Talk:Bouillabaisse

An audio pronunciation would be nice for this tricky word, bearing in mind that Americans seem to pronounce it in a more Anglified way than the British (perhaps because the British are closer to France). 86.150.130.12 16:36, 3 January 2007 (UTC)

I may need putting right but I have never heard of salt cod being the 'classic' fish for Bouillabaisse, I have never heard of it being included at all. In fact, the only fish everyone can seem to agree on is the Rascasse. Also, aioli is a type of garlic mayonnaise, rouillle is a chilli condiment which can be thickened with bread or an egg/oil emulsion but is never identified as a type of aioli. They are separate condiments.

Is it true that moray eel can be in this? —Preceding unsigned comment added by 74.61.13.198 (talk) 22:49, 7 June 2008 (UTC)

inclusion of the recipe

Per WP:NOTHOWTO, I would argue that while a description of bouillabaisse's ingredients and an outline of a typical recipe is important, a step-by-step recipe belongs in Wikibooks. --Killing Vector (talk) 14:02, 2 November 2008 (UTC)

Octopus

"Live octopus"?

That seems unlikely and pointless. Is it nonsense, or is this true (and still nonsense!)?Jimjamjak (talk) 15:17, 11 August 2011 (UTC)

You're quite right - I checked the recipe, and while it says live octopus in the list of ingredients, it later says it should be chopped up before it's added, which presumably is fatal for the octopus. Octopus is used only in this one region of Marseille; it's not used in other parts of town. SiefkinDR (talk)

RECIPES

I have restored the recipe to this article, because I think how the dish is made and the ingredients are an essential part of the subject. There are many dishes served in restaurants which claim to be a bouillabaisse which in fact have little in common with the real thing. The only way to understand the real bouillabaisse is by seeing the recipe. SiefkinDR (talk) 06:39, 18 September 2011 (UTC)

Hello SiefkinDR, I hope you're well. I think explaining the preparation and ingredients in a traditional bouillabaisse is important, but a recipe is not the right way to do it. If we use the featured article Gumbo (recently on the main page) as a model, we can see that it explains what goes into it and summarises how it is prepared, but does not give explicit instructions on how to prepare it. At the bottom however, there is a link to a recipe that does give instructions on how to prepare it, because readers might be interested; certainly we can link to an article containing the recipe, but the recipe itself is not in the scope of an encyclopaedia article. Moreover, I disagree that 'the only way to understand the real bouillabaisse is by seeing the recipe'; as an occasional chef at best who would have no idea how to prepare it, the recipe doesn't help me to understand the dish at all, and if I went to a restaurant and ordered it I'd have no idea how they prepared it anyway. While the recipe may be interesting to some readers, the majority probably would learn more from an encyclopaedic summary (which I would be glad to help you write). Regards, Intelligentsium 22:21, 21 September 2011 (UTC)

As an additional comment, I think the presence of the recipe might mislead readers into a too-narrow view of the dish, since this is only one restaurant's interpretation and recipes, the article states, 'vary from family to family' and 'local restaurants dispute which versions are the most authentic'. There is also the possibility that the recipe is under some type of copyright or legal protection, but I am not well-versed enough in these areas to give a proper opinion. Intelligentsium 22:26, 21 September 2011 (UTC)