Bouillabaisse

Like all fish stews, the greater the variety of fish used in ‘bouillabaisse’, the better. In theory, only Mediterranean fish should appear, but any combination of white and rich-fleshed fish can be substituted: possible white fish include scorpion fish, monkfish, John Dory, red mullet, whiting, bass, red snapper, perch, haddock, porgy and flounder, while among the rich fish are conger eel, Moray eel, mackerel, eel or striped bass. Strictly speaking, luxury shellfish like lobster and crab do