Bouillabaisse is a traditional Provençal fish stew, believed to come from the French city of Marseille. Bouillabaisse usually consists of a few varieties of fish, shellfish and other seafood’s including prawns, scampi, mussels or clams. The seafood is cooked in a rich broth with traditional Provençal herbs and spices, then served with crusty bread and rouille (a mayonnaise made from olive oil, garlic and saffron)
In modern cooking the term Bouillabaisse often refers to a rich sauce made from fish bones or roasted heads and wings. The rich sauce is then passed through a fine sieve to leave a velvety smooth seafood Bouillabaisse veloute.