The French fish stew from Marseille that traditionally includes rockfish, saffron, and rouille sauce is bouillabaisse.
Bouillabaisse began as a Provençal fisherman’s dish made from bony rockfish and other unsold catch. In Marseille, the broth and fish are traditionally served separately or in stages, with bread and rouille, a garlic-and-chili sauce often thickened with bread or potato. Saffron is commonly used in the broth, though recipes vary.
The name is often explained through Provençal cooking instructions meaning to boil and then lower the heat. Traditional versions depend on local Mediterranean fish, and modern restaurant interpretations may use more expensive species than historical recipes.
Bouillabaisse is not simply any French seafood soup. Marseille’s version has a strong regional identity and a recognized set of customary fish. It is also distinct from brandade de morue, a creamy preparation based on salt cod and olive oil.