bouillabaisse marseillaise

Bouillabaisse marseillaise is a fish preparation associated with Marseille. Several kinds of fish cook in a broth flavored with ingredients such as garlic, onion, fennel, tomato and saffron. Fish can include scorpionfish, monkfish, conger eel and John Dory, with the selection depending on the catch. Potatoes also form part of the preparation.^[1]

The fish and broth are often brought to the table in separate dishes, then combined in a deep plate or eaten separately. Rouille or aïoli accompanies the meal, sometimes with garlic-rubbed croutons. The dish is associated with fishermen who set aside some of their catch for their families.^[1]