What is the name of the classic French fish stew from Provence?

The classic French fish stew from Provence is bouillabaisse.

Bouillabaisse originated in the port city of Marseille and was traditionally made by fishermen from bony rockfish that were difficult to sell. A Provençal broth typically includes olive oil, garlic, onions, tomatoes, fennel, saffron, and herbs, along with several kinds of Mediterranean fish. Potatoes and shellfish may also be included.

In the traditional Marseille presentation, the broth is served first with bread and rouille, a garlicky saffron-colored sauce. The fish and potatoes may then arrive separately on a platter. Recipes vary, but classic versions often feature rascasse, sea robin, and European conger.

The name is generally explained as a combination of Provençal verbs meaning “to boil” and “to reduce heat.” Bouillabaisse is distinct from bourride, another Provençal fish preparation, and from cioppino, the Italian-American seafood stew associated with San Francisco.