My dad’s family is from Marseille, so bouillabaisse is a dish close to my heart. This simplified version keeps the soul of the Provençal classic but is quicker, cleaner and easier to cook at home. It swaps whole fish and bones for skin-on fillets and ready fish stock, cutting down on prep, mess and strong seafood smells. The lovely aroma still sends me straight back, just more subtle. All the flavour without the fuss, perfect for a relaxed meal.
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