I asked New Yorker contributor Adam Gopnik to expound on the finer points of a true bouillabaisse, and how to create an elegant final product that transcends its humble origins.
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Clams Bouillabaisse is a streamlined version of the traditional Marseilles fisherman's stew. A pot of liquid gold broth, gilded with saffron, sloshing with fennel, shallots, and garlic, white wine and tomatoes and sweet sea clams.
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