The classic recipe for bouillabaisse from Marseilles in the south of France uses local fish, many of which cannot be found outside the Mediterranean. But you can make a variation without them. The secret is to prepare a rich broth first with trimmings from the fish you buy. Add the fish for the last 5-8 minutes only, to ensure that they will not overcook and disintegrate.
Firm-textured fish such as eel, red emperor, gurnard, jewfish, John Dory, mackerel, morwong or mullet are best, but any similar white or oily fish that are in season will do. It is traditional to leave the fish on the bone as this helps to keep the flesh intact during cooking and also improves the flavor. For extra interest, you could also include squid, and shellfish such as mussels, shrimps or scallops.