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Bouillabaisse a la Marseillaise

Julia Child's recipe

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(Continued from page 2)

At the table, each guest is served or helps himself to both fish and soup, placing them in a large soup plate. Eat the bouillabaisse with a large soup spoon and fork, helped along with additional pieces of French bread. If you wish to serve wine, you have a choice of rosé, a strong dry white wine such as Côtes du Rhône or Riesling, or a light, young red such as Beaujolais or domestic Mountain Red.

From The French Chef Cookbook, by Julia Child, Knopf, 1968, with permission from the Julia Child Foundation on Gastronomy and the Culinary Arts.

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