I served both the broth and fish/seafood together in large pasta bowls with No Knead Fougasse (bread) on the side.
For the sake of keeping this somewhat economical I used 1 large lobster, 3 snow crab clusters, 1/2 lb clams, 1 lb jumbo shrimp, 1 lb mussels and 1/2 lb cod. To be honest, there isn’t a thing I would change next time around, it was absolutely delicious.
If you wish to serve wine with your bouillabaisse, choose a rosé or dry Riesling. For you red wine lovers a Côte de Provence or Beaujolais would be lovely.
Note: Adapted from Julia Child’s Mastering The Art of French Cooking.