A classic French seafood dish, bouillabaisse features a medley of fish and shellfish. But what type of fish would work best in this stew?

Bouillabaisse is a traditional French fish stew made from the freshly caught seafood of the day. If gurnard is not available, use a fresh meaty fish such as cod, snapper or monkfish. Look out for ...

“Bouillabaisse is a mixture of many fishes ... “We like to top it with a very gelatinous fish. Today, it’s monkfish.” “Gelatinous. Great,” I lied, picking up my spoon.

Larger dishes run the gamut from seafood rice with Maine lobster, saffron, and aioli to a classic bouillabaisse of monkfish, hake, tilefish, red snapper, and striped bass. There’s a whole Dover ...