How To Make Bouillabaisse The Easiest Way | Chef@Home Hacks
A great everyday recipe of the famous French fish stew, try Bouillabaisse by Walter Trupp.
Start by adding butter in a pan. put some onion, garlic, cumin, fennel seeds, and chilies. Add some chopped tomatoes, wine or fishstock, orange zest, orange juice, saffron, and salt n pepper to it. Simmer for 10 minutes to release and mellow spice flavors. After that, increase the heat and add fennel cut into wedges, cleaned mussels, prawns and firm fish flesh to it. Cook well and your delicious Bouillabaisse is ready to be served.
Bouillabaisse | Famous French Fishstew | Recipe by Walter Trupp
Bouillabaisse and How to Make Fish Stock
Bouillabaisse (Provencal Fish Soup)
and How to Make Fish Stock
Mediterranean sea bass (a.k.a. branzino) and Sea Bream (a.k.a. orata, dorade, dorado) are my favorite fish to use for this soup. They are small, delicate, and flavorful, and their frames fit easily into a stock pot for the broth. Ask your fish monger to scale the fish, remove the gills, remove the guts, fillet and skin the fish; then pack fillets in one bag and fish skin, frames, and heads (no gills or guts) in another bag (you’ll need them for the stock).
Serves 4 as the main course
Rouille (make at least 3 hours before serving):
pinch of saffron
1 tsp lemon juice
1 garlic clove, grated on a microplane zester
1/2 cup mayo
pinch of cayenne
In a small bowl, mix all ingredients together, taste and adjust for salt. Refrigerate until serving.
Stock:
heads, bones, and skin from 2 whole branzini
green tops from 1 large leek
tops from 2 large fennel bulbs
1 celery rib
a few sprigs of thyme
1 bay leaf
1 tsp whole black peppercorns
7 cups water
Put all the stock ingredients into a stock pot. Bring to a boil. Reduce heat to low and simmer uncovered for 45 minutes while preparing the vegetables for the soup.
Soup:
1/4 cup olive oil, plus more as needed
White and pale green parts of 1 large leek, diced
2 large fennel bulbs, diced
1 red, yellow, or orange pepper, diced
2-3 garlic cloves, minced
pinch of saffron
2 star anise
14.5 can dice tomatoes
2/3 cup dry white wine
2 Tbsp heavy cream
Sliced baguette (or some other good bread)
olive oil for brushing the bread
1 whole garlic clove for rubbing the toast
boneless fillets from 2 whole branzini, salted at least 30 min before cooking
Set a large pot over medium heat. Add the oil, leeks, fennel, and peppers. Season generously with salt and cook stirring occasionally until tender and brown, about 15 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the saffron, star anise, tomatoes, and wine. Bring to a boil. Reduce the heat and simmer for 5 minutes. Strain the fish stock through a fine mesh sieve into the pot with veggies. Season to taste with salt. Add the cream, bring to a simmer, and cook gently for 5 min. Take off heat. The soup can be made up to this stage a day ahead.
When ready to serve, preheat the oven to 350F. Brush the bread with olive oil and toast until crisp, 12-15 min. While the bread is toasting, place the fish fillets into the turned off pot (the soup temp should be about 180F when the fish goes in -- very hot, but not boiling). The fish should flake in 8-10 min. If it doesn’t, turn on the heat on very low until the fish flakes. Break up the fish. Rub the toast all over with garlic. Serve the soup topped with garlic toasts slathered with rouille.
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Sea Bass in Bouillabaisse – Bruno Albouze
The Bouillabaisse is a delectable fish base stew originated in Marseille, France
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Bouillabaisse with Rouille – Publix Aprons® Cooking School Online.
Try a delicious French-inspired seafood soup with our Classic French-Style Bouillabaisse with Rouille recipe
Due to unforeseen changes in supply, some products shown in this video are subject to availability. For an accurate list of currently available products, visit publix.com.
To find your nearest Publix Aprons Cooking School, visit
Shopping List:
Tuttorosso Tomato Paste
Vigo Imported Saffron
O Aged Sherry Vinegar
Hellmann’s Real Mayonnaise
Tuttorosso Diced Tomatoes
Sweet onion Celery Carrots Fennel (with fronds) Fresh Italian parsley Fresh jumbo red shrimp Olive oil Garlic cloves
Fresh thyme Bay leaf Dry vermouth
Brioche dinner rolls Roasted red peppers Ground red pepper EVOO
Shallots Baby gold potatoes Kosher salt Fresh mussels (or clams) Firm fresh fish fillets
Lemon French bread
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Bouillabaisse Think & Cook like a ⭐️⭐️⭐️Chef
Bouillabaisse on Three Michelin star Level by top chef Walter Trupp
Once you watched this video you will know everything there is to know about how to successfully make Bouillabaisse.
I teach you every tip and trick to succeed teaching you a recipe used in three Michelin star restaurants.
Learn about the history of Bouillabaisse
The goal is to help You Understand Cooking Techniques and Chemistry In ingredients you to succeed with Bouillabaisse in your own kitchen so you end up cooking like a Michelin star chef in your own kitchen
Check out my other video on How to Cook Tarte Tatin another French Classic explained through the eyes of a Michelin Star Chef so you can suceed with Tarte tatin every time
learn more about cooking salmon check out my video on
Risotto -Secrets To Master It | Think & Cook Like a Three Star Chef.
• I Mastered The Worlds Best Tarte Tatin | Think & Cook like A Three Star Chef
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Ingredients 8 serves
1/2 cup olive oil
1 large onion, chopped
3-4 garlic cloves chopped
1-2 tablespoon cumin seeds
2 tablespoon fennel seeds
1 globe of fennel, cut into 8-12 wedges
2 tins of chopped tomatoes
1-2 litres of fish stock and white or rose wine
Zest and juice of one organic orange
Salt and freshly ground black pepper
A large pinch of saffron
About 4 kg whole fish or 2 kh fish fillet and 2 kilo of fish bones
16 prawns, shelled and deveined
1 kilo of clams or mussel, cleaned
1-2 crabs optional
½ bunch of roughly chopped parsley for serving
Olive oil To drizzle over (optional)
Aioli (my version)
2 cloves garlic, chopped
½ cup of olive oil
2/3 Cup Sour Cream
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Classic French Bouillabaisse Recipe
Despite the intimidating name, bouillabaisse, this classic French fish stew is surprisingly easy to make. It makes the perfect dish to serve at dinner parties with wine and crusty bread.
#seafood #frenchcuisine #recipes
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