Bouillabaisse is a fish stew originating in the port city of Marseille. The name comes from bolhir, an Occitan verb meaning "to boil", and abaissar, which means "to lower". Bouillabaisse is the king of fish soup, as it takes two days to make as well as being very expensive. This would require filleting different types of fish at the table. The fish are boiled not in simple water but in a previously made fish broth that starts with fish bones. The broth is enhanced with leeks, tomatoes, garlic, fragrant olive oil, and herbs such as thyme, fennel, and saffron.  

National Bouillabaisse Day is celebrated on December 14th annually.

We have been unable thus far to find the creator of this national day, but we will be sure to keep you posted.