Bouillabaisse - Glossary Term

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A traditional Mediterranean fish stew made with a variety of fish and seafood, such as lobster, scallops, shrimp, clams and mussels, which are typically cooked in saffron flavored broth. Other ingredients may include onions, tomatoes, olive oil, white wine, and seasonings. At times, fennel may be added to complement the saffron. The stew can be served over slices of French bread or garnished with croutons. It is generally served with the spicy sauce, rouille.