Bouillabaisse is a traditional Provençal fish soup originating in the port city of Marseille. It was originally a dish made by Marseille fishers, 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, sea robin, and European conger. It can also include gilt-head bream, turbot, monkfish, mullet, or European hake. It usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab, or octopus. The distinctive flavors of a bouillabaisse broth include saffron, orange zest, and fennel. The name bouillabaisse comes from the method of preparation—the ingredients are not added all at once. The broth is first boiled, then the different kinds of fish are added one by one, and each time the broth comes to a boil, the heat is lowered. Rouille, a paste of garlic, red pepper, bread crumbs, and fish stock, is added at the table as a condiment to heighten the flavor. Generally, similar dishes are found in Greece, Italy, Portugal, Spain, and all the countries bordering the Mediterranean Sea. What makes a bouillabaisse different from these other dishes are the local Provençal herbs and spices, the particular selection of bony Mediterranean coastal fish, and the method of preparation.