The famous fish stew made in Provence, France. It is made from a combination of different fish and shell fish which include: rouget, rascasse, monkfish, saint-pierre, conger eel, and mussels. It is flavored with tomato, fennel, saffron, garlic and orange peel. Bouillabaisse is served with croutons (toasted slices of baguette) and rouille.