Bouillabaisse is one of those heavily debated soups. Everyone seems to have an opinion on this soup despite whether they are familiar with its origin or not. I’ve always found this amusing and of course I’m no different.
Personally, there is something really amiss about a bouillabaisse that is not smooth – you know the kind you more often than not receive at your local French restaurant containing various pieces of fish and other types of seafood in a lighter tomato-fish based broth? While many of these soups are quite good, they are not what I want when I order Bouillabaisse and after many such failed attempts I almost never order it anymore, at least not in Vancouver. Occasionally, I will make the mistake of taking the risk when I’m in other cities but regret generally follows instantly. I have to admit that this saddens me to my core as a great bouillabaisse is one of my absolute favorite foods, might even be in my top 5.
I was trying to avoid making an obnoxious statement like this but screw it I cant help myself: I was ruined forever after having the real thing in the South of France many years back and since then I have not been able to really enjoy a bouillabaisse properly unless I make it at home. There I said it. I sort of hate myself now… well not really, but I bet you do!