Ingredients
Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a little milk with the flour to form a soupy paste and set aside. Add the remaining ingredients and bring to a boil. Add the flour mixture, stirring constantly. Simmer for 15 to 20 minutes.
Bouillabaisse
The correct spelling for the fish stew originating in Marseille is bouillabaisse.
Bouillabaisse, a fish stew originating from the South of France, is often wrongly pronounced as "bwee - a - bays", when in fact it should be "bwee - a - bess".
Brodetto is a fish soup or stew similar to bouillabaisse. Officially it should contain various shellfish and a minimum of one white fish.
Bouillabaisse is a traditional Provencal fish stew made with a fish stock containing various kinds of cooked fish and shellfish and vegetables, flavoured with garlic, fennel, basil, bay leaf and saffron. A traditional bouillabaisse, is made with scorpionfish, conger eel and sea robin but it may include bream, turbot and monkfish. Mussels, crab, sea urchins, langoustine and octopus may be added along with onions, leeks tomatoes, celery and potatoes.
You are eating a type of fish stew made with different kinds of fish like cod and halibut, shellfish like clams and oysters, and different types of vegetables with beef broth.
The French equivalent of 'stew' is pot au feu - though they are not quite the same. In the french hinterland of New Orleans they also have gumbo - again not quite the same, but similar.
I would assume that you are talking about bouillabaisse, a french soup which is more like a seaford stew.
the fish stew is called matelote
Fish stew.
never
Stew. French fish stew.