A rich fish stew from southern France This was once a poor man's meal made of any fish available Modern versions include lobster and shrimp The broth is flavored with garlic, orange peel, fennel, and saffron Olive oil is added to the stew and rapidly boiled to blend it into the broth The stew may be served with croutons and rouille, a variation of aioli
highly seasoned Mediterranean soup or stew made of several kinds of fish and shellfish with tomatoes and onions or leeks and seasoned with saffron and garlic and herbs