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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)
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)
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)
"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)
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)
I appreciate your opinion. It would be good if we got some additional opinions as well; my general feeling is the more information about a subject the better. I wanted users to have an example of the classic Marseille recipe, which is different from the many variations that claim to be bouillabaisse but really aren't, but that could be done as a summary as well.
There are no legal problems with posting a recipe, fortunately. Recipes are one of the few things you can't copyright. SiefkinDR ( talk) 15:50, 23 September 2011 (UTC)
I'm sorry, I don't understand what Wikipedia standard this goes against. You can't talk about bouillabaisse with explaining how it's traditionally made. It's the essence of the subject. The best you can do is to give a typical recipe from a place acknowledged in several sources to be authentic in the place where it originated. As I mentioned above, the purpose of this article is to help people to know the difference between a real bouillabaisse from the place of origin with the many dishes that call themselves bouillabaisse. I don't see how deleting information that is well-sourced, neutral and notable serves the intent of Wikipedia. The article must be useful- it gets a very large number of visits every month. I have not seen anyone else ask that the recipe be removed. I do appreciate and welcome your point of view, But I would welcome other opinions on the subject. SiefkinDR ( talk) 22:27, 21 February 2012 (UTC)
This article describes Rouille as a spiced Mayonnaise (or Aioli) (made from egg yolk, oil, and spices), while the Rouille article itself describes the sauce as made of bread, oil, and spices. (no egg) (and the French entry lists potatoes, oil, and angler fish liver as main ingredients...) can someone relsove this?? -- megA ( talk) 14:34, 8 October 2014 (UTC)
Dear MegA,
Thanks for your comment. Of course recipes are very personal and everyone has a different way of doing things, but in Provence for bouillabaisse the rouille is definitely a mayonnaise, and needs an egg yolk to serve as the emulsifier and to give it body; otherwise it would be liquid. See the article on mayonnaise and also see the picture at the head of the article for how it looks on the slices of bread. My wife, who is from Toulon, made an excellent rouille yesterday for a fish soup, with egg yolk, olive oil, salt, saffron and spices. That seems to be the classic version used for bouillabaisse. SiefkinDR ( talk) 17:48, 8 October 2014 (UTC)
Forgot to mention, my wife's rouille also includes Dijon mustard, but everyone makes it a little differently. Bon appetit!
SiefkinDR (
talk) 17:55, 8 October 2014 (UTC)
The original caption is in Catalan:
"Plat de bullabessa amb torradetes de pa untades amb salsa rolla, acompanyada de vi blanc i dels peixos que en principi es mengen desprès. Aquesta és una versió de luxe del plat tradicional."
"Bullabessa dish with toast spread with "salsa rolla" (literally, "roll sauce") (Catalan for "Rouille"), accompanied by white wine and fish that are eaten afterwards. This is a deluxe version of the traditional dish."
Rouille or "Salsa rolla" (the stuff in the ramakins and on the toast croutons) is "a Provençal sauce that consists of olive oil with breadcrumbs, garlic, saffron and chili peppers and is often served with fish soup."
Drsruli ( talk) 22:21, 27 June 2021 (UTC)
The article refers to bouillabaisse as a soup in some places and a stew in others. Please pick one to make the article more consistent. (I would suggest soup, as the article soup refers to it as such.) 209.237.105.194 ( talk) 17:03, 16 February 2023 (UTC)
Most of the citations in this article do not include links. Links should be added when possible, potentially to Google Books if the citation is a book. 209.237.105.194 ( talk) 19:59, 16 February 2023 (UTC)
This
level-5 vital article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||
|
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)
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)
"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)
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)
I appreciate your opinion. It would be good if we got some additional opinions as well; my general feeling is the more information about a subject the better. I wanted users to have an example of the classic Marseille recipe, which is different from the many variations that claim to be bouillabaisse but really aren't, but that could be done as a summary as well.
There are no legal problems with posting a recipe, fortunately. Recipes are one of the few things you can't copyright. SiefkinDR ( talk) 15:50, 23 September 2011 (UTC)
I'm sorry, I don't understand what Wikipedia standard this goes against. You can't talk about bouillabaisse with explaining how it's traditionally made. It's the essence of the subject. The best you can do is to give a typical recipe from a place acknowledged in several sources to be authentic in the place where it originated. As I mentioned above, the purpose of this article is to help people to know the difference between a real bouillabaisse from the place of origin with the many dishes that call themselves bouillabaisse. I don't see how deleting information that is well-sourced, neutral and notable serves the intent of Wikipedia. The article must be useful- it gets a very large number of visits every month. I have not seen anyone else ask that the recipe be removed. I do appreciate and welcome your point of view, But I would welcome other opinions on the subject. SiefkinDR ( talk) 22:27, 21 February 2012 (UTC)
This article describes Rouille as a spiced Mayonnaise (or Aioli) (made from egg yolk, oil, and spices), while the Rouille article itself describes the sauce as made of bread, oil, and spices. (no egg) (and the French entry lists potatoes, oil, and angler fish liver as main ingredients...) can someone relsove this?? -- megA ( talk) 14:34, 8 October 2014 (UTC)
Dear MegA,
Thanks for your comment. Of course recipes are very personal and everyone has a different way of doing things, but in Provence for bouillabaisse the rouille is definitely a mayonnaise, and needs an egg yolk to serve as the emulsifier and to give it body; otherwise it would be liquid. See the article on mayonnaise and also see the picture at the head of the article for how it looks on the slices of bread. My wife, who is from Toulon, made an excellent rouille yesterday for a fish soup, with egg yolk, olive oil, salt, saffron and spices. That seems to be the classic version used for bouillabaisse. SiefkinDR ( talk) 17:48, 8 October 2014 (UTC)
Forgot to mention, my wife's rouille also includes Dijon mustard, but everyone makes it a little differently. Bon appetit!
SiefkinDR (
talk) 17:55, 8 October 2014 (UTC)
The original caption is in Catalan:
"Plat de bullabessa amb torradetes de pa untades amb salsa rolla, acompanyada de vi blanc i dels peixos que en principi es mengen desprès. Aquesta és una versió de luxe del plat tradicional."
"Bullabessa dish with toast spread with "salsa rolla" (literally, "roll sauce") (Catalan for "Rouille"), accompanied by white wine and fish that are eaten afterwards. This is a deluxe version of the traditional dish."
Rouille or "Salsa rolla" (the stuff in the ramakins and on the toast croutons) is "a Provençal sauce that consists of olive oil with breadcrumbs, garlic, saffron and chili peppers and is often served with fish soup."
Drsruli ( talk) 22:21, 27 June 2021 (UTC)
The article refers to bouillabaisse as a soup in some places and a stew in others. Please pick one to make the article more consistent. (I would suggest soup, as the article soup refers to it as such.) 209.237.105.194 ( talk) 17:03, 16 February 2023 (UTC)
Most of the citations in this article do not include links. Links should be added when possible, potentially to Google Books if the citation is a book. 209.237.105.194 ( talk) 19:59, 16 February 2023 (UTC)