"The best seafood to include in an ultra-rich bouillabaisse is a medley of seafood, starting with 'a collection of rockfish.' Traditional bouillabaisse, from my experience in Marseille where it's from, is made from a combination of rockfish that are easily sourced in that region."
"Generally, it will be a mix of available rockfish, as it's easily accessible for soup. To further enhance your classic bouillabaisse, making it ultra-rich, the chef recommends adding even more seafood."
"Small monkfish are very, very often used in bouillabaisse, as they are a firm-fleshed fish that add a lot of texture, and collagen to the soup alongside the eels."
An ultra-rich bouillabaisse should start with a medley of seafood, primarily rockfish, which is abundant and affordable. Rockfish is typically under eight dollars a pound in the U.S. and is a traditional choice from Marseille. To enhance the dish, adding eels for collagen, along with higher-value fish like red mullet, John Dory, and dorade, is recommended. Monkfish serves as a great alternative base, providing firm texture and collagen, especially when rockfish is out of season.
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