Bouillabaisse is a traditional Provençal fish STEW originating from the port city of Marseille, France. It is made with a variety of different types of fish and shellfish, as well as vegetables, herbs, and spices. The term 'BOUILLABAISSE' comes from the French words 'BOUILLON' (broth) and 'baisser' (to lower), referring to the fact that the STEW is cooked over low heat. The STEW is usually served with a side of aïoli, a garlic-flavored mayonnaise. The crossword solution for this term is 'STEW, ' which is an appropriate description for this dish.