Which French port city is the traditional home of bouillabaisse?

Marseille is the traditional home of bouillabaisse.

Bouillabaisse is a Provençal fish stew associated with Marseille on France’s Mediterranean coast. It began as a practical dish made by local fishermen from bony or less commercially valuable fish that could not easily be sold.

The name is linked to the cooking method: the broth is brought to a boil, then the heat is lowered as the fish is added. Traditional versions can include several Mediterranean fish, saffron, tomatoes, garlic, olive oil and herbs.

Bouillabaisse is often served in stages, with broth and toasted bread accompanied by rouille, a garlicky sauce. Restaurant versions may use expensive fish and follow formal local standards, so the modern dish can differ greatly from its humble fishing origins.