"Bouillabaisse" (French pronunciation: ​[bu.ja.bɛːs]; Occitan: bolhabaissa,is a  Provençal fish stew originating in the port city of Marseille.  Bouillabaisse was originally a stew made by Marseille fishermen, using the 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.
 
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