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1/2 Photos of Bouillabaisse
This is a variation of Cioppino (Italian Seafood Stew). This recipe blends the subtle flavors of shellfish with spicy Italian sausage. The stock can be made ahead and reheated when ready to add seafood. I can serve the stock to "NON-FISH" lovers as well! Your guests will go crazy with this one. Serve with a loaf of crusty bread so they can get all of the stock!
Units: US | Metric
Serving Size: 1 (463 g)
Servings Per Recipe: 8
The following items or measurements are not included:
tomatoes with garlic