Seafood Bouillabaisse Recipe in 1080p HDR
#seafoodbouillabaisse
In a pot, melt a spoon of butter until it’s sizzling. Quickly add 6 prawn heads followed by 1 stalk of celery, 1 stalk of leek, 1 carrot, and half red onion all finely chopped.
Once there’s a beautiful aroma arising from the prawns and vegetables, add half a dozen chunks of chopped fish. We used barramundi and salmon tonight.
Next add half cup of white wine and half tsp salt. Followed by one third can of tomatoes and some juice to go along. A dash of black pepper to season the mix. And add a little water to fill the pot to halfway full.
Bring everything to a boil and let it simmer for 20 minutes. Then use a hand blender and blitz the contents in the pot until it becomes a mushy mixture on top and still soupy underneath. Then strain the clear liquid into another pot.
The last pot is to simply boil this strained and tasty broth. Once it boils, it is time to poach the rest of the seafood. Poach in order of slowest to fastest to cook. White clams, scallops, barramundi, salmon and prawns in that order.
Prawns cook only a minute so once that’s cooked, you are ready to serve. In a shallow bowl or deep plate, place the seafood first and arrange them in a pretty pattern. Then ladle in the delicious broth and add a garnish of mint on top.
Garnish with sprigs of dill or parsley to finish.
Music track “Sauvignon” from Silverfish album, composed and performed by Ian Low.
Download the album from iTunes at Silverfish by Ian Low
Gennaro's Italian Fish Soup
Bravo! The Don of Food Tube is back with a glorious fresh fish soup recipe direct from his hometown on the Amalfi Coast of Italy. Gennaro is cooking outside in the fresh air with some incredible fish but you can try this at home with whatever fish you fancy.
What fish would you put into your soup food tubers? Any specialities from where you are in the world we're missing? Please share all in the comments box - we'll be waiting!
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Authentic Bouillabaisse Recipe (Seafood Dish)
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In today's ???????????????? ???????????????????????????? ???????? ???????????????? video, Chef Mike Robinson of Farming The Wild makes authentic Bouillabaisse, a fish stew that includes a variety of herbs and spices in the broth.
Watch Chef Mike on All New episodes of Farming the Wild, every Monday night at 8:30 PM ET!
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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
CIOPPINO (The Perfect Dip for Crusty Bread)
Cioppino might be the best dip for your bread to ever exist. Make it for a group of friends or just make a batch for yourself and revel in what a good cook you are.
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6.75qt LE CREUSET DUTCH OVEN:
--RECIPE--
▪125g or ½ white onion, small diced
▪75g or ½ medium bulb fennel, small diced
▪4-5 garlic cloves, minced
▪Olive oil
▪Salt
▪1lb/.5kg shell-on raw wild shrimp, shells removed and reserved for stock
▪1box/900-1000g(mL) chicken stock
▪1 bottle/240g(mL) clam juice
▪Chile flake
▪200g or ¾-1c dry white wine
▪800g/28oz nice whole peeled canned tomatoes, pureed
▪1lb/.5kg mussels, rinsed, beards removed (any broken/open mussels discarded)
▪1lb/.5kg fresh atlantic cod, cut into 1”/2.5cm chunks and salted before cooking
▪.5lb/225g squid tubes and tentacles, sliced
▪Pinch sugar
▪Black pepper, chopped parsley, additional olive oil, to garnish
▪Plenty of good crusty bread for dipping
Into a medium sauce pot, add the shells from 1lb shrimp, stock, and clam juice. Bring to a simmer and continue simmer over medium low for about 15min.
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Heat a large heavy bottomed pot over medium. Add very generous squeeze of olive oil (it should almost coat the bottom fo your pot. To that, add onion, fennel, and garlic and a large pinch of salt. Stir and sweat over medium for 4-5min.
Add pinch of chile flake to veg. Allow chile flake to cook and infuse the oil for about a minute, then add in wine. Bring wine and veg to a simmer and continue to cook for 2-3 more minutes or until wine is mostly evaporated.
Add in all of the strained liquid from your shrimp-clam stock (discard shrimp shells). You should be adding about 1200g/mL here. If you don’t have enough, add additional chicken stock or water. Stir in pureed tomatoes. Increase heat to medium high, bring to a boil. Continue to simmer and reduce for approx 15min by about 15-20%.
Taste base for seasoning. Add salt and pinch of sugar if needed to balance acidity.
Reduce heat to low then drop in cod, shrimp, and squid. Gently move with a spoon to ensure everything is spread evenly and submerged before adding in mussels and snuggling them into the base to submerge. Bring to a simmer, cover, and allow to poach for 3-4 mins.
Very gently stir the seafood. Continue to cook if mussels aren’t yet fully open. When mussels are fully opened and the rest of the fish is opaque, it’s done! Discard any mussels that didn’t open during cooking.
Ladle into a bowl, garnish with black pepper, olive oil, and minced parsley, and enjoy with crusty bread.
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#cioppino #seafood
CHAPTERS
0:00 Intro
0:30 The base - aromatics
4:00 The seafood components
6:12 Adding the seafood to the base
7:11 call me Lord B-man (Established Titles ad)
8:27 Finishing the cioppino
10:03 Let’s eat this thing
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CrossFit - Cooking Seafood Bouillabaisse
Chef Nick Massie shows you how to whip up Alaskan king crab, lobster tail, scallops, shrimp and cod for a seafood bouillabaisse.
It's a French seafood stew with tomato broth, he explains. This is the kind of food that I get excited about.
Also among the ingredients: white wine, clam juice, diced tomatoes, crushed tomatoes, chicken broth, celery, leeks, garlic and roasted garlic oil. Massie creates the broth in a large pot with garlic oil, garlic, leeks and celery, adding in chicken broth, clam juice and white wine. In a separate pan, he cooks the scallops, cod and shrimp. He uses the broth to poach the lobster tail.
What I would recommend is that you cook off all the seafood. Have the broth separate, says Massie, who runs PaleoNick.com. Say you're going to save that in your fridge throughout the week. I would heat up the broth and then just put the seafood in your bowl and pour hot broth over it. Trying to heat the seafood again ... it would probably overcook.
Video by Nick Massie.