9Bouillabaisse
This traditional Provençal fish stew from Marseille combines several types of seafood, such as fish, mussels, and crab, cooked in a broth flavored with garlic, tomatoes, fennel, saffron, and herbs. Originally a fisherman’s meal, Bouillabaisse has become a refined dish that is served with rouille, a garlic mayonnaise spread on crusty bread.
Best Paired With: A crisp rosé from Provence to complement the seafood flavors.
