Bouillabaisse

Bouillabaisse is a traditional Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs bouillir ('to boil') and baisser ('to reduce heat', i.e. 'simmer'). Bouillabaisse was originally a dish made by Marseille fishermen, using bony rockfish, which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse (Scorpaena scrofa); sea robin; and European conger. It can also include gilt-head bream, turbot, monkfish, mullet, or European hake. It usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crabs, or octopus.

Description: Wikipedia — Bouillabaisse, CC BY-SA 4.0