Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille, France. The ingredients for a traditional bouillabaisse can vary, but it typically includes: Fish and Seafood: A variety of Mediterranean fish such as rascasse (rockfish), gurnard, monkfish, and conger. Shellfish like mussels, crabs, and sometimes octopus or squid can also be included. Broth: The broth is made from fish bones and heads, simmered with vegetables like leeks, onions, tomatoes, celery, and potatoes. Saffron, orange zest, and a bouquet garni (a bundle of herbs) add distinctive flavors. Seasonings: Olive oil, garlic, fennel, thyme, bay leaves, and sometimes pastis (an anise-flavored spirit).

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