Bouillabaisse - Frenchy fish stew with croutons and rouille
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- Опубліковано 7 вер 2022
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I refuse to write an actual recipe for a stew that's better improvised. FWIW, here's how I would make bouillabaisse in broad steps:
1) If you want rouille for the croutons, start with that, because the flavor improves as it sits around for awhile. Rouille is spicy aioli and aioli is garlicy mayonnaise made with olive oil, with or without egg yolk as an emulsifier. Some possible additions would be roasted red pepper, nuts, breadcrumbs, fish stock (maybe just the juice from your stew), lemon juice or vinegar, saffron, chili powder, etc. There is no one traditional recipe, so work with what you have and what you like. Just make a spicy, garlicy mayonanaise.
2) To start the stew, I'd cut up some form of onion, thin slice a fennel bulb (reserving the fronds for garnish), peel and chop some garlic and get all of that softening in a pan with olive oil. In the video I diced up an artichoke heart as well, but that probably wasn't worth it. Once soft, cover with fish stock if you have it or plain water if you don't.
3) If you don't have fish stock, you can just buy a cheap, whole white fish, cut off whatever good chunks of meat you can and reserve, stuff the bones and skin and head and everything into some cheese cloth along with some bay leaves and any vegetable trimmings you have, tie off the cloth and submerge it in your simmering pot. In a half hour, you'll have amazing seafood flavor and body in your stew, and you can just pull the cloth out and discard before you eat.
4) I'd do all of the above before prepping fresh tomatoes, because I think it's good to preserve their freshness and put them in halfway though. If you want to take their skins off, you can put them in the simmering stew until their skins split, pull them out and then the skins should peel off easily. Chop them roughly and get them simmering with everything else. Cook until they're pretty much broken down.
5) The stew is often flavored with dried orange peel, but I liked the result from using a fresh orange toward the end of cooking. Grate the zest into the stew and then squeeze in the juice. You can also add any last minute seasonings to taste at this point - I just did saffron and salt. Saffron is expensive so consider using paprika instead if you want a redder color.
6) Put your reserved fish chunks and any other seafood in the stew a few minutes before you plan to eat - most fish cooks very fast. This dish is traditionally made with a massive array of different kinds of fish, but I think it's cheaper and more sustainable to focus on making a great broth and then maybe just throw in some mussels at the end - cook them until they open up.
7) Slice up a baguette or some similar bread, toast the pieces under the boiler, top with rouille, and serve with the stew. Garnish with the fennel fronds. - Навчання та стиль
In the mirror universe where removing tomato skin is not traditional, Adam (with a goatee) is saying "sure if you really need to you can remove the skin. long live the empire". Great vid as always Adam :)
"Sure, you can remove the skin with an agonizer...." 😆
🖖
"Tomatoes don't give that gritty texture that tradition demands but they're good anyway. Long live the empire."
man, "long live the empire" never ceases to make me laugh.
Nice bro original not overdone joke, upvoted!
We need a satirical video following a recipe made by mirror universe Adam
Blows my mind how you’re able to make 3 videos a week without having any dips in quality. Great vid as always
Edit: although if there were to be that’s no problem. Fans stick through it thick and thin
he just talked about how he wants to cut down on videos on his podcast
I think of them as the same video part 1 2 and 3
@@Fuzzyoshy I'd be content with 1 a week even
Ehhhhh, i love his vids, but there definitely was a felt drop in quality of the videos in the last 3 weeks or so, slightly in the cooking ones, and a bit bigger in the information ones.
Still pretty great videos tho
@@urbanfrog okay?
I often eat leeks as side veggie all by themselves, served with a little olive oil and lemon or lime juice or wine vinegar. When I do this, I usually wash them AFTER slicing to be sure to get all the mud and grit out. Sometimes I will slice them as full rings instead of halving them first. You can wash them in a colander or sieve and get your hands in there and try to separate all the slices into individual rings.
sounds good! ive been wanting to try to eat leeks more and will do this next time
@@strawbebbiejam I did not expect this comment to garner as much attention as it has, but since so many people have noticed it, I should mention also that after slicing and washing them, I simmer them in a little water or broth until they are tender, just in case anyone thinks I am eating them raw.. No need to cover the sliced leeks in water, just a half inch or so in a sauce pan and simmer them covered til tender, just a few minutes. Also, if you don't halve them before slicing, be watchful for the suckers rolling off your cutting board onto the floor. That's most likely why Adam halves them first. I usually do as well, just once in a while I like the idea of the little rings...
an easy and quick way to do it is to slice it lengthwise almost all the way down, but leave it connected at the base, then rotate 90 degrees and do it again so you split it into quarters which then separate easily to wash under a tap but are still all held together by the base which you can then cut off once theyre clean
will have to try this
and then theres me living in a smallish town where leaks arent much of a thing.
5:35 so you’re telling me Adam chose to not put white wine in food? Impossible
And skinned a tomato in the same video.
This is like the anti-vegetable-soup video.
you got a branzino (mediterranean sea bass) there, adam - definitely something you'll wanna revisit on its own!
it's a sweet, firm and very sustainable fish, and a great alternative to black and striped bass. most of them are farmed in indoor recirculating tanks with not a lot of waste going out to the sea, and no risk of escapees or spreading disease to wild fish. they're a cheaper option, but definitely don't taste cheap. try it grilled, oven roasted or pan-seared.
branzino, ftw!
Helen Rennie highly recommends branzino for bouillabasse
Genuinely one of my favorites to cook. Basically any method works.
Where can you find it? I am from the mediterannean (Morocco) and since I ve immigrated to the US (PA), I couldn't find any real good fish sadly, let alone mediteranean species like Mediteranean sea bass (What they call here Brranzino), I only had it in a fancy Manhattan Restaurant, it was delicious, a whole fish in a crust of salt...Amazing, but can't find it anywhere to buy and cook myself.
3:15 the idea that "artichoke" is named because the hairs can "choke" you is a myth. its just the anglicised form of "articiocco" from spanish. originally from "al-kharshūfa" in arabic.
I often make a bouillabaisse inspired veggie soup, I love the tomato, fennel, orange and saffron combo. I have potatoes, carrots and parsnips in it as well. Sometimes I grind up some nori and add that for a slightly fishy touch.
That's brilliant! I love fish and other seafoods but they're damn expensive! I just bought a whole salmon though because it was quite cheap by the kilos and I have the head, backbone and skins so I'm thinking of using those for a broth...
If you can find it try using some kombu to make the stock. It's a seaweed that's used a lot to make stocks in Japanese cooking and gives you a sea flavour.
Do you have the recipe written down anywhere? I would absolutely love to try that but I'm really unsure what quantities to put in there.
@@dzinypinydoroviny Not really. I have just put stuff together. Onion, garlic, potato, carrot, parsnip and fennel. Fried off with some oil, then in with a can of crushed tomatoes and some white wine. Added a veggie stock cube, saffron, salt, pepper and some cayenne or paprika. Boiled until the vegetable where soft. A little orange juice at the end.
Served with baguette and made some lazy aioli by mixing grated garlic into mayo.
The Queen just died and Adams out here doing a French recipe. What an apex predator
I lol'd so hard at this xD
Britain and France are pals now though
This is how I learned the queen died
The things you learn on UA-cam! I saw she was ill earlier.
The Queen is dead. Long live the King!
Legit didn't know the Queen died till I came down to the comments lol
Adam, PLEASE make a video on rye! Rye is a very much underused and underappreciated grain in the states. Personally, I very much like rye, yet I know nearly everyone here in the states hate it. However, people in other countries absolutely enjoy consuming rye and actually is a mainstay, culturally speaking. It would be interesting if you were to make a video where you explain the history of rye. The more in-depth and information filled the video is, the better.
I agree!@@
I'd be interested. I've only had rye bread
I love rye and I'd also love to see a video on it!
I'm really curious what this comment is in reference to. I've never heard of somebody "hating rye"? But of course, other than bread and whiskey I don't know what else it's used for
@@Kerithanos why, soup of course, in a sort of porridge with meat and vegetables.
The whole point of bouillabaisse was using cheap seafood left overs. The modern version is the perfect example of what was once peasent food being treated as gourmet.
Nothing wrong with either version.
Which is most gourmet Italian food.
Most gourmet food is a caricature of good peasant food. The rich see the poor enjoying themselves with some food they've made and they copy the food and run the prices up until poor people can't have it anymore and it's a gourmet delicacy. They did it to lobster, to ribs, to brisket, to oysters, they'll do it to everything. You could call it food gentrification.
No, it's only that circumstances change. Bouillabaisse was not peasants but fishermen food, it used all the weird reef fishes that don't sell well and they caught. But as they're rare and still not that appealing, it's hard to find them, and they're expensive to us, non-fishermen ^^
A lot of gourmet food is just peasant food elevated
Yeah, bouillabaisse is one of those.
-What goes into the soup?
-Watcha got?
It's a bit like the old story about the hobos making "stone" soup.
I too am a fan of sop!
I'll have to make this soon. I have an excellent fish/seafood market nearby, and they'll have just what I need.
One of your best. I am super pedantic about following the recipes for iconic dishes, but when it's a recipe like this, where it literally has no standard classic version, then I think it is eqiually important to show how to infuse the spirit of the dish into the available ingredients, and you accomplished this perfectly here.
In particular, the way you explained the utility of the whole fish, and why the skin and bones were so integral to the process, the use of the cheesecloth bag to allow infusing flavour from the indelible but still flavour filled scraps, and your casual rescue of the Rouille all did a great job of showing how easy it can be to cook 'fancy food'. Sure, there are plenty of dishes that require skill and finesse and a high level of technique, but most of the great meals ever made are just like this: someone took good food, thought about the flavours, and treated the process with respect .
You made it look easy, because after you do a dish like this the first time, it IS easy, and so I am sure you started more than a few people on a long and very tasty lifetime with just this one video. Good for you, and good for everyone they ever invite over for dinner.
Queen: dead
Adam: Bouillabaisse
Mussels are SO under rated! I love them steamed with white wine garlic and butter sauce.
I also greatly enjoy drunken clams made with mussels.
Geapatcho is another under rated treat with mussels.
Sorry for going way off track.
Boulabadse is one of those intimidating words you hear as a home cook and despair thinking it is WAY out of your league. I’m going to have to try this now. Thank you for making it approachable
Mussels aren’t underrated. Guess it depends where you’re from.
As a kid on Long Island Sound, we plucked (off of the rocks they adhered to) our own blue mussels for eating; they're more delicately flavored than clams, and also more perishable. If anyone here buys them in a grocery store or fish market, inspect them individually to make sure each one is alive before cooking them. If the shells are open slightly and they don't close on their own when you give them a light squeeze, they're dead (and will likely smell that way) and you should not eat them. I grew up surrounded by Italian immigrants and they were the only people I knew who ate them regularly; other fussier folks stuck to eating steamer clams, quohogs, and cherry stones (we dug those up ourselves as well).
what is geapatcho? you mean gazpacho the soup?
Bouillabaisse is just intimidatingly French. Like Ratatouille. Nevermind that the dish was probably first made by peasants as a simple stew of veg and herbs, the name and reputation of French cookery as fancy make it seem intimidating!
🤝
For me I always go with prawns for this sort of thing. The shells and heads make a superb stock I enjoy a lot.
thank you for your recipes adam, me and my mom usually watch them while having breakfast and she learned quite a bit of English so far, thanks!
This is awesome!
🥹
Hi Adam, Love the video(s) great quality.
As a southern frenchman myself (I come from Toulon) that has made and eaten a lot of boulliabaisse along the entire Fench coast i have a fiew pointers: Rouille really has a traditional recipe and you damn near nailed it exept for the Pepper... It really was the first time i had heard that and it made Grand-Ma Linzer laugh. Instead I (we) recomend using safron (Whitch I would bet money on 90% of southern french people would use)
I also know that you try to ajust recipes for the home cook and I love that too, but instead of random white fish my family put in shellfish (Specificaly small crab) and little stone fish etc. Theese are fish that get caught in the net alongside the big fish and usualy get thrown away, this is a great use for them.
Anyway I doubt you might read this but if you do, know that I am a huge fan of your work, and this isnt a go at you, just maybe some helpfull pointers from the south of France. (Still waiting on your knife in Europe) Have a good one!
I grew up in Cajun French Louisiana, and my grandma's version had bell pepper, though we also use a ton more bell pepper in general than continental French. I wonder if this is the origin. Roasted pepper is delicious in general, and adds a lot of sweetness to the rouille.
@@aaaaaaaaaaaaaaaaaaa2004 haha thanks I was wondering where the pepper came from, Im not saying that there are no french people that might do that but I really have yet to see it. Anyway I bet I does taste amazing and I might give it a try :)
@@Leonardlinzer mate he literally said at the start of the video that he found southern french recipes that use pepper. i have no idea why food tradition fetishists like yourself have to come into these videos and "correct" people. There is no ONE tradition.
@@mjs3188 At least he was a lot nicer about it than most people.
What I will say is that in most, if not all places in the United States, saffron is likely going to be more expensive and harder to find than it will be in places where it's a major part of the local cuisine
In France I had both versions - the one like yours one-pot soup or a more bouilon soup with chunks of fish and a great rouille but if I had to choose I would go with the 2nd.
its amazing how much better you've gotten at this camera stuff, love the footage
I visited France with my brother and we came up with "Bouillabaisse in ya face!" after having the delightful soup at a local restaurant.
Bouillabaisse in ya face
I know you want that to rhyme but it doesn't
🤝
In honor of the queen you should make a video about fish and chips
Yeah Her Maj was never happier than when she popped down the local chippy on a Friday night!
@@rogink , Due to a shortage of cod and similar firm white fish species during World War II, many of the American GI's stationed in England at the time didn't even realize that they were often eating a small species of shark known as sand shark or dogfish.
“Those little hairs get stuck in your throat”
The story of my life, Adam! 😅
I really like the format of all your videos... quick and straight to the point. Thank you.
Can't wait until I move out from my parent's house and can finally cook all the seafood dishes I want. This looks absolutely delicious
Speaking from my ocean-self and not from high-class french cuisine... YES!!! This is bang on! I like it a bit spicier, but YES! Get your hands into this dish, if you're not using your mussel shell as a spoon, you're missing out, it's sincerely part of the experience of bonding with the sea. If you plate this next to utensils, you're doing it wrong ;p
Adam making by far my favourite thing ever, yes I will be watching this and liking it
Beyond bouillabaise, this video had so many good hints that I can use in other cooking applications.
Oh, I haven't made this a decade. I love the addition of artichoke.
Yeah, that could be great. My local grocery store had artichokes displayed the other day. I think I might go grab a couple to play with in soup.
a cooking video actually showing how actual cooking looks like🧡
I keep Hon Dashi in my pantry for exactly this purpose. It's the powdered version of a basic Japanese fish and kelp broth. Taste is neutral enough that I can add it in something like this as a base.
I am curious do you use it for any noodle dishes?
Tomato soup comparison video: with and without skins, cream, basil vs other herbs, etc.
Best idea!
God I remembered when Adam was in a similar tax bracket as me, now he's using saffron just because "he just had it laying around".
Also he’s got the ugliest, cringe-inducing, personally branded chefs knife.
this and zuppa di mare (di pesce with more crustacean) are two of my favourite non-Cantonese soups i absolutely love.
That's pretty vague though. That's just "fish soup". Is there any particular version you recommend?
@@alexk3352 that's just what it's called on the menu in a few places in Venice. i'm not sure if there's a more specific name than Soup of the Sea. same goes for Zuppa di Pesce. if you google it most of the recipes look pretty similar for the generic name. the one that i had had calamari, mussels, langoustine, and some white fish. i don't think it has mantis shrimp so i don't think it's "di cicale"? sorry can't be more specific...
@@alexk3352 usually it's whatever was fresh at the docks. It is possible to get greater variety now, but think of each soup as whatever is seasonal and fresh in your area.
Oooh, any Cantonese soup recommendations? I used to love it when I was living in China, but my impressions of it have always made me a little intimidated to try making at home now I'm back in the US
@@Bpaynee basic base are simple blanched chicken or pork(lean meat and or bones), i’m quite partial to watercress and duck gizzards. another is Dried Shiitake, Dried Longan with Silkie chicken. or even as basic as tomato and egg drop soup or if you caught a small sea bream or porgie, make sea bream tomato potato soup. There’s so many kinds, especially if you get into herbal ingredients like angelica, ginseng, codonopsis, monkfruit, …
Cheers queen
The queen has passed away
@@user-op8fg3ny3j lol
I really found out she died from a Adam ragusea video 😩
@@FaizCaliph the only true way innit
I worked in a fine dining restaurant that had a bouillabaise special
We made the rouille with garlic aioli, saffron reduction, cayenne pepper and mashed potato!
It was so delicious
Best Bouillabaisse instructional since I was first introduced to it by Alton Brown!
Love this recipe Adam! One of your best and most concise vids recently!
Great video! "I am missing the sun and the sea, and you taste like both." Lovely!
Probably my #1 favorite dish of all time.
Merveilleux!
Typical dish from Marseille!
Cheers from San Diego California
I'm making this right now. I've had bouillabaisse in Provence twice now, and I hope mine comes out as nice!
Wow! That was a fun ride! Merci!
That's a European sea bass, usually farmed (sustainably) in Greece! They're cool, their guts are almost entirely white.
3:38 Is called Loup de Mer (French), Branzino/Spigola (Italian), European sea bass (English)
If anyone makes this recipe, you can place your roasted pepper in a plastic bag to steam itself. It'll make scraping the blackened bits off easier!
I was surprised that he didn't do this.
This is how we do it in the southwest.
Mussel/little neck combo is my fav!
I love seafood. I'm kind of surprised I haven't already had this somewhere, but maybe it's because I don't eat at any French restaurants. Either way, I'm glad to see a way to make this at home.
I don't even like fish, but I am obsessed with how delicious this looks.
I like to use skins from shrimp for flavor. Especially in miso soup. Lots of seafood umami for cheap.
This looks like a great recipe to use with the multipack whole branzino from Costco. Awesome.
Adam publishes this recipe as i just moved to Marseille, where this dish originated from
You could put the grilled pepper in a bowl and seal it so that it steams. It cooks through and helps release the skin
I usually blister the peppers under a broiler and put them in a paper bag until they’re cool enough to handle. This also helps to release the skin.
A great video; much appreciated. I'd rinse peel off the black ends of the peppers in the bowl of water, then wipe to dry before chop them on the cutting board.
4:59 Voicecracks are the best thing happened to the human species
Looks very delicious chef thanks!
I appreciate seeing this on the release day of Splatoon 3. Nice to finally see the namesake of Booyah Base.
just had this for lunch at school lmao, great video as always adam
Now this is a recipe i gotta try
The leeks, fennel, and artichoke definitely sing of late summer
I have never seen this channel before nor do I watch cooking videos, but here I am at 7 in the morning completely fascinated by this stuff!
Weird week we’ve had, I’m sitting here watching Adam’s video after learning that Gorbachev and The Queen died in the same month
The end of an Era
Bro, I think it's time for a mortar and pestle upgrade 🤣
Never thought I'd see Adam unironically skin a tomato.
I LOVE that he did it in the soup though. So practical.
Delicious and iconic dish from Marseille! Thank you so much for this!
"Sop is my favorite food". Yum 😄
this looks delicious
watching him pick tomatoes up out of the garden but fish out a grocery store sticker from one of the tomatoes that went in the soup was very reminiscent of The Rehearsal, so thanks for that
A tea spoon is great for pulling the burnt pepper skin off
Thanks for this.
Great recipe thanks
4:00 That reminds me of a muslin bag used in homebrewing for steeping hops.
Oh yeah, Bouillabaisse. My mother refuses to eat this stuff on account of having known a crazy homeless lady as a child. Said homeless lady would wander the shores of Canada, collecting scraps of fish and throwing them into a great boiling pot. She was known as “Hungry Lady”, and the smell of saltwater and decay followed her everywhere.
That doesn't sound crazy. That sounds like survival
@@chuggaa100 "5 people and an homeless person" If you get the reference
@@chuggaa100, lobster was once considered to be like eating bugs, suitable only for poor people, and when The History Guy channel did a video about lobster, hundreds of people who grew up poor in Maine and Canada commented that they hated eating lobster when they were kids, and they refuse to eat it now.
@@goodun2974 Very true, around where my family comes from, crabs were considered poor man’s food exclusively, mussels were straight-up garbage what clings to the hull of your boat.
@@twistedpear18 , I grew up on the shores of Long Island Sound, and we plucked mussels, dug our own steamer and quohog clams, netted blue crabs, and got lobster from my best friend's dad who was a part-time lobsterman. Blue crabs in particular are absolutely delicious although it is a fair bit of work to get out all the meat ---- they are best eaten outside on a picnic table so the bits of shell can fall on the ground! We also ate a lot of fish, from striped bass to eel to mackerel to flounder. Most summers we would dig a big fire-pit in the ground, line it with rocks, let the fire burn down to coals, fill it with alternating layers of seaweed, seafood, potatoes and corn, and dig it all up 3 to 4 hours later for a proper New England clambake! The aroma of food steamed in wet seaweed is unlike anything most people have ever experienced.
I recently tried making this with some fresh caught redfish that I harvested and it turned out alright. Wish I would have seen this before giving it a go. Love the content. You’ve been a huge inspiration for me in the kitchen thanks.
not a fan of redfish in soup, i feel like it gives it an off taste, try sea trout in your soup next time and you won't regret it!
@@filippospano8447 thanks for the tip!! How do you think a flat fish like flounder would do?
@@RGCfishingg Sometimes flounder has a fishy (the bad fishy ) taste that is on the skin. My mom said to give it a quick dunk in boiling water or pour a bit of boiling water over the skins if you want to get rid of that flavor. If its skinless, then there is no need.
@@RGCfishingg what he said ☝️
Ragusea: French fish broths so good they'll kill the queen or your money back!
Looks Sooooo good
7:01 This looks like a delicious sop.
Sop is my favorite food too 🤣
Sop is my favorite food!!
Yay thank you for using the leeks
Best part of this video, I finally learned how to pronounce bouillabaisse
As a French you didn't, he mispronounced it 😢 the final consonant should be "ss" not "z"
/booyabess/
5:03 this is hilarious you can see how Adam doesn’t know how to drain it faster and is just shaking it. I wonder if he found out how to drain it faster or just kept waiting
Thanks for sharing
Great last line. Love when you cook. I feel as though I haven't seen you in a zillion years. Welcome Back!
love ur videos soo much / thanks for ur hairstyle :D
Loved that soup You making. it mouth watering 😋 , to me . Bouillabaisse Soup & that Mussel with scooping the soup . : )
Sop is my favourite food!
Fleur's favorite dish
Delicious 😋
Adam you're probably my best hope of an in depth explanation, so: can you make a detailed video showing deglazing pans? Hopefully I'm not the only person, but without any classes or family for cooking in my area, I legitimately can't tell the difference between fond and burned. Deglazing and just adding too much liquid. Maybe it's poor quality pots and pans, but I'm a visual learner and haven't gotten it yet.
Usually you want the particulate to be a deep brown, and not blackened, and if you can still scrape some off using a wooden spoon with relative ease you should be fine. Depending on what you are cooking you can also smell a burnt fond too, particularly with onions or other aromatics. I hope this helped, I am by no means a culinary expert, these tips are just from my home-cooking experience.
As for deglazing, start off with just enough liquid to coat the bottom of the pan, if it's for a jous or some other concentrated sauce, you can always add more. If it's more a soup or something you can just eyeball it, it will be a proportionally minute amount of liquid.
Another certified hood classic
That soup sock is neat
God this sounds absolutely wonderful and I would love to try it sometime when I've got the time to kill
For my birthday and christmas present, would you please do a video about bay leaves?
If you like fish stew you should try Chilpachole or sopa marinera I think they're pretty good recipes.
That voice crack 6:50 though lol. Love you Adam😂
5:00
world: THE QUEEN IS DEAD
adam: some recipies call for bReAdCrUmBs in the sauce
French got to France
Alternatively, ask your fishmonger for any leftover scraps (heads, bones etc) for the stock, and buy something nice to put in at the end of course.
Hey Adam, I was wondering how big a can of tomatoes you'd use when substituting for fresh ones. Also, how many people would you say this recipe serves for a single meal?
Adam ragusea in the multiverse of ragusea
Just today I was beginning to worry that I have not seen much Adam Ragusea on my timeline. I actually searched the channel to find this. Has the algorithm changed?