What French fish stew originates from the port city of Marseille?

Bouillabaisse is the Provençal fish stew that originated in the port city of Marseille.

Traditional versions use several kinds of Mediterranean fish, especially bony local species such as red rascasse, along with ingredients including tomatoes, onions, garlic, olive oil, fennel, herbs, and saffron. Potatoes are also commonly cooked with the broth, while shellfish may appear in regional or restaurant versions.

The dish began as a practical meal among Marseille fishermen, who used bony rockfish that were difficult to sell. Its name is derived from Provençal words meaning “to boil” and “to reduce heat,” describing the process of bringing the broth to a boil and then simmering it.

Marseille-style service traditionally presents the broth first, often with garlic bread and rouille, a spicy saffron-and-garlic sauce; the fish and potatoes may follow on a separate platter. In 1980, Marseille restaurateurs created a Bouillabaisse Charter to define ingredients and preparation for an authentic local version. Ratatouille is a vegetable dish, cassoulet is a bean-and-meat casserole, and pot-au-feu is a boiled beef dish.