Ancestor of gumbo, bouillabaisse is a fast-cooking French fish stew that was invented in Marseille and is a staple of provençal cooking.

Originally a fisherman's meal cooked up on the beach, dozens of fish varieties may end up in a so-called authentic bouillabaisse, but everyone agrees that it must contain rockfish. This aromatic soup also includes shellfish like muscles and crabs, plus aromatics and vegetables such as fennel, carrots and tomatoes, as well as olive oil, saffron and orange zest. Normally the ingredients are marinated for a few hours, then boiled quickly to cook the fish.

The fish and broth are eaten separately. Bouillabaisse broth is either poured over dried bread or served with garlic-rubbed, rouille-topped croutons.