May 15th, 2001 A Fine Kettle of Fish Is your bouillabaisse authentic? As long as it tastes good, who cares? By Sam Gugino Perhaps no classic dish generates more debate about authenticity than bouillabaisse, the heady, fennel and saffron-laced fish stew of Marseille.
For the full article, check out the new issue of Wine Spectator, on newsstands May 15, 2001.
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