A traditional Provençal fish stew originating from the port city of Marseille, made with various kinds of cooked fish and shellfish and vegetables, flavored with herbs and spices such as saffron.
From Provençal 'bolhabaissa,' literally meaning 'boil and lower,' describing the cooking technique of bringing the soup to a vigorous boil then reducing the heat. The dish evolved from ancient Greek fish soup brought to Marseille by Phocaean colonists around 600 BC.
Try Another Word