Bouillabaisse is a French fish soup that is a specialty of the region of Provence.
Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse (Scorpaena scrofa); sea robin (fr: grondin); and European conger (fr: congre). Other ingredients in the broth include a kilogram of potatoes, seven cloves of garlic, onions, ripe tomatoes, and a cup of olive oil. The broth is seasoned with a bouquet garni, fennel, eight pistils of saffron, salt and Cayenne pepper. This special Thai soup is based on an ancient recipe from the Central Plains region of Thailand, where rice, fish, and vegetables are the common local ingredients. It is a fiery-hot soup with both sour and sweet overtones that make for a lively combination, especially when paired with fish and/or seafood.  Bouillabaisse. Bouillabaisse is a French fish soup that is a specialty of the region of Provence. On the Mediterranean Ocean, it's no wonder that this fish soup features seafood, tomatoes, onions and garlic. The name of the soup comes from the French word 'to boil' (bouillir), and the finished product is served with bread, usually to large groups of people. While many soups are not main courses, bouillabaisse is a meal in and of itself. This is a list of notable soups. Soups have been made since ancient times. Around 1300, Huou, chef at the court of Kublai Khan, wrote a collection of recipes (mainly soups) and household advice entitled The Important Things to Know About Eating and Drinking. An ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era, and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. What makes a bouillabaisse different from other fish soups is the selection of Provencal provençal herbs and spices in the; broth the use of bony Local mediterranean; fish the way the fish are added one at a, time and brought to a; boil and the method of. serving Other ingredients in the broth include a kilogram of potatoes, seven cloves of garlic, onions, ripe tomatoes, and a cup of olive oil. The broth is seasoned with a bouquet garni, fennel, eight pistils of saffron, salt and Cayenne pepper. Traditional French foods range from delectable cheeses and desserts to hearty soups, stews, and fresh fish. The traditional foods in any given restaurant or home depend on the region of France. Look for the regional favorites while visiting France if you want to taste the best of the region. The name of the soup comes from the French word 'to boil' (bouillir), and the finished product is served with bread, usually to large groups of people. While many soups are not main courses, bouillabaisse is a meal in and of itself. Bouillabaisse, originating all the way from the city of Marseille of France, is usually a fish stock containing different kinds of cooked fish and shellfish which usually are complemented with garlic, orange peel, basil, bay leaf, fennel and saffron. From the town of Cullen in Moray, on the north-east coast of Scotland comes the soup that is often served as a starter at formal Scottish dinners. Always thick with smoked Finnan haddock, potatoes and onions as its ingredients. Vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread. Other ingredients in the broth include a kilogram of potatoes, seven cloves of garlic, onions, ripe tomatoes, and a cup of olive oil. The broth is seasoned with a bouquet garni, fennel, eight pistils of saffron, salt and Cayenne pepper. French garlic soup 'Soupe a l'ail' is a traditional soup recipe from the french region of Languedoc. Pumpkin Soup 'Soupe au Potiron' is a traditional recipe from the french region Auvergne. Green Bean Soup 'Soupe aux Haricots Verts' is a traditional recipe from Lorraine region of France. Chestnut Soup 'Soupe aux Chataignes' is still popular french soup from the Aquitaine area of France due to the abundance of sweet chestnuts which are still grown here. Bouillabaisse 'fish soup' is probably the most famous traditional recipe from Provence. Originating from Marseille, the more people it is made for, the more different types of fish are in it. Garbure is a thick meat, bean and vegetable soup. It is a Famous Traditional French Recipe from the South-West
https://en.wikipedia.org/wiki/Bouillabaisse http://thaifood.about.com/od/thaisnacks/tp/bestthaisoups.htm http://french.lovetoknow.com/Traditional_French_Foods https://en.wikipedia.org/wiki/List_of_soups https://en.wikipedia.org/wiki/Bouillabaisse http://french.lovetoknow.com/Traditional_French_Foods http://odyb.net/food-cooking/types-of-deliciously-famous-soups-of-the-world/ https://en.wikipedia.org/wiki/Bouillabaisse http://www.traditionalfrenchfood.com/french-soups.html
what is the name of the fish soup that is a specialty of this region