Rich Bouillabaisse

This very old recipe was originally cooked in a pot balanced on three stones,
and was a poor dish designed to make the most of cheap, common ingredients. It
is almost impossible to make authentic bouillabaisse other than in the south of
France, because the rascasse and other Mediterranean rock fish that are
traditionally used in its making are just not available elsewhere. This 'rich'
version - Bouillabaisse Riche - uses monkfish instead, which has fewer bones,
but you can adapt the recipe to any kind of fish or shellfish.