A French bouillabaisse is a type of fish soup that originated from the French port city of Marseille. Authentic recipes will use a bony type of rockfish to cook this soup, out of three different types in this soup. Other common types of fish will include bream, monkfish, mullet and hake. The soup also includes shellfish and other seafood, depending on local availability. What the word ‘bouillabaisse’ suggests, is that the broth is cooked first, and then the other ingredients one by one (and not all together) which results in a thickly flavoured broth rich in the taste of the ocean and its stock.
