Today, the musts and must nots of preparing bouillabaisse are so numerous and so contradictory that one should be prepared to break rules at will. — Richard Olney
The Musts and Must-Nots
Bouillabaisse is perhaps the most bastardized dish that was ever created and as a classicist, that truly bothers me. In its strictest form, bouillabaisse is an assertive flavored, richly textured saffron seafood stew made from a specific list of Mediterranean fish that is always served in two courses. The worst case gives us a barely flavored, thin broth speckled with too many vegetables that some old seafood has been laid to rest in.
Somewhere in between lies bouillabaisse’s true soul, and sadly that has been forgotten, or worse yet, lost.