bouillabaisse marseillaise

France · Europe

Short description: This seafood soup layers broth, bread, rouille, potatoes, and several kinds of fish instead of relying on one fillet.
Ingredients: Rockfish and mixed seafood simmered with tomatoes, leeks, onion, fennel, saffron, olive oil, potatoes, bread, and rouille.
Cultural note: The classic service often separates the broth, bread, rouille, and fish, turning a fisherman-style soup into a table ritual.
Common misconception: It is not just any seafood chowder; the fish selection, saffroned broth, rouille, and serving order matter.

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