Staub Bouillabaisse Pot

Bouillabaisse is a traditional French stew, originating atthe hands of fishermen in the port city of Marseille as a way to make use of bonyrockfish. Bouillabaisse usually combines at least three kinds of fish, avariety of sea food – including sea urchins, mussels, velvet and spider crab oroctopus, with vegetables such as onions, tomatoes, celery and potatoes to makea rich broth seasoned with a selection of Provençal herbs and served with arouille on grilled bread slices.