Bouillabaisse

  popular Mediterranean fish soup, most closely identified with Marseille, ideally prepared with the freshest local fish, preferably rockfish. Traditionally might include dozens of different fish, but today generally includes the specifically local rascasse (scorpion fish), Saint-Pierre (John Dory), fiéla (conger eel), galinette (gurnard or grondin), vive (weever), and baudroie (monkfish) cooked in a broth of water, olive oil, onions, garlic, tomatoes, parsley, and saffron. The fish is served separately from the broth, which is poured over garlic-rubbed toast, and seasoned with rouille which is stirred into the broth. Varied additions include boiled potatoes, orange peel, fennel, and shellfish. Expensive shellfish are often added in restaurant versions, but this practice is considered inauthentic.