Bouillabaisse is a traditional fish stew originating from the port city of Marseille, in France. It typically includes a variety of fish and shellfish, such as red mullet, octopus, and mussels, simmered in a flavorful broth made with tomatoes, saffron, and herbs. The dish is often served with a side of rouille, a garlic mayonnaise, and crusty bread. Originally, bouillabaisse was a humble meal for fishermen, using the catch that was not sold at the market. Over time, it has evolved into a celebrated dish, enjoyed in restaurants and homes alike, showcasing the rich culinary heritage of the Mediterranean.