Bouillabaisse

Provençal fish soup born in Marseille, originally a fishermen's dish using unsold rockfish. It combines scorpionfish, conger, gurnard and other local species simmered with tomato, fennel, saffron and orange peel. Served in two stages, the broth with croutons and rouille followed by the fish, it follows a strict Marseille charter and appears on the menus of French Riviera palace hotels.