Bouillabaisse served at restaurant 'Le Calypso', Marseille, France, 25 August 2012. Bouillabaisse is a traditional Provençal fish stew originating from Marseille. Traditionally, the broth is served separately from the fish and vegetables. The dish is served with aioli (two sauce bowls, top left) which is spread onto grilled bread and dipped in the broth. The brown aioli (right) is called 'rouille' and has saffron and cayenne pepper added.