Bouillabaisse

A fish soup from the French Mediterranean consisting of a broth made from several different fish (rockfish, dory, conger eel, monkfish and gurnard are traditional), garlic, tomatoes, olive oil, onions, parsley and saffron. The meat of the fish and the broth are served in separate courses, the broth with toast and rouille as a condiment. See also bourride, rouille.