Bouillabaisse is fish soup like no other. Pair it with the right wine.
Bouillabaisse originated in the French port city of Marseille. It is made with a wide variety of fish, seafood, and vegetables, and spices. Purists insist that this marvellous fish stew include scorpionfish (racasse in French). Each chef has his or her special recipe and frankly, a bouillabaisse depends on the catch of the day. It is traditionally accompanied by rouille made from egg yolk, garlic, olive oil, and saffron. Can you make a true bouillabaisse at home? Many would say only if you live in or near Marseille. Now if you want to cook it right don't add all the ingredients at once. First boil (bouillir) the broth then add the different kinds of fish one by one. Each time the broth comes to a boil, the heat is lowered (abaisser).
In addition to the wines mentioned in our food pairing table you might consider a Muscadet de Sevres et Maine or a fine wine from Provence.