While listed a part of the great sauces the "Americaine" is indeed is not a mother sauce, for some reason I had this stuck in my head that it used to be 😄 a great sauce nonetheless .
In Maine and the Maritime Provinces of Canada you will sometimes come across the most genuine experience of this meal there is. Families whose home and dock lie along one of the long shallow reaches to the ocean will set up a large boiling pot for their restaurant. Your purchase (lobster, clams, potatoes and ears of sweet corn) is placed in a tagged net bag and put into the communal pot to cook. Side dishes of baked beans, cole slaw, bread, etc. are available, and when your number is called, are plated along with your meal. Seating is mostly outside on benches. although some have more or less permanent all-weather facilities, and huge amounts of butter and salt are nearby along with your cold beverage of choice. I can't prove that any day's broth was either recycled, or flavored with herbs or other roots, but I've never had a better meal of better food anywhere at anytime.😋😊
That sounds pretty awesome! There is nothing like getting your seafood fresh in these seaside towns, whatever dish is in question. Clambake, crawfish boil, po' boy sandwich, lobster roll, fried clam strips, crabcakes; fish and chips; raw oysters and clams; all are amazing.
I have a huge respect for all the people who can cook the bouillabaisse soup! I’ve prepared it last time exactly a year ago and I know how much work goes into the preparation. Extra filming and editing it makes it more difficult! Thank you for sharing your experience with us ❤
Your dishes are always excellent, but the fish ones have a special place in my heart. When I lived on the coast I'd put out my own lobster creels & there was such a good selection of other seafood loveliness that it was my main protein source. Now back in the hills & wilds I have to rely on my travelling fishmonger who comes around once a week. He is good though & will special order anything he doesn't usually carry. I'd happily gobble up that seafood a l'armoricaine, it looks stunning. Will have to give your version a go. Many thanks.
Finally I can claim the most prized “FIRST” comment! Great recipe, and thanks for introducing us to the variety in French cuisine besides the classics. My partner is from Occitanie and we always come here during the summer and I keep impressing my in-laws with your recipes. Would be amazing if you could also share a recipe from the Occitanie region please. Thanks!
Stephan, your presentation photo is beautiful with the added touches like lemon twists and lacey fresh herbs! Very nice! The only problem with this shortcut is that you have to have made your shrimp bisque in advance, and that in itself is quite a task. I make a different style, probably it is more the French style, with a variety of shellfish (King crab, mussels, clams, shrimp, etc…)and I use a good brand of bottled clam juice, saffron, fennel, and Pernod for flavoring the broth, and no cream. If I’m lucky, I may have saved shrimp shells from a previous meal (but I wouldn’t be likely to have shrimp bisque on hand!). I don’t find it much trouble to make, (the soup, that is, the boullibase, really- it’s just challenging to get all the different seafood together for the meal, not everything is available on any given day like it used to be. You mention buying the bisque in a shop, but that would be extremely difficult to find here in the SF Bay Area. All the seafood shops are gone.
Chef Stephen..very impressive Seafood dish…The way I understand that You combine here 2 Legendary dishes… "bouillabaisse" style Versus "cioppino"..."American" style, The first famous French “bouillabaisse ” is Based on white wine And the cioppino, which was invented in San Francisco Based, on tomato juice…What you did here is kind of a Natural Choice of using both great methods, grait job!
I remember watching Rick Stein where he visited the vineyard that makes Noilly Prat and he asked them the correct pronunciation. Prat was spoken with a hard T sound at the end and not the pretentious and stereotypically French silent T.
Any tips on how to take apart s crab? The one you have there is all nicely cut up. But what if I go and buy the whole thing? Can't wait to make this dish!! Thanks again !!
I never used a bisque to make it, I usually flavor it with the shells and heads of the thing I intend to serve: Lobster, crayfish... But I'll try this method with some fish and mussels.
I enjoy your channel. But 1 complaint as a chef and a person who watches alot of this type of show.... why not go through the steps of your bisque. You just say add the bisque. More detail please.
In the spirit of making things simpler? Have you looked at boeuf en daube? The provencal recipe in French Menu cookbook requires three kinds of pork fat, threaded through the beef pieces like a stuffed olive. Just way overboard prep for a stew…
While listed a part of the great sauces the "Americaine" is indeed is not a mother sauce, for some reason I had this stuck in my head that it used to be 😄 a great sauce nonetheless .
Perfect! I´m on a seafood diet! when I see food... I eat it !!!
In Maine and the Maritime Provinces of Canada you will sometimes come across the most genuine experience of this meal there is. Families whose home and dock lie along one of the long shallow reaches to the ocean will set up a large boiling pot for their restaurant. Your purchase (lobster, clams, potatoes and ears of sweet corn) is placed in a tagged net bag and put into the communal pot to cook. Side dishes of baked beans, cole slaw, bread, etc. are available, and when your number is called, are plated along with your meal. Seating is mostly outside on benches. although some have more or less permanent all-weather facilities, and huge amounts of butter and salt are nearby along with your cold beverage of choice. I can't prove that any day's broth was either recycled, or flavored with herbs or other roots, but I've never had a better meal of better food anywhere at anytime.😋😊
That sounds pretty awesome! There is nothing like getting your seafood fresh in these seaside towns, whatever dish is in question. Clambake, crawfish boil, po' boy sandwich, lobster roll, fried clam strips, crabcakes; fish and chips; raw oysters and clams; all are amazing.
I can't imagine how great that will taste! I was salivating the whole time!
I worked in L'Orient several years ago, and made this to match my favorite dish from the city. Thank you very much for the recipe!
Merci beaucoup
I have a huge respect for all the people who can cook the bouillabaisse soup! I’ve prepared it last time exactly a year ago and I know how much work goes into the preparation. Extra filming and editing it makes it more difficult! Thank you for sharing your experience with us ❤
could we have a recipe for a seafood bisque in the future?
He doesn't know how to make it.
Yes, exactly! That bisque is the challenging part.
Ok, I’m hungry now. Why do I watch videos like this early in the morning? Yum.
To make plans for dinner 😊
Your dishes are always excellent, but the fish ones have a special place in my heart. When I lived on the coast I'd put out my own lobster creels & there was such a good selection of other seafood loveliness that it was my main protein source. Now back in the hills & wilds I have to rely on my travelling fishmonger who comes around once a week. He is good though & will special order anything he doesn't usually carry. I'd happily gobble up that seafood a l'armoricaine, it looks stunning. Will have to give your version a go.
Many thanks.
Finally I can claim the most prized “FIRST” comment!
Great recipe, and thanks for introducing us to the variety in French cuisine besides the classics. My partner is from Occitanie and we always come here during the summer and I keep impressing my in-laws with your recipes. Would be amazing if you could also share a recipe from the Occitanie region please. Thanks!
I'm in Maryland and we're known for the blue crab, this seems like an awesome way to use them besides the usual steaming haha
yeah absolutely
This dish looks so delicious Thanks for sharing 👍🙏🏻🍾
Stephan, your presentation photo is beautiful with the added touches like lemon twists and lacey fresh herbs!
Very nice!
The only problem with this shortcut is that you have to have made your shrimp bisque in advance, and that in itself is quite a task.
I make a different style, probably it is more the French style, with a variety of shellfish (King crab, mussels, clams, shrimp, etc…)and I use a good brand of bottled clam juice, saffron, fennel, and Pernod for flavoring the broth, and no cream. If I’m lucky, I may have saved shrimp shells from a previous meal (but I wouldn’t be likely to have shrimp bisque on hand!). I don’t find it much trouble to make, (the soup, that is, the boullibase, really- it’s just challenging to get all the different seafood together for the meal, not everything is available on any given day like it used to be.
You mention buying the bisque in a shop, but that would be extremely difficult to find here in the SF Bay Area. All the seafood shops are gone.
Chef Stephen..very impressive Seafood dish…The way I understand that You combine here 2 Legendary dishes… "bouillabaisse" style Versus "cioppino"..."American" style,
The first famous French “bouillabaisse ” is Based on white wine And the cioppino, which was invented in San Francisco Based, on tomato juice…What you did here is kind of a Natural Choice of using both great methods, grait job!
I remember watching Rick Stein where he visited the vineyard that makes Noilly Prat and he asked them the correct pronunciation. Prat was spoken with a hard T sound at the end and not the pretentious and stereotypically French silent T.
Zeer goed!
Any tips on how to take apart s crab? The one you have there is all nicely cut up. But what if I go and buy the whole thing? Can't wait to make this dish!! Thanks again !!
On the 4th of July, me and the boys love to fire up the grill and flambé with sauce Americain 🇺🇲
Zatt simz tout à fait délicheuss' 😂. I am going to cook this recipe as soon as possible ! Thank you so much / merci beaucoup !!!
Hope you enjoy
If you did a cookbook of seafood, I'd buy it.
thanks 🙂
@@FrenchCookingAcademy Me too! I´m on a seafood diet! when I see food, I eat it !!!
This food is bussin 😃
I never used a bisque to make it, I usually flavor it with the shells and heads of the thing I intend to serve: Lobster, crayfish... But I'll try this method with some fish and mussels.
it works with everything but using crustaceous really does add a great taste
@@FrenchCookingAcademy OK, I'll try that with crayfish.
That green light flashing in the pan, clear proof we have aliens living and cooking on Earth!
Do you have a recipe for the bisque?
do i make a bisque in advance?
I miss you tasting the food after you make it. Can you add that back in?
Question, is that bisque in your book?
Can I make this without the onion ? I’m allergic for onion , but Not for spring onion .
yes you can i am using shallot 👍
Why is it important to stop the exhaust fan before you flambé?
I enjoy your channel. But 1 complaint as a chef and a person who watches alot of this type of show.... why not go through the steps of your bisque. You just say add the bisque. More detail please.
Dang this Brittany girl sure knows what she's doing
Bizes de Montreal
In the spirit of making things simpler? Have you looked at boeuf en daube? The provencal recipe in French Menu cookbook requires three kinds of pork fat, threaded through the beef pieces like a stuffed olive. Just way overboard prep for a stew…
*Cough cough* best country is obviously 🇺🇸 USA!! But thanks for the recipe
Just got back from Brittany ..mind blown
🦝
It's not a mother sauce.
Who is Brittany?
Is there any taste too it? LOL
You didn't make the bisque because you are not a real chef...
Mussels bisque how one makes it ? Please