Traditionallly, bouillabaisse was made with various Mediterranean fish and seafood such as scorpionfish and conger, as well as shellfish like mussels and crab. Modern bouillabaisse can be made with cod, snapper, halibut and shrimp.
In addition to the fish and seafood, bouillabaisse is made various vegetables, herbs and spices including tomatoes, onions, leeks, garlic, saffron, fennel, orange peel and bay leaves.
In the traditional method of serving bouillabaisse, the broth is presented in a bowl, along with toast rounds garnished with a sauce called rouille (which is similar to aioli), with the fish and seafood presented on a separate platter. Modern bouillabaisse is served with all the ingredients together in a single bowl.