How To make Bouillabaise
- G. Granaroli XbrG76A - MM:MK VMXV03A 1 lb Fin fish (red snapper,
-flounder, trout) 1/2 To 1 lb shrimp, lobster,
-scallops,crab meat-any or -all 18 sm Clams, mussels, or lobster
-claws-any or all 1/4 c Olive oil
1 lg Onion finely chopped
2 Shallots minced
4 Cloves garlic finely chopped
28 oz Can tomatoes (coarsely
-chopped) with liquid 2 c Fish stock, clam juice or
-chicken broth 1/2 c Dry sherry
2 ts Salt
1/2 ts Each thyme, basil, saffron
Pepper to taste Fresh chopped parsley for -garnish Cut boneless pieces of fish into bite size pieces. Remove shells from shrimp, lobster, crab. Scrub clams and mussels. Saute onions, garlic and shallots in oil on low heat until lightly golden. In a large pot, put in all liquids and seasonings except parsley. Bring to a boil. Lower heat and simmer 15 minutes. Add all seafood, mix and simmer 10 minutes. Serve hot in large bowls. Top with parsley. Serve with crusty bread, semi-soft cheese and a tossed salad.
How To make Bouillabaise's Videos
Traditional Bouillabaisse Recipe
Bouillabaisse recipe is classic French fish soup. Bouillabaisse soup is also called fish stew, and in this bouillabaisse recipe we will use red snapper fillet, shrimps, mussels, calamari.
How to make bouillabaisse? Just follow my recipe and you will definitely enjoy this delicious fish soup.
Ingredients
1 red snapper fillet
½lb Calamari
1lb Mussels
½lb Shrimp
7 garlic cloves
1 shallot
1 carrot
1 leak
½ fennel
½ lemon
1 french baguette toast
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Modern Bouillabaisse with Lobster, Ling Cod, Scallop, Mussels and Clams | French Fish Stew
Today, I made bouillabaisse, a type of French fish stew using fresh seafood I could find around where I live! I referred to Chef Thomas Keller's cookbook as I usually do. Bouillabaisse is usually served with rouille and bread but I skipped it this time. (Please don't get mad at me for that xD)
Just to mention, it's better to blend up the stock after it's done cooking to extract all the flavor as much as possible. I just did not have a blender that time, I couldn't do it.
Overall, bouillabaisse is one of my favorite French dishes of all time. I always love dishes with a good broth and bouillabaisse broth is incredibly flavorful. If you and your dinner guests love seafood, this dish will definitely go above and beyond!
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Bouillabaisse French Fish Soup | Chef Jean-Pierre
Hello There Friends, Bouillabaisse is a Traditional dish from my hometown in France. I am not making it Traditional as it is very difficult to get those ingredients in South Florida. Although! I made it as tasty as I could, and as easy as I could for all of you! Remember, if you don't have an ingredient. JUST DON'T PUT IT IN! Cooking is meant to be fun and inventive, so have fun with this Bouillabaisse and let me know what you think in the comments below!
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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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Fish Soup and Bouillabaisse | The French Chef Season 1 | Julia Child
Julia Child prepares Bouillabaise, the famous French fish chowder. Skills include what fish to use, how to make a fish stock, how to cut and prepare the fish, how to make the bouillabaisse and how to serve it.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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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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