 oz) crushed tomatoes

• 4 cups fish or vegetable stock (low-sodium)

• 1/2 cup dry white wine (optional — sub extra stock)

• 1 tsp smoked paprika

• Pinch of saffron threads (or 1/2 tsp turmeric as an affordable swap)

• 1 bay leaf

• Salt and freshly ground black pepper, to taste

• 1 lb firm white fish fillets, cut into chunks (cod, pollock, haddock — or use canned salmon for budget)

• 1/2 lb mussels or clams, cleaned (optional; swap with extra firm tofu for a vegetarian option)

• 1/2 lb peeled shrimp (optional)

• Juice of 1 lemon

• Chopped parsley for garnish

• Crusty bread or boiled potatoes, for serving

Affordable / Equitable notes:

• Use seasonal produce and canned tomatoes to lower cost.

• Substitute pricier fish with a mix of inexpensive fillets and canned fish stirred in at the end.

• Mussels and clams are often one of the most budget-friendly coastal proteins and are generally sustainable when locally farmed.

Instructions

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add onion, fennel (or bell pepper/celery), and a pinch of salt. Cook until softened, about 6–8 minutes. Add garlic and cook 1 minute more.

2. Build the broth: Stir in crushed tomatoes, stock, wine (if using), smoked paprika, saffron (or turmeric), and bay leaf. Bring to a gentle simmer and cook 10–12 minutes to marry flavors.

3. Add firm ingredients: Taste and season the broth. Add chunks of firm white fish and cook gently for 4–6 minutes. If using mussels/clams, add them now and cover until they open (discard any unopened shells). Add shrimp in the last 2–3 minutes if using.

4. Finish & serve: Stir in lemon juice and chopped parsley. Ladle into bowls over bread or boiled potatoes. Serve with extra bread and, if you like, a garlicky rouille or plain aioli on the side.

Why This Fits Good Thyme Gal

Bouillabaisse celebrates resourcefulness, seasonal cooking, and meals that feed many without costing a fortune. That’s Good Thyme Gal: recipes that are welcoming, affordable, and full of flavor, designed so home cooks of any skill level can make something nourishing and celebratory.

On National Bouillabaisse Day, make a pot, invite friends or family, and enjoy a dish shaped by history and shared around the table. It’s a delicious way to practice good thrift, taste great layers of flavor, and savor time spent together.