A rich French fish stew, traditionally associated with the Provence region, especially Marseilles, but variations are enjoyed elsewhere on the French Mediterranean coast. It contains various fish and shellfish, olive oil, garlic, onions, tomatoes, white wine, saffron and herbs
According to Curnonsky, there is a legend that bouillabaisse was first brought by angels to the Three Marys of the Gospel, when they were shipwrecked in the marshes between the two branches of the Rhone River near Arles.
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