If it was me I'd just add a bunch more seafood to the boulliabaisse,serve it with really good bread and let that be that.Traditionaly in Marseille they serve the broth ladled over grilled bread that has a rouille(kind of a garlic mayonnaise with saffron and cayenne) and then the fish and potatoes on the side.You want it absolutely packed with seafood.

Salad as a starter, and serve bouillabaisse with oven baked bread and a side of asparagus.

Keeping with the French theme, either coq au vin or boeuf Bourguignon with boulangere potatoes and French beans.

(Dessert: Tart tatin?)

some very clean fish - king george whiting is nice





and a light salad or spinach and lemon

Cooking and baking have become my hobbies, and I've begun to look further into the mixing of dishes and what is best to accompany them. I'm planning to make boulliabaise for a dinner party on my birthday, but I'm not sure what would go best with it.