The Most Classic French Dishes of All Time

Originating in Marseille, this fish and seafood stew had humble beginnings as a base for hard-to-sell catches like bony rockfish. Onions, tomatoes, leeks, celery, and potatoes are simmered in a broth to complement an array of fish and seafood like mussels, sea urchins, and spider crabs. The broth is then mixed with rouille, a French mayonnaise made with olive oil, garlic, saffron, and cayenne pepper, and served with slices of grilled bread for the ultimate dipping experience.