Talk:Bouillabaisse

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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)[reply]

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)[reply]

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)[reply]

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)[reply]

RECIPES

NEED FOR RECIPE

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)[reply]