The idea is that you go to the market to buy fish to make a bouillabaisse.
I would probably order red mullet or a classic French fish bouillabaisse with a bottle of Domain Ott.
The next creation was poached sea bass with Provence vegetables and deep fried squid in a bouillabaisse sauce.
Like a bouillabaisse but slightly more subtle in flavor.
Dishes like bouillabaisse and ratatouille are from this region, which includes Provence.
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