This bouillabaisse includes halibut alongside shellfish and salmon in a saffron broth with grilled sourdough. The halibut functions as part of a broader seafood stew, bringing a firm white-fish texture to a broth built on aromatic spice and richness. Served with bread for soaking up the broth, it is a fuller, more communal way to encounter the fish. The dish leans into warmth and depth rather than a simple fillet presentation.