Bouillabaisse, a traditional French fish stew made with rascasse (scorpionfish in English) originating from Marseille. Served with rouille and French bread, the stew is heavy enough to recognizably hit the entire palette and light enough to lead you into your next course. If you were wondering, my rouille is hiding behind the bowl - not yet in the stew. Poor food photography, Alli. Way to go.