Bouillabaisse is stew of mixed seafood from the Provence region of France. It will typically include fish, lobster, crab, mussels, and calamari in a broth of tomato, saffron, fennel, and white wine. At service, it is seasoned with rouille and accompanied by croutons or toasted bread.
Name origins
From French bouillabaisse (19th c.), from Provençal bouiabaisso or boulh-abaisso, from verbs corresponding to "boil" and "abase," in the older sense of "make lower."