How To make Fisherman's Bouillabaisse
1/4 c Olive Oil
2 ea Med. Cloves Garlic Fine Chop
1 c Water
1/2 c Dry White Wine
1 ea Env. Onion or Onion-mushroom
-Soup Mix 1 T Finely Chopped Parsley
1 t Thyme Leaves
14 1/2 oz Can Tomatoes whole peeled
-undrained and chopped. 1 1/2 lb Lobster Tails (3)
-cut in 3" pieces 1 lb Red Snapper, cod, hallibut,
-or haddock, cut into pieces 6 ea Clams, Well Scrubbed
6 ea Mussels, Well Scrubbed
In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and
mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls. Makes about 4 (2 cup) servings.
How To make Fisherman's Bouillabaisse's Videos
Bouillabaisse Recipe
Bouillabaisse is a classic French fish soup with seafood that comes from the city of Marseille. Packed with delicate flavors of fennel, tomato, saffron, orange and with fresh fish and seafood, this dish is sure to delight the taste buds. Serve with a classic rouille and lots of French stick for mopping up the beautifully fragrant broth.
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Bouillabaisse, the classic Provençal fish stew from Marsais,
Bouillabaisse. the classic Provençal fish stew from Marsais. So the question I struggled with was do I call this fish soup bouillabaisse or provençal fish soup? The reason is that there will some pedants who are so outraged by me calling it bouillabaisse, they will argue that a true bouillabaisse has 27 different variety of fish in there. So to those out there who are angry with me, just relax please it's just cooking isn't it? My understanding is the origins of bouillabaisse is that the fishermen sold all the fish that they could and the meagre offerings that they were left with is what they took home to their wives who got creative and made a soup/stew with the little tiddlers and that is artisan peasant food at it's best, so for those still with me and not foaming at the mouth with rage, I hope you really want to give bouillabaisse a try.
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How to Make French Bouillabaisse, Part 1
Epicurious's Around the World in 80 Dishes takes you to Provence, France, with a demonstration of a recipe for Bouillabaisse (the traditional Provençal seafood stew) prepared by Chef Lynne Gigliotti of The Culinary Institute of America.
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How to Make French Bouillabaisse, Part 1
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
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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 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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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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