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| A selection of the individually cooked ingredients of Gerald Passedat's incomparable bouillabaisse |
Bouillabaisse is the most famous Provencal dish but there is no defined way to prepare it - my attempt to discover why.....
https://www.1843magazine.com/food-drink/the-world-in-a-dish/bouillabaisse
or more in an earlier piece I wrote...
http://www.gastroenophile.com/2010/05/what-is-bouillabaisse.html