True Bouillabaisse
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.
The Religion of Bouillabaisse
The ritual of eating a traditional bouillabaisse today is always the same. First we place two to three slices of oven-toasted French bread which have been rubbed with garlic in the bottom of our soup plates; then we top each slice with freshly grated Gruyere or Cantal cheese and top it with a dab of rouille. Then and only then do we ladle in the steaming hot aromatic fish bouillon. One or two more plates of this and — with the necessary refurbishments of garlic bread, cheese and rouille — we can turn…
