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
A Seafood Lover's Dream (Cioppino) | Chef Jean-Pierre
Hello There Friends, Today I'm going to make a dish that is sure to please ALL of the Seafood Lovers! A Cioppino, a dish full of fish and wonderful flavours that come together in harmony to make you want more and more! Come and learn how to make this dish and let me know what you think in the comments below!
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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.
$1000 Seafood Stew? | Bouillabaisse Recipe
Picture this, folks, we're about to dive into the ocean of flavors with the world's most expensive and fancy seafood bouillabaisse recipe. Imagine fresh seafood, from the finest fish to the most succulent shellfish, simmered down into a heady, aromatic broth. Trust me, even if you had to part with $100, every bite will have you feeling like you're dining in a top-notch French seafood restaurant, all without leaving your kitchen!
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Julia Child's Bouillabaisse (Fish Stew) | Jamie & Julia
Making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. Today I make one of my greatest cooking accomplishments Julia Child's Bouillabaisse (Fish Stew).
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Bouillabaisse Recipe:
1/2 cup (118 ml) extra-virgin olive oil
1 cup (150 g) chopped onion
1 cup (89 g) chopped leek
4 cloves smashed garlic
2 or 3 large, ripe tomatoes, chopped or 2 cups canned
2 1/2 quarts (2.5 l) water
Fresh herb sprigs: thyme, parsley, fennel fronds and basil (in any combination)
1 2-inch wide strip of fresh orange peel (optional)
1/2 teaspoon crumbled saffron
1 tablespoon sea salt
3 – 4 pounds (2 kg) fish heads, bones, trimmings, shrimp shells
1 pound (450 g) peeled shrimp (save the shells for the stock)
1 pound (450 g) cod, halibut or other flaky white fish, cut into large chunks
1 pound (450 g) mussels or clams, scrubbed and mussels debearded
Crusty bread, sliced, for serving
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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