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…