Bouillabaisse is a traditional Provençal fish stew which originated in the French port of Marseille. The name comes from the method of the preparation, the broth being boiled first ‘Bolh’ and the different ingredients then added one by one, with the heat being lowered each time the broth comes to the boil ‘Abaissa’. Sterling silver tureens deigned specifically for bouillabaisse are rare, and are usually adorned with shellfish or fish detailing to tell them apart from other tureens being used at the table.