Bouillabaisse is a classic French fish stew that originated in the port city of Marseille. The dish is typically made with a variety of fish and shellfish such as red snapper, sea bass, mussels, and clams, which are simmered together with vegetables such as tomatoes, onions, and garlic. The broth is seasoned with herbs like thyme and bay leaves, and it is often finished with a drizzle of olive oil. Bouillabaisse is typically served with slices of fresh bread and a garlicky mayonnaise called rouille, which is spread on the bread and used to add flavor to the soup. The dish is a beloved part of French cuisine and is often enjoyed as a celebratory meal or during special occasions. Bouillabaisse has a long history, dating back to the 18th century, and it remains a staple of Provençal cuisine to this day.

Définition et signification de « bouillabaisse » en anglais

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