 I think sexier. It's got a little bit more body to it. It is still a Provence all fish stew. And I'm sure that there are those who would say you should be making this in Provence and you should be using specific fish. But it does make your life a little easier and no one will yell at you as much as if you're making a bouillabaisse and not following all the rules. So tell us about the, though there are no rules, there is a method. So tell us about the method for bouillabaisse.