Hailing from the coastal city of Marseille, bouillabaisse is a fragrant seafood soup. Originally made using bony rockfish by Marseille fishermen, iterations of the dish now see turbot, hake, mussels, octopus, and so on. What sets this apart from other seafood soups is the inclusion of Mediterranean spices, infusing the dish with saffron, garlic, and cayenne pepper.
It is most traditionally served with rouille, a spiced sauce spread on slices of toast.
Dining and Cooking