Thinking of making a bouillabaisse this weekend

Saw the Marcelle Bienvenu article on "Fresh Fish at the Camp" in the recent louisiana cookin magazine and it's got me craving the real thing. I love the stuff but have never made it. I have a bunch of halibut and rockfish from an Alaska fishing trip. Trying to match the classic french style, what else should I be looking for on a trip to Tony's? I'm thinking snapper, flounder, mussels, shrimp, & crab.