Bouillabaisse by Chef Ludo Lefebvre

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  • Опубліковано 30 жов 2024

КОМЕНТАРІ • 212

  • @timursalakhetdinov9662
    @timursalakhetdinov9662 3 роки тому +14

    I’ve made it and it is just wonderful! Almost eat my fingers! Great recipe, thank you Ludo!

  • @jasminebapic1898
    @jasminebapic1898 3 роки тому +12

    We did this recipe with my boyfriend last night and it was a success! Thanks Ludo, c’était top!

  • @alexsaucedo5608
    @alexsaucedo5608 10 місяців тому +1

    Awesome recipe chef! Will make it soon

  • @jeffwei
    @jeffwei 4 роки тому +62

    love the way he just casually throws scallops into the stock...

    • @dangzali
      @dangzali 4 роки тому +6

      I love when his family come and ruin his film lol

    • @Samurai78420
      @Samurai78420 3 роки тому

      Lol for real

  • @maryhudson6137
    @maryhudson6137 3 роки тому +3

    Your English is very good. I love the way you try so hard to get it right. I am honored that you have worked as hard to perfect English as you have to make your food 🥘 wonderful.

  • @Hairysteed
    @Hairysteed 4 роки тому +39

    "Red sniper..."
    Vasily Zaitsev: "You called?"

  • @chrisw.4600
    @chrisw.4600 Рік тому +2

    It has been a pleasure watching this chef and getting us through his bouillabaisse! A very emphatic and charismatic character, easy to follow. Thanks for the show.

  • @pmissy3852
    @pmissy3852 4 роки тому +4

    This recipe seems awesome too!! I’m also going to try it.

  • @shrijitmazumdar8156
    @shrijitmazumdar8156 Рік тому +1

    Wonderful recipe by a expert chef who has great sense of humor too,,nice video

  • @shooting26gaming28
    @shooting26gaming28 10 місяців тому +1

    Beautiful recipe cheaf

  • @ardentdfender4116
    @ardentdfender4116 4 роки тому +8

    Great recipe and showing how its made French Style. However, what I learned is how to really make a rich flavored broth for any fish dish or even meat maybe with some slight adaptation variation.

  • @LiriBrightstar
    @LiriBrightstar 5 років тому +20

    This video deserves more views! Thank you for this recipe, chef!

  • @matheushubner4888
    @matheushubner4888 4 роки тому +33

    Great video! I love the red sniper part, and the kids bursting through the kitchen. Great recipe also!

    • @5610winston
      @5610winston 3 роки тому +2

      "You're going to eat Daddy's delicious bouillabaisse first if I have to pump it down your throat with a plumber's helper!"

    • @robhou5353
      @robhou5353 2 роки тому

      The partisan liberators from the movie Red Dawn ate a lot of those decorated sharpshooters over an open camp fire.

  • @kimberlym.2547
    @kimberlym.2547 4 роки тому +6

    Thank you for the recipe. The broth turned out delicious!

  • @sultanarazia3719
    @sultanarazia3719 4 роки тому +5

    I’m learning french cooking, it’s so adorable!

  • @jennybayonchen
    @jennybayonchen 4 роки тому +6

    Thanks for sharing this recipe! Easy enough to make to impress my friends at a dinner party! Merci beaucoup!

  • @Normb29
    @Normb29 4 роки тому +2

    Bonne présentation. Recette superbe. Bravo.

  • @reacaoanimada9455
    @reacaoanimada9455 Рік тому +2

    subtitles go like: "booyah base"

  • @jakelynefinan8614
    @jakelynefinan8614 2 роки тому

    I don't know where you're filming from, but its always such a delight to see Tillamook brand dairy as the town of Tillamook where its made is like 30 minutes away from me and its truly a beautiful place.

  • @johngraves6878
    @johngraves6878 2 роки тому +1

    Charming!

  • @joesmith7427
    @joesmith7427 6 місяців тому

    The beaches are World Class too!!

  • @mikahina3909
    @mikahina3909 4 роки тому +11

    what can you do with the processed part that is left in the strainer?

    • @MoochagraProphet
      @MoochagraProphet 4 роки тому +1

      trash it

    • @kevos9562
      @kevos9562 3 роки тому +11

      You can use a spoonful or 2 in an omelette also you can dry it out in the oven, blitz it into a powder with salt pepper sugar and chilli powder and you have a great seasoning salt

    • @vinunleaded
      @vinunleaded 3 роки тому

      Nothing, I am affraid. That's for the bin.

    • @christinar8419
      @christinar8419 3 роки тому +1

      Mash it into a croquettes and fry it

    • @clintonleonard5187
      @clintonleonard5187 2 роки тому +1

      Croquettes.

  • @flaviaescobar3007
    @flaviaescobar3007 2 роки тому +1

    My mouth is watering :D! That looks delicious!

  • @rag5075
    @rag5075 2 роки тому

    Perfect recipe

  • @danielgreen3715
    @danielgreen3715 Рік тому

    Im Hungry Now!😋😋😋

  • @chrisjones1798
    @chrisjones1798 3 роки тому +1

    I now want to make this 👌👌👌👌

  • @trblcleft
    @trblcleft 3 роки тому +7

    Oh my gosh, when I realized he was only making a stock

  • @lester44444
    @lester44444 2 роки тому

    I want all recipes shot like this

  • @papercrafts7831
    @papercrafts7831 2 роки тому

    Great soup

  • @amethystfish
    @amethystfish Рік тому

    Hi Chef Ludo, what can we use the ground seafood for, after you squeezed out all the stock? Merci!

  • @domm2293
    @domm2293 3 роки тому +6

    The kids bursting into the room was the best 😂

  • @Tatjanak1989
    @Tatjanak1989 4 роки тому +3

    Hi! I would LOVE to make this recipe but red snapper is incredibly difficult to come by in Germany. So you have any good substitutes? I'm hoping that cod, pangasius or redfish/rosefish (sébaste ?) would work as i can get those easily. I also love meagre (maigre)... would that work? And I know where I could get fish bones, but not sure that would speed up the process... Thanks for any and all advice!

    • @kasperdam9328
      @kasperdam9328 2 роки тому +2

      Usually any kind of white/firm fish for a bouillabaisse is a go. Just don't use crumbly fish like salmon, unless you want it with smaller pieces ofc. If you want the rustic version with bigger pieces, almost all white fish is great. The cheaper the better.

  • @uhartmixe
    @uhartmixe 3 роки тому +3

    Trop rigolo la vid😆 j’aime bien la présentation décontractée,cuisiner sans prise de tête! Bien chef!

  • @Jonsson474
    @Jonsson474 3 роки тому +32

    I’m a bit curious how bouillabaisse was a poor mans soup and yet it was supposed to have saffron in it. Saffron Crocus didn’t (and doesn’t) grow in the south of France and had to be imported, so it must have been extremely expensive and considered a luxury product. All imported spices were expensive and only used by wealthy people. Therefore I don’t think saffron was part of the original bouillabaisse.

    • @Moutley33367
      @Moutley33367 3 роки тому +6

      I "clocked" this and thought perhaps Caraway seed might be an economical alternative.

    • @derekbruce5042
      @derekbruce5042 2 роки тому +5

      They weren’t made with shrimp and scallops either you dummy it’s an adaptation of an original poor men’s dish

    • @Jonsson474
      @Jonsson474 2 роки тому +5

      @@derekbruce5042 It could contain anything one could get hold of and shellfish was considered poor mans food. Not the fancy expensive food it is today in parts of the world.

    • @burlatsdemontaigne6147
      @burlatsdemontaigne6147 Рік тому +7

      France had of cross Mediterranean trade with Arab countries and was the colonial power in many of them. Bouilabaise is a dish from Marseilles which is a big port. Plenty of Northern African influence in French food and you only use a tiny bit of saffron.

    • @myfairyblueworld
      @myfairyblueworld Рік тому +3

      I read up on the history and apparently saffron was added when it was not as expensive as it is now. It only needs about 10 pistons so even at today's cost should only translate to about .50 cents US.

  • @kubotamaniac
    @kubotamaniac 4 роки тому

    WOW! Looks super bon!!

  • @myfairyblueworld
    @myfairyblueworld Рік тому +1

    Ludo, I love you despite that you can come off a bit obnoxious at times but I'm sure you're no more so than most of the French seem ... myself included. LOL! 😉😆
    This recipe looks and sounds delicious but I will be changing several things starting with making a fish stock with bones, shrimp shells, and other fish and shellfish scraps instead of with shrimp, scallops, and fish which is very wasteful unless you repurpose the strained leftovers (which is 100% possible). FYI, for anyone else that has an issue with the waste, you can opt to use a store bought fish stock and just add your aromatics to it.
    I would also not use butter since it's not traditional although I'm sure it makes the broth extra delicious and unctuous. I mean, it's butter so I can't hate it!
    Personally, I would have appreciated if you had explained or demonstrated how bouillabaisse is served in France, by serving the broth separately from the proteins as well as a little more history on the evolution from a poor man's stew to the more refined French version as we know it today.
    Santé!

  • @mathiasgraf3281
    @mathiasgraf3281 4 роки тому

    Good work Chef Ludo ... nice video with a bit of humor. I am going to make this tomorrow.

  • @ninagrigorova6961
    @ninagrigorova6961 Рік тому

    Treś bien :)

  • @GeorgeSickinger
    @GeorgeSickinger 2 місяці тому +1

    Using expensive shellfish to make stock is criminally stupid. Heads and fish trimmings are used for stock

  • @bradtisch7803
    @bradtisch7803 3 роки тому

    That thick, flavorful broth is a meal in itself.

  • @errolm8313
    @errolm8313 4 роки тому

    Très bien !! Ça vois délicieux !

  • @mikedtw
    @mikedtw 3 роки тому +1

    A pleasant presentation but I'm left wondering: did those shrimp get cleaned (deveined)? Didn't look like it on the video.

    • @roundedges2
      @roundedges2 3 роки тому +2

      And lose all that FLEVEURE?

  • @healthyfoodbylucianacistec2159

    😂 I love your Version! 👌👏👏

  • @mikewu6801
    @mikewu6801 4 роки тому +39

    Fish for the poor...proceeds to add saffron. What...?

    • @kiana4431
      @kiana4431 4 роки тому +2

      used to be for the poor, and the way the poor cooked in the past was surely a disaster lmao

    • @Jonsson474
      @Jonsson474 3 роки тому +2

      I’m quite convinced that saffron was never in the original recipes. It would have been extremely expensive back in the days. Adding saffron to the bouillabaisse is a modern thing.

    • @66siclone79
      @66siclone79 3 роки тому

      @@Jonsson474 again, marseille was one of the biggest importor and producer of safran in europe, in colonial times, safran cost was very low

    • @NouriaDiallo
      @NouriaDiallo Рік тому

      It's very easy to grow in your garden, especially in Provence.

    • @BillSikes.
      @BillSikes. Місяць тому

      They probably grew their own, it's only Crocus

  • @FlameHashiraAries
    @FlameHashiraAries 4 роки тому +24

    "was made to be cheap"
    costs me 30$ XD

    • @miki9548
      @miki9548 4 роки тому

      Ahaha

    • @Jonsson474
      @Jonsson474 3 роки тому +2

      Seafood wold have been very cheap but the spices would have cost a fortune. I don’t think they used saffron in the original recipe.

    • @66siclone79
      @66siclone79 3 роки тому

      @@Jonsson474 I'm from Toulon (near marseille) and in the XVIII century, The south of france was one of the biggest producers of safran of the world, so it was very accecible for the poors (wish are not now because off surpopulation, end of colonialism and ecological problems)

    • @DeezeNutsX
      @DeezeNutsX 3 роки тому

      there was a video on youtube where it was all about medival food and what knights eat but the video maker also made one about what pesants ate and it was fresh salmon and artisan bread, something that is considered high quality restaurant food but back in the day thats what the pesants ate cuz thats what was available to them

  • @rxlo1062
    @rxlo1062 4 роки тому +1

    Awesome recipe thank you. You have a beautiful family. 👍😊

  • @_ChristinaLauren_
    @_ChristinaLauren_ 3 роки тому +2

    I love that the French can say the R only in celery. 😁

  • @plesbre79
    @plesbre79 4 роки тому +1

    Why did you use Italian water?

  • @peterdongara2639
    @peterdongara2639 2 роки тому

    I will try this recipe asap. Looks delicious. I would like to go to your restaurant some day. Thanks chef.

  • @mamt0m
    @mamt0m 2 місяці тому

    the best recipe on yt, i just came back after 2-3 yars to make it again

  • @iansclone
    @iansclone 2 роки тому

    Came for the Bouillabaisse, following because dude and his fam know their ice cream.

  • @clauc5587
    @clauc5587 3 роки тому

    Tks for teaching. Only for you to know it, the recipe is not in the link.

  • @kamilamilo6617
    @kamilamilo6617 4 роки тому +3

    Bonjour! Merci pour votre recipe! What I can use instead of scallops? And what types of fish is acceptable in this soup? Regards from Pologne!

    • @hennayatsu6969
      @hennayatsu6969 4 роки тому +4

      Originally they used whatever the could find that were leftover parts like fish heads or parts that were not used by the restaurants due to the fact that sailors were mostly poor. You can use whatever you enjoy most and whatever you are able to afford. For fish you may want Sculpin, Rockfish and the likes. However no salmon or other types of oily fish. For shellfish: lobster, mussels, clams, shrimps.
      All up to you and your likes. No need for alcohol if you'd rather not. Use fennel instead.

    • @myfairyblueworld
      @myfairyblueworld Рік тому

      @@hennayatsu6969 agreed but you can actually use oily fish but it would be best to cook separately and added last just before serving so as to not take over the flavor of the broth. Also, you can eliminate the alcohol in the Pernod by cooking it off separately until the alcohol burns away and then add it. It really does add a magnificent flavor.

    • @sabriny2708
      @sabriny2708 Рік тому

      Thank you and will definitely try this weekend. Merci beaucoup, Chef Ludo 😊

  • @tomyanno972
    @tomyanno972 3 роки тому

    Voila!

  • @maddyfearnley6479
    @maddyfearnley6479 4 роки тому

    Thank youu!

  • @rag5075
    @rag5075 2 роки тому

    Do he have UA-cam channel

  • @graphene1487
    @graphene1487 Рік тому

    everyone wants it "quick," but good things take time.

  • @brapowell5107
    @brapowell5107 3 роки тому +1

    I only eat salmon but I'll try that.

    • @myfairyblueworld
      @myfairyblueworld Рік тому

      If you love salmon try making Finnish salmon soup.

  • @Wuudy123
    @Wuudy123 Рік тому

    What kind of Pernod is it? Seems like a rare ingredient.

    • @Wuudy123
      @Wuudy123 Рік тому +1

      If you Google it, it’s a liquor made from anise, pretty expensive consider if you only use some portion of it for cooking u less you drink it, I’ve got one from local liquor store for about $35.

    • @myfairyblueworld
      @myfairyblueworld Рік тому

      It's an anise liqueur. You can substitute it for lesser known brands or use an absinthe. If you don't want to spend the $ you can try and mock the flavor by steeping the predominant herbs and spices into a strong tea and use that instead. I've done this in the past and it's worked quite nicely. I love Pernod but I hate that it has green dye in it and it's pretty pricey to boot.

  • @joesmith7427
    @joesmith7427 6 місяців тому

    Come to TAMPA, FLORIDA USA we are looking for some great chefs in our area!! We eat all styles of food here!!
    Our airport is 1 of the TOP 10 in the WORLD!!

  • @The_dimple_girl_
    @The_dimple_girl_ 4 роки тому

    What do with the processed leftovers?

  • @george5590
    @george5590 4 роки тому

    so what is a fish chowder base?and is that chowder american

    • @myfairyblueworld
      @myfairyblueworld Рік тому

      Chowder is just a style of soup that can be red, white, or pink, with or without cream and there are many, many recipes but almost all chowders have potato.

  • @kevinkinchen1260
    @kevinkinchen1260 Рік тому

    Do you discard strained solids from the broth? There was all kinds of meat in there. Does anyone do anything with it? Love Bouillabaisse, but I hate wasting food.

  • @nicolaastanghe475
    @nicolaastanghe475 8 місяців тому

    If you prefer more food dont mix and strain. still amazing.

  • @thelastone7015
    @thelastone7015 4 роки тому +3

    the poor man in france must be really rich....

  • @pichetkullavanijaya6908
    @pichetkullavanijaya6908 Рік тому

    Any relation to Monsignor Marcel Lefebvre, founder of the Society of Saint Pius 10th?

  • @irr76
    @irr76 4 роки тому

    that looks amazing ...

  • @onocoffee
    @onocoffee 2 роки тому

    Thermomix for the FLEX!

  • @harpy00
    @harpy00 4 роки тому +3

    CHIP CHIPPERSON APPROVES!

    • @stevesalamone1461
      @stevesalamone1461 3 роки тому

      Wait why was Chip on this video?

    • @dorjancounts
      @dorjancounts 2 роки тому

      @@stevesalamone1461 Chip loves to take a lady out for a hot bowl of bouillabaisse, study the lore

  • @paoloinzaino9626
    @paoloinzaino9626 2 роки тому +1

    Hai mai pensato di fare la ricetta versione gelato?

  • @markrosenstand4796
    @markrosenstand4796 Рік тому

    On my 3rd version,this is the one.

  • @ne_gachi
    @ne_gachi 5 років тому +6

    Tiger shrimp, scallops,saffron..
    damn I wanna be poor in France

  • @goletra
    @goletra 4 роки тому +1

    Doucement, les gars!

  • @robhou5353
    @robhou5353 2 роки тому

    Any bouillabaisse tastes great with that generous amount of Communist sharpshooters in the pot. Field Cookbook of The Wolverines from 'Red Dawn'.🍲

  • @alexshay7969
    @alexshay7969 5 років тому +3

    Umm so if your Bouillabaisse doesn't turn out good, you can blame on the fact that they are not from France?

  • @racheldass9043
    @racheldass9043 3 роки тому +1

    OMG HE IS FUNNY

  • @onthehardsun8824
    @onthehardsun8824 Рік тому +2

    When you try to be nice and funny but you cant, cause you are French…

  • @elliotcastroooo
    @elliotcastroooo Рік тому

    This guys accent has me convinced that the recipe might just be authentic.

  • @hugosbalder6139
    @hugosbalder6139 3 роки тому +1

    Don't follow the links, they are only referencing to Le Creuset.............

  • @torkelsvenson6411
    @torkelsvenson6411 3 роки тому

    "Fish soup for the poor"
    *Adds scallops *

    • @TMTLive
      @TMTLive 2 роки тому +1

      *throws them in the stock which gets strained*
      At this point I will never ever make this recipe at home, it's clearly a (fancy) restaurant recipe.

    • @myfairyblueworld
      @myfairyblueworld Рік тому

      @@TMTLive I understand your sentiment but you could still utilize the strained ingredients, I would or you could go the route of using a store bought fish stock for about $4 US or better yet make your own with shrimp shells, fish bones, heads, and scraps. This recipe is the quick version not the inexpensive one.

  • @sandwitch911
    @sandwitch911 3 роки тому +1

    "Little touch of saffron"
    Not sure if 20$ worth of saffron was a "little touch"...

  • @jonathanniccolls1592
    @jonathanniccolls1592 4 роки тому +6

    Thanks for the recipe ...LOL! Generous??? See, that's what you get for serving that itsy bitsy bowl of Bouillabaisse for a "serving"! A KID-NADO ripping through your kitchen! I want a wide rim soup bowl full of Bouillabaisse and 1/2 of a baguette to wash it down with. That's supposed to be dinner, NOT a snack!

  • @tb4l747
    @tb4l747 3 роки тому

    im muslim
    so i can’t use wine is there a substitute? maybe vinegar or something

    • @novaterata
      @novaterata 3 роки тому +2

      The wine will cook off, and isn't any different than eating bread, which is alcoholic before baking. I understand that some jurists would consider it haram, but seems to miss the point of the original intent of the prohibition to me.

    • @myfairyblueworld
      @myfairyblueworld Рік тому

      Pernod is not wine it's an anise liqueur. You can cook it separately to burn off all of the alcohol and then add it or leave it out all together. You can also make a strong tea using the predominant herbs and spices in the Pernod and use that instead. I've done this in a pinch and it's just as delicious.

  • @salapra
    @salapra 2 роки тому

    The best and fresh part of video were the Kids . God Bless

  • @boring247boring5
    @boring247boring5 2 роки тому

    Rest dans Peace Liliane de Toulon Fr Born December 21 le 2021 Departed September 11 2021

  • @robingadd1216
    @robingadd1216 5 років тому +2

    What a lovely man :).

  • @Tuttiquantiful
    @Tuttiquantiful 3 роки тому +3

    Gamba, scallops, red snapper, saffron. Poorman’s dish

  • @FrancoisdeMelogue
    @FrancoisdeMelogue 8 місяців тому

    Nice fish soup... I think calling this bouillabaisse is a stretch.

  • @jeremyd6775
    @jeremyd6775 2 роки тому

    So this is a Lexus and Tillamook ad?

  • @anatoliyzong
    @anatoliyzong 3 роки тому

    This guy is crazy

  • @Skutchiamo
    @Skutchiamo 4 роки тому

    Everything about that looks great except the bowl

  • @jul3249
    @jul3249 2 роки тому

    Anyone else thought the dish was almost over then realized it was only the broth?

  • @JonathanLopez-bx7sb
    @JonathanLopez-bx7sb 2 роки тому

    Darn kids!

  • @spacedimensia
    @spacedimensia 3 роки тому

    I KNOW THAT ICECREAM

  • @spindleswift8667
    @spindleswift8667 Рік тому

    This video may have been posted by Le Creuset, but the obvious product placement for Tillamook was pretty uncool.

  • @RVFFICA
    @RVFFICA 2 роки тому

    Really love butter the French do 😂

  • @victorrain
    @victorrain 3 роки тому

    The first time I heard of this dish was from Under Siege.

  • @lyricmailloux2803
    @lyricmailloux2803 3 роки тому

    My point is...
    Dolphins

  • @swizzybk1665
    @swizzybk1665 3 роки тому

    red sniper

  • @temeiahdorsey1434
    @temeiahdorsey1434 3 роки тому +1

    I came from sister,sister 😂