How do you like your Bouillabaisse?

At a lot of Potluck's I have been to Bouillabaisse was served by the hosts.

However, in the culinary world, strong opinions bounce around about the proper ingredients for an authentic bouillabaisse. Those opinions include the type of fish. Typically, cooks use red rascasse, sea robin, or European conger. They also debate the type of wine (red or white). Both topics are hotly debated. They even argue about the soup’s origins. Did a Greek goddess create the stew? Or does the credit belong to coastal fishermen who threw the ingredients together from unsold bony rockfish? Perhaps these spicy debates add a little flavor to the stew, too. Your guess is as good as ours.

https://www.nationaldaycalendar.com/national-day/national-bouillabaisse-day-december-14

Today is National Bouillabaisse Day so I thought I would include a recipe by Bobbie Flay:



https://www.foodnetwork.com/recipes/bobby-flay/bouillabaisse-3381506

What is important about how you make or eat Bouillabaisse?

National Day Calendar also suggested watching a French movie.

. We have a few suggestions to get you started:

   The Hundred-Foot Journey (2014)
   Julie and Julia (2009)
   Kings of Pastry (2010)
   Ratatouille (2007)
   Big Night (1996)

Ha!....I don't think I've every had Bouillabaisse, Anne.   However, I'm surprised at an omission from the  National Calendar Day movie list.....namely, the mid-sixties "Our Man Flint".   The lead character, Derek Flint, is a spoof on the James Bond icon.  In a pivotal scene during his sleuthing on the 'who-dunnit', he begins to track down the killer based on some residual Bouillabaisse that turned up during chemical analysis of the killer's poison dart:  As Flint explains to his boss ".....Throughout the world in the preparation of bouillabaisse, the proportion of garlic to saffron and fennel is two cloves of garlic to a pinch of saffron to a dash of fennel. Now, only in a certain small section of Marseilles are these three condiments prepared in these proportions (present on the dart).....whoever handled that dart was in Marseilles within the last 24 hrs..."

LOL..... That was my first introduction to Bouillabaisse and I have yet to try it!

It remains one of my favorite dishes when I go out to pricey restaurants.  Unfortunately, it has been a very long time since I have done that.