Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseilles. Its name comes from the two French words bouiller (to boil), and abaisser (to reduce).

Origins for the simple fare date back to the time of the Phoenicians, when they founded the Provençal town Marseilles in Greek as 'kakavia.' Bouillabaisse also has an apocryphal mythological origin: it is the soup that Venus fed to Vulcan, to lull him to sleep, so that she could cavort with the god Mars.

In its modern incarnation, bouillabaisse is usually a simple fish stock containing different kinds of cooked fish and shellfish. This is complemented with a variety of herbs and spices such as garlic, chillies, bay leaves, fennel and saffron. Vegetables such as leeks, onions, tomatoes and celery are boiled together to produce a rich flavour. The exact proportions vary by cook and region.

Bouillabaisse is often only served when there are large groups of people, as it is time-consuming to prepare and its ingredients are expensive. The stew and the fish are usually served in separate bowls, with the stew poured over slices of French bread seasoned with a spicy garlic mayonnaise called rouille.