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A more likely explanation is that it refers to the preparation method. The different types of fish are added one by one depending on their individual cooking time.Because the best bouillabaisse takes time to prepare and requires fresh (not frozen) ingredients, many restaurants will require you to order it 24 or sometimes even 48 hours in advance.

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But first read our ultimate guide to the rich, complex fish stew which the city invented and has made its own.

Click here to book a hotel in Provence You'll find out here just what it is, where - and how - to eat the best bouillabaisse or to learn how to cook it and how some of the Marseille's top chefs are revolutionising this classic dish.

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