Bouillabaisse

Bouillabaisse is a traditional Provençal fish stew from the south of France, particularly Marseille. It combines a variety of fresh fish and shellfish cooked with aromatic herbs, garlic, onions, tomatoes, and saffron, which give it a distinctive yellow color. The dish is often served in two parts: first, the broth and smaller fish are strained and served as a flavorful soup, followed by the larger pieces of fish and seafood. Typically accompanied by crusty bread and a spicy broth called "rouille," bouillabaisse is celebrated for its rich, layered flavors and seaside origins.