Ocean's Seven

seafood bouillabaisse

 Photography by Anthony Tieuli

Bistro du Midi: Shellfish Bouillabaisse

Chef Robert Sisca serves two types of bouillabaisse —  New England one with shellfish, and a Provençal version that contains only fish. We’re partial to his tasty take on the former, which includes monkfish, mussels, and Jonah crab from Maine, along with calamari from Point Judith, Rhode Island. The cockles come from New Zealand, but Sisca sometimes substitutes Rhode Island littlenecks. And he procures everything from suppliers such as American Mussel Harvesters in North Kingstown, Rhode Island; Wellesley’s Captain Marden’s; and Boston’s M. F. Foley Company.  $35. 272 Boylston St., Boston, 617-426-7878, bistrodumidi.com.