Name this classic Provencal fish stew from Marseille, France, initially invented by fishermen who were unable to sell their bony rockfish to marketplaces.

Bouillabaisse usually contains at least three types of fish: red rascasse, sea robin, and European conger. It can also contain shellfish and other seafood, including sea urchins, mussels, and octopus. The soup is usually served with rouille, olive oil, and cayenne pepper over toasted bread pieces.

Asked by Vasilii Kulev · Last updated 4 years ago · 74.4K views · SOURCE