What's The Best Fish To Use For Bouillabaisse?

Bouillabaisse in Marseilles

Regardless of the many variations, if you're determined to create an "authentic" bouillabaisse, your selection of fish will be somewhat limited. For the traditional Provençal recipe, you'll want to use fish that are indigenous to the region. In fact, a group of French restaurateurs established a "Bouillabaisse Charter" in the 1980s to outline the acceptable types of fish and seafood. According to the official tourism board of Marseilles, this includes scorpion fish, monkfish, conger eel, spider crab, red mullet, John Dory (a type of bony white fish), and lobster. Ideally, you should incorporate at least four different species, preferably freshly caught, although this can be challenging if you don't reside in France.

In other regions, the approach varies significantly. It's common to find bouillabaisse featuring only shellfish, which typically includes a mix of shrimp, scallops, clams, mussels, and often a cooked lobster tail if it's a more upscale version or in a locale where lobster is abundant, like Maine. Ultimately, many recipes suggest using just a pound of fish or shellfish without further specifications. Contemporary bouillabaisse can include a wide variety of seafood, so feel free to get creative with the types of fish you prefer.