Bouillabaisse

It is critical to find a local eatery selling authentic bouillabaisse while visiting Monaco. This delicious fish stew hails from the southern French area. Bouillabaisse is traditionally cooked with a variety of boiled vegetables and at least three different kinds of fish, all of which are found along the French Mediterranean coast.

The fact that the fish is slowly added and then removed from the broth before being placed separately beside the delectable stew is what makes it special. Some restaurants in Monaco serve this dish with additional seafood, such as shrimp or crab, which further adds to the mouthwatering aroma and flavor of the soup.

• What is it: A well-known fish dish with origins in Marseille, France's second-largest city. Sea robin, European conger, and red rascasse are the three fish kinds used in classic bouillabaisse. It stands out from the crowd thanks to the aromatic spices and herbs used in its preparations. The fish is cooked with additional ingredients in a rouille sauce that has been thickened and seasoned (made using breadcrumbs, olive oil, cayenne pepper, garlic, and saffron). However, in its homeland, the broth made from celery, potato, leeks, tomato, and onions is served in a soup plate with bread slices and rouille sauce, with the fish served separately on a huge platter. All of the ingredients are served together in a large soup plate once they've been set on the table.

• What does it taste like: Thick and flavorful, while the addition of spices gives it an aromatic feel.