Sometimes referred to as Seafood Stew, Bouillabaisse is a classic French dish from southern France, requiring many varieties of fish. The name bouillabaisse refers to the preparation method. Specifically, the ingredients are not added all at once. The broth is first boiled, then the various types of fish are added one by one, and each time the broth comes to a boil, the heat is lowered. Yes, it requires a time commitment, but it is so worth it!