Bouillabaisse is a traditional fish and seafood stew from Marseille, originally made by Provençal fishermen using a variety of local catch, such as rockfish, monkfish, mussels, and crab, simmered in a fragrant broth of tomatoes, garlic, fennel, leeks, orange zest, and saffron. What makes Bouillabaisse distinct is not just the diversity of seafood, but the inclusion of rouille, a garlicky, saffron-infused mayonnaise spread on toasted baguette slices served alongside or in the broth. Once considered a humble dish, it is now a celebrated symbol of Mediterranean French cuisine, served in both homes and fine coastal restaurants.

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