European Stars And Stripes (Newspaper) - June 20, 1985, Darmstadt, Hesse                                Living today bouillabaisse basics bubbling cauldron of controversy Over French classic by Sharon Hudgins special to stripes Magazine bouillabaisse is one of Hose that like cassoulet and Paella arouses heated arguments about what constitutes an authentic version of the French City of Marseilles claims this famous fish Stew As its and some Cooks even contend that unless the dish is actually made in it wont be a genuine and youll get at least 100 different everyone can agree that he dish must contain Olive Saffron and but you should hear the debates about which kinds of fish most food authorities claim that a True bouillabaisse must contain the fish known in French As Ras Casse but since this fish apparently int available to Cooks outside the French Mediterranean such culinary nitpicking while interesting to certain intellectually fastidious types is of Little relevance to the rest of for a Complete description of the controversies surrounding the making of a proper see Waverly roots classic Book the food of like other Basic peasant dishes whose origins Are impossible to there Are probably As Many recipes for bouillabaisse As there Are Cooks who make in most people make different versions of it each time they Cook although there int even agreement on whether to Call it a fish soup or a fish one could possibly get by with describing it As a Rich soup containing a variety of fish and shellfish usually whatever is fresh at the Market that and Flavoured with Olive and Mediterranean herbs and the bouillabaisse is served Over slices of bread toasted or unto asted in a Large soup and often garnished with Rouille a thick garlic and Pepper since i refuse to become embroiled in arguments Over the authenticity of this or that bouillabaisse i offer the following recipe with the qualification that it is my husbands version of this which he has been perfecting for several and which has received rave reviews from everyone who has tasted like Many people with a natural Affinity for he never measures his judging instead the Correct amounts by Means of and it considerably hampered his style for me to follow him around the measuring every Little thing before he put it into the but the result is a recipe that anyone can now bouillabaisse is quite so precede it with a very Light first course or none at and end with a dessert of fresh fruit or a fruit sorbet i have found that dry White dry Rose and even Light red wines can be drunk with this if you plan to serve dry White use the same kind that you put into the the French argue Fife proper ingredients for bouillabaisse As texans argue about Beans in Toms bouillabaisse 3 cups Beer or water Viz Teaspoon each dried red Pepper thyme 2 Rock lobster tails 1 Pound fresh shrimp in shells 2 medium onions 2 carrots 2 Leeks White part Only 6 cloves of garlic i cup Olive Oil 2 to 3 Large fresh tomatoes 2 Bay leaves 2 cups water 2 cups medium dry White wine to 3 pounds mixed White fish and red snapper 1 cup raw shelled optional 2 whole canned Pimento 1 Teaspoon finely crumbled Saffron 1 Teaspoon Tabasco sauce Teaspoon fennel seeds 12 ounces crab claw meat Salt freshly ground Black Pepper Garnish Rouille recipe follows garlic Toast recipe follows chopped fresh Parsley prepare the cover and refrigerate until serving prepare the shellfish by combining in a Large pot the Beer or water and i Teaspoon each of dried stripes Magazine june