 Bouillabaisse
If you love good food and adore the flavors of the sea, is no doubt try the Bouillabaisse, a traditional Provençal fish stew originating in the city of Marseille. The name is derived bouillabaisse Occitan bolhabaissa, a word composed of two verbs bolhir (boiling) and abaissar (simmer) and, precisely, it is a steamed fish soup that traditionally involves the use of at least three fish typically scorpion: red mullet, gurnard and gongo, though often they are also used mullet, turbot, burbot, bream and hake or even invertebrates such as sea urchins, mussels and crabs. For dinner or lunch most refined and luxurious, octopus and lobster are added to the main ingredients for an elegant table and a kitchen performance.
Along with the fish, also boiled vegetables such as leeks, onions, tomatoes, celery and potatoes that make the soup really tasty, the soup is traditionally served with grilled bread crostine on which is spread rouille, a sauce similar to mayonnaise, typical of Provence, made of olive oil, garlic, saffron and cayenne pepper. | 
Europe
France
Provence
