A Shared Mediterranean Legacy in a Bowl
The Greeks, the Phoenicians, Marseille—Bouillabaisse and Kakavia are all connected through a rich tapestry of history, trade, and culinary evolution.
This connection traces back to the Phoenicians, a seafaring civilization from the Eastern Mediterranean. Around 600 BCE, Phoenician traders—along with Greek settlers influenced by them—founded Massalia, now known as Marseille. As these traders expanded their maritime routes, they carried not only goods but also culinary traditions. Among them were fish-based stews that, over time, evolved into regional classics: bouillabaisse in France and kakavia in Greece.
Both stews are rustic and born from necessity. Kakavia, one of the oldest Greek fish soups, was traditionally prepared by fishermen using the day’s unsold catch. With ingredients like fresh fish, olive oil, onions, tomatoes, and herbs, it was a nourishing, no-waste meal that fed coastal communities for generations.
Bouillabaisse, the iconic seafood stew of Marseille, shares the same humble origins. Made with various fish, shellfish, saffron, and aromatic herbs, it reflects the same principles—simplicity, resourcefulness, and flavor.
These two dishes, though from different shores, tell a shared story of seafaring resilience and culinary ingenuity across the Mediterranean.
