A fish stew for 65 euros? Why French bouillabaisse is worth it!

This famous dish from Southern France is a real special treat: bouillabaisse. Would you like to try it ? Beware: It's not cheap. Here's why: Authentic bouillabaisse requires a variety of fresh, local Mediterranean fish, like scorpion fish, red mullet, and conger eel. Not only are these catches quite costly, they also need to be very fresh. Spices like saffron are essential, but also contribute to the high price tag. Preparing bouillabaisse is labor-intensive and time-consuming, and the cost can vary depending on the restaurant's location and reputation. A bouillabaisse is a complete meal. Would you spend 65 euros to eat it?

CHAPTERS
00:00 Intro
00:20 At the Chez Fonfon restaurant with the chef
00:50 The chef meets a fisherman at the harbour of Marseille
01:10 What kinds of fish are used for an authentic bouillabaisse?
01:33 Other ingredients for bouillabaisse
01:56 Are there alternatives to the original recipe?
02:14 Challenges to preparing an authentic bouillabaisse
02:45 The bouillabaisse is served
03:03 How does it taste?
03:25 Why is it so expensive?
03:46 Why do people love it?

CREDITS
Report: Helene Schotte, Meggin Leigh
Camera: Adrien Tabardon
Edit: Wolfram Duntze
Supervising editors: Ruben Kalus, Jana Oertel

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