This has to be one of the most discussed foods that I have never actually seen in real life.

I've never had it, but this is a kickass sequence of songs.

https://www.youtube.com/watch?v=EwGjVsCSOsU

>>21423587
yeah mentions of the food pop up EVERYWHERE but the food itself is nearly mythical

its just your basic local fisherman's stew with mayonnaise. 8th century drunk fisherman came home wanting a gastro cleanser and threw together the slop he had in his larder.

cooks wanting to sell the dish to nobler clientele made the broth richer by adding more dairy: butter and then of course cheese

>>21423908
Yet another post from someone that has never eaten it.

>>21423921
>day after leftover stew
>how do i sex this up
>add mayo and more cowsquirt bro la cuisine magnifique
is this the whitest memeslop

>>21423581 (OP)
I've had Sopa de Siete de Mar from mexican restaurants. The octopus was always my favorite part.

>>21423925
Cope.
You have NEVER eaten it but still insist on your version of events.

You probably can't afford it anyway.

>>21423927
>sea's seven soup
Sounds better in English, whatever it is.

>>21423929
gay meme.

ive cooked, served and eaten stews you will never be able to pay for, tourist.

>imagine fetishizing stews, a pick-me-up method for busy working people, not even a main course

>>21423581 (OP)
>The American chef and food writer Julia Child, who lived in Marseille for a year, wrote: "to me the telling flavor of bouillabaisse comes from two things: the Provençal soup base—garlic, onions, tomatoes, olive oil, fennel, saffron, thyme, bay, and usually a bit of dried orange peel—and, of course, the fish—lean (non-oily), firm-fleshed, soft-fleshed, gelatinous, and shellfish."

>Other foreign residents in France have written about bouillabaisse. Stephen Lister, a British expatriate in Provence, wrote, "When eaten where it is made commercially it is a lethal dish ... even when the stuff is made honestly ... the ingredients are not of much importance, because all you are going to taste anyway is garlic, saffron and something unidentifiable which always reminds me of chlorinated drains".

>Elizabeth David was less censorious, but by no means laudatory: "I would not myself think it a great deprivation if I were told that I could never again eat a bouillabaisse. I have had good ones and bad ones, but to be quite truthful I have also eaten far superior dishes of the same sort, call it a soup or a stew or what you like, in Italy, notably on the Adriatic coast."

>>21423934
Dream on Walter.
You have NEVER eaten it.

>>21423931
Pretty standard seafood soup. The one I liked to get had cod, shrimp, clams, mussels, octopus and crab with vegetables in a decently rich broth. Came with flour tortillas so you could load the seafood and veggies in them and dunk them in the broth as you ate.

>>21423935
>The American chef and food writer
I stopped reading there.

>>21423937
look mr gaylord president of the seafood cooked in water club ova here

>>21423581 (OP)
how could it be bad? it's fish stew made by people that actually wash their cutting boards.

>>21423942
You have still NEVER eaten it.

And where is 'ova here'? If you think that joining an American club gives you any credence when it comes to seafood, then think again.

Americans talking about food reminds me of 7 year olds talking about Santa Claus . . .. I just nod and smile.

>>21423951
sure thing water eater. still the gayest meme on the board

>>21423939
Are you trying to throw shade on the first and greatest pioneer of culinary television, Julia Child?

>>21423581 (OP)
>is this $200 boiled water dish good for my butt?
>it has boiled brine and roots in it, validate my purchase waagh
another satisfied foodie

>>21423959
>Are you trying to throw shade on the first and greatest pioneer of culinary television,
In America maybe.

In Britain we had Fanny Cradock a decade before. At the time it was live TV so both of them made mistakes but it was 'of the time' . . . .and although we can laugh about them now, at the time Fanny was an inspiration to many and I'm sure Julia was in the USA.

>>21423935
>The American chef and food writer Julia Child, who lived in Marseille for a year
Imagine an American who lived in Japan for a year speaking authoritatively about Japanese cuisine, kek.

>>21423966
My mother said in Germany they aired Paul Bocuse in the 70s. You can't get more authentic French cuisine than that.

>>21423581 (OP)
It's nothing special. Every country with access to the sea makes some sort of fish soup. The difference is the french put some aioli smothered toast into theirs and called it haute cuisine.

>>21423980
Are you saying her interpretation of bouillabaisse is incorrect? Or you just don't like the person saying it.

>>21423966
Julia Child was a legend for a few reasons, though. Her and Jacques "Slurp" Pepin were good pals, and he was a frequent guest on her show. He was probably her sex slave too. Despite her demeanor, she was no casual. She would have bruised your pooper in the kitchen and in the octagon. Prior to her cooking empire she worked in US military intelligence and had over six million confirmed kills.

>>21423929
>can't afford it
It's just fish and shellfish stew. What's the unaffordable part?
>>21423581 (OP)
I've not had it in years but my hometown has a lot of French influence likely because we're just a hop skip and jump from France so we have a variant of bouillabaisse that differs mostly in the choice of seafood and lack of rouille. I've had both versions and i unsurprisingly prefer the one I grew up with : )

>>21424137
I'm saying it's pretentious.

>>21423935
>in Italy, notably on the Adriatic coast.
Hey, I'm >>21424169 and I'm from the Tyrrhenian coast!
So we're confirmed for making better bouillabaisse than the frogs. Neat.

its a leftover broth fetishised solely because it's from le provence

imagine it being a polish dish. would you care about it?

>>21424184
>imagine if it was potatoes and vinegar and dill and looked like slop from a communist work camp, would you care about it?

>>21424184
>would you care about it?
Yes. I like food. Food tastes good. Couldn't give a ha'penny jizz where it comes from or what culture made it if it is food that tastes good.

It seems difficult to have a unified image of what bouillabaisse is.

>>21424184
>imagine it being a polish dish. would you care about it?
Only if served in a bath tub for christmas.