  bouillabaisse (;  ) is a traditional provenÃ§al fish stew originating from the port city of marseille. the french and english form bouillabaisse comes from the provenÃ§al occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer). bouillabaisse originally was a stew made by marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. there are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse (scorpaena scrofa); sea robin (fr: grondin); and european conger (fr: congre). it can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte or baudroie); mullet; or european hake (fr: merlan). it usually also includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); velvet crabs (fr: Ã©trilles); spider crab (fr: araignÃ©es de mer) or octopus. more expensive versions may add langoustine (european lobster), though this was not part of the traditional dish made by marseille fishermen. vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. the broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread. what makes a bouillabaisse different from other fish soups is the selection of provenÃ§al herbs and spices in the broth; the use of bony local mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. in marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at right); or, more simply, as julia child suggests, the fish and broth are brought to the table separately and served together in large soup plates. "serve the bouillon very hot with the rouille in soup plates with thick slices of country bread rubbed with garlic. then serve the fish and the potatoes (jean-louis andrÃ©, cuisines des pa
Cuisine_of_Provence Fish_dishes French_soups Occitan_cuisine Stews