A fragrant stew from Marseilles, France, bouillabaisse combines a bounty of fish and seafood in a broth of tomato, garlic, onion and saffron. In France, it may contain as many as a dozen types of seafood, including eel, spiny lobster and whiting. The soup is ladled over toasted slices of French bread that may be spread with a fiery-hot red chili paste called rouille.