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4-6
Medium
2 hr 30
Published 1999
Fishermen in Marseille made this fragrant soup using fish that were difficult to sell. These were tossed into a simmering pot, hence the name Bouillabaisse, from ‘bouillir’ (to boil) and ‘abaisser’ (to reduce). You can use any combination of the fish below in the soup, and increase the amount of one fish if another is not available.
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