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This one-pot meal is inspired by the Provencal fish stew, bouillabaisse, and makes a lovely Sunday dinner.

Source: Everyday Food, November 2006
Total Time Prep Servings

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  • TallulahRose
    31 MAY, 2014
    This is a brilliant, simple recipe -- one of the best soups I have ever made. The aoili toast is not necessary, but what is key is a really good fruity white wine with a nice acidity to it. I added more wine than in the recipe, and it was delicious. I used the leftover egg whites to make pavlova, which made a perfect dessert the next day.
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