bouillabaise?
 

Is it still bouillabaise if it's made in America with local fish?

bouillabaise and aioli.is this the cooking thread?

Only if you sing Le Marseilles (?sp) while making it!

Les Miserables? ;-)

There's a fish that's supposed to be in it, I think called rascasse, that's found only or mainly in the Med.

And rascasse is a very ugly fish; it translates "scorpion fish".

Is it still bouillbaise if made with a diff. fish and not rascasse?

It's like champagne, if not made in the champagne region, its not the authentic thing. There are 15 restaurants around Marseille who have an appointed title for for serving a true bouillabaise

I fwe try to mke it in the US, what are we making--a fish stew, provencale style?

tt

Does it matter?

For the record, correct spelling is with 2 esses--bouillabaiSSe.

Don't forget to serve the bouillabaiSSe with "rouille".(read paste with garlic) I am not so sure that you can buy that everywhere in the States...

Can't you simpy MAKE rouille. We do have garlic! It's the rascasse we don't have.

Where can I find that list of appointed restaurants? Do they all cost a fortune? I will be there next weekend and would like to sample a certified bouillabaise.<BR><BR>Thanks!

check out this months gourmet magazine for bouillabaisse recipes and info!