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Bouillabaisse

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The addition of mussels and lobster is modern and delicious. Traditionally, bouillabaisse is served in two courses: the soup first and then the fish, but feel free to serve it as one.

Source: Celebrating 2000, Special Issue 2000
Servings

Ingredients

Directions

Cook's Notes

Avoid oily fish when making your selection. Halibut, red snapper, and monkfish are particularly good choices.

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  • Mustafa G l
    21 AUG, 2013
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  • victoriachan
    14 JUL, 2013
    Great post, really full of content and informative. More birkin bag here.
    Reply
  • Juan Alesandro
    13 JUL, 2013
    this is a rare recipe. i always got some rare but tasty and healthy reciper from Martha.san ramon estate lawyer
    Reply
  • Juan Alesandro
    13 JUL, 2013
    this is a rare recipe. i always got some rare but tasty and healthy reciper from Martha.san ramon estate lawyer
    Reply
  • Juan Alesandro
    13 JUL, 2013
    this is a rare recipe. i always got some rare but tasty and healthy reciper from Martha.san ramon estate lawyer
    Reply
  • cubycuk
    9 JUL, 2013
    I love reading posts related to food items and drinks.Yeah! Foods are my weakness always. Here the author is telling about the methods to prepare a special seafood dish ‘bouillabaisse’.i have had it once during my last Irish visit. The ingredients are all easily available. I suggest everyone can try this out at home. click here for details
    Reply

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