This is the most memorable dish my Father used to cook. The dish is prepared in two parts, first a "base" part is made, and then a "bouillabaisse" part, into which the "base" part is added. I would recommend using rock fish and shellfish available to your particular area. Use either small shellfish (cigales de mer) if they are available, or small crabs (favouille) in the base, but not both. The original Bouillabaisse (“bouï abaisso” in Provençal) was from the Calanque coast between Marseilles and Toulon.