Marseilles

Bouillabaisse began as poor fisherman’s grub - a catch-all of anything too little, too spiny, or too ugly to sell. It was boiled up in water & olive oil & eaten with fingers, bread & gusto. This maritime stew, with the characteristic Marseilles additions of garlic, fennel, tomatoes & the hot pepper sauce called rouille, came to be known as Bouillabaisse, or in Provençal Boui - abaisso because, when the pot boils (boui), you turn down (abaisso) the fire. In other words, the broth must boil fast, to bind the olive oil & water, but not for so long that the fish overcooks.