Bouillabaisse | How To Make Recipe | Bouillabaisse Marseillaise
Learn how to make Traditional French Bouillabaisse, Learn the most amazing Bouillabaisse recipe with easy to follow steps and instructions. this is something that i have been making for a long time,This is a must try recipe.
in this video i run you through every little detail ensuring that you will cook with confidence.please sit back relax and enjoy the video,please do let me know the feedbacks on the comment section below.
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This recipe Serves for 4-6 people
Recipe for fish stock
600g~Fish bones and Prawn heads,Langoustine,lobster heads and etc
03L~Water
01~White onion medium
06~Garlic cloves (crushed with skin)
2|1~Leeks
01~Medium carrot
01~Celery stick(use root end if you have)
01~Bayleaf
02~Spring thyme
3g~Black pepper corn
(Once start to boil simmer for 30 minutes)
Recipe for soup
01~leeks (only white part)
02~Medium fennel
02~Celery Sticks
08~Garlic cloves
02~White onion
01~Carrot
02~Tomato
(Add off cuts into the stok or save it for later)
60g~Butter
01~tsp Tomato paste
2|1~tsp fennel seeds
01~Spring of thyme
02~pinch of saffron
02~tsp Smoked paprika powder
02~fillet of sea bream fish to sear with paprika
200g~Any seafood for poach in the soup to serve
01~lemon and salt up to your liking
To make crispy skin(without any flesh on the skin)100c or 200F for 55 minutes
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Bouillabaisse by Chef Ludo Lefebvre
Chef Ludo Lefebvre is showing us how to make bouillabaisse, a French seafood stew, in this episode of Ludo à la Maison with Food & Wine Magazine!
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How to cook authentic FRENCH BOUILLABAISSE soup
Bouillabaisse ingredients (for 6-8 portions):
✔️ 2 kilos of various types of fish. E.g. dorado, red mullet, whiting, conger fish
✔️ 100-200 gr prawns shell and heads
✔️ olive oil
✔️ 1 medium onion
✔️ 3 garlic cloves
✔️ 2 leeks
✔️ 2 celery stalks
✔️ 1 medium size fennel OR 5 cl of Pastis/Ricard
✔️ 2 tablespoons of tomato paste
✔️ parsley
✔️ thyme
✔️ bay leaves
✔️ saffron
✔️ orange peel
✔️ bread
✔️ salt, pepper
Rouille sauce:
✔️ garlic
✔️ salt
✔️ 2 egg yolks
✔️ saffron
✔️ hot chilli pepper
✔️ olive oil
TIMESTAMPS:
0:00 recipe introduction
0:46 prepare the fish
3:31 prepare vegetables
6:38 stock
12:59 why is it called bouillabaisse
14:04 potatoes
15:19 rouille sauce
19:38 croutons
20:11 cooking fish
22:40 serving
23:36 how we eat bouillabaisse
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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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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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