Traditional bouillabaisse is a marvelous dish that requires many kinds of seafood and a lot of time to make. My quicker version delivers all the thrills of the original but uses only shrimp, plus fennel and edamame. Yogurt adds a sense of the characteristic creaminess, and buttery garlic bread completes the meal.
Drink with a chilled rosé, like Tavel.
Adapted from "Simply Ming One-Pot Meals" by Ming Tsai and Arthur Boehm.
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