Bouillabaisse is a stew that originated in the city of Marseille in Provençal in France. The name comes from the Occitan (a Romantic language) bolhabaissa which is constructed from the verbs boil and simmer.
The stew is traditionally a fish stew, Marseille being a port town, that used rockfish as a base, these being fish that the fishermen were unable to sell on. The three traditional fish were red rascasse, sea robin and European conger, but other can also be used. Shellfish of various types, such as crab, are also commonly added. various vegetables were also included such as potatoes, onions, tomatoes and leeks.
Recipes for traditional Marseilles bouillabaisse do vary, with many different versions exiting in the city, both commercial and private. Naturally, people dispute as to whose recipe is the most authentic.
Interestingly, the various components of a bouillabaisse are traditionally served separately, with the broth being served first, and then the fish, unlike in other fish stews, such as gumbo, where all the ingredients are served in the same bowl.
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