Served at
MatbarenA former French-inspired bistro in Stavanger, Norway, part of the Renaa culinary group, known for its relaxed ambiance and focus on local produce.
Bouillabaisse
A classic Provençal fish stew, traditionally made with a variety of bony fish, shellfish, and vegetables, simmered in a flavorful broth seasoned with herbs and saffron.
Bouillabaisse is a traditional fish stew that originated in the port city of Marseille. Its name comes from the Provençal verbs "bouillir" (to boil) and "baisser" (to lower).
- Origin
- Provence
Taste profileFrenchSavoryUmamiHearty
Where can you eat Bouillabaisse?
Bouillabaisse is served at Matbaren in Stavanger. In the kitchen: Sven Erik Renaa. Similar dishes on Hungru: Fish Stew at Rolfs Kök, Claudine ‘Bouillabaisse’ at Claudine and Bouillabaisse at Seahorse.
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Created by
Sven Erik RenaaA renowned Norwegian chef, associated with Matbaren and the three-Michelin-starred restaurant RE-NAA.
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