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I told my one and only story about bouillabaisse in my article about saffron (saffron being the spice that most prominently appears in this French fish stew). Bouillabaisse is as complicated to prepare as it is to pronounce—you need a lot of ingredients, and quite a bit of time, so it’s not something most home cooks will tackle. But if you happen to be somewhere that serves it—assuming, naturally, that the seafood ingredients are fresh (which, in turn implies that you’ll be eating close to the ocean), the experience is worth the expense.