Bouillabaisse French Fish Soup | Chef Jean-Pierre
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- Опубліковано 30 кві 2023
- Hello There Friends, Bouillabaisse is a Traditional dish from my hometown in France. I am not making it Traditional as it is very difficult to get those ingredients in South Florida. Although! I made it as tasty as I could, and as easy as I could for all of you! Remember, if you don't have an ingredient. JUST DON'T PUT IT IN! Cooking is meant to be fun and inventive, so have fun with this Bouillabaisse and let me know what you think in the comments below!
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I have a very stressful job. I can't put into words how important the relaxation I get from watching this channel is to me. I appreciate it every day. Thank you.
It's wonderful isn't it
It's a good way to lose your shoes and calm down from a stressful day.
I really enjoy the slips the chef made.
Hello friend. Please take up mindfulness meditation. Give me a chance please to convince you. The term may sound foreign to you, or have some kind of religious or woo-y connotation. But it's very simple. The same way one would train a muscle, by lifting a weight, and putting it back down, to grow stronger, we can also train the mind and grow stronger.
Thousands of years ago, if you knew the secret to strength, you would have incredible power, as long as you had time to train. You would be stronger than everyone, and no one would understand your techniques. You would understand that it's just a matter of picking up a heavy object, and through your training, you could ensure your health, life, survival-- you could also help others with this power. Almost no one else would have the knowledge that you do, on how to achieve this strength, but it's hilariously simple. This is actually where we are today, with meditation. Almost no one, outside of a few monks understand the very direct and simple method to train the mind. It is again hilariously simple: We sit down. We close our eyes. We resolve to pay close attention to the sensation of breathing.
What happens is, your attention grows, the more you do this. Every day. Your attention grows. (Sounds familiar to something? Pick up the heavy object-- your strength grows. You are *failing* to be strong in these exercises, but through this failure, your strength grows). You will fail to pay attention, it will become clear to you how unattentive the mind is. The term is "lost in thought". What this means is, we are thinking, without knowing we are thinking. Every single negative emotion, including every stress, follows this "lost in thought". We are not actually aware in these moments, because we are too busy identified with these thoughts and emotions. Do not take my word for it-- just see for yourself. Reflect to the last time you were angry, or depressed, or anxious, and so on-- isn't there a kind of "dream like" quality going on there? Where are these thoughts now? They arose, and passed away(a profound truth, that if you can pay attention enough to clearly connect with during times of stress, reduce stress). I highly recommend the "Waking Up" app-- it simplifies everything for you with guidance and an introductory course. It will dramatically improve your life if you commit to practice the mind.
I wish you freedom from stress and happiness, best of luck
I’m
I remember having this when i was visiting my aunt in France. Took the train down to Marseille, it was rainy, late and already dark. Had this in a restaurant right near the Old Port. The bouillabaisse was amazing, so flavorful and warm, perfect for a rainy, cold dark night. One of the best memories I had of visiting France lol.
Had my 1st one west next to Spain border, Norbonne. 50 years ago. Amazed I can still smell it. Same for French Onion soup in Britteny. TC
❤
In Thanksgiving: ( btw) : Media Technical Support People and Staff at Mr.Fabulous Jean-Pierre ( Master Chef 👩🍳) : thank you: again, thank you
In Thanksgiving: ( USA 🇺🇸) : btw: the presentation is outstanding: again, the presentation is outstanding
In Thanksgiving: ( USA 🇺🇸) : btw: Mr. Fabulous Jean-Pierre ( Master Chef 👩🍳) : thank you: again, thank you
I grew up dirt poor and didn't always get 3 meals a day and when I was 16 I started as a dishwasher and always took food home and even though I didn't make much I was able to feed myself and my sister and 27 years later I'm still in the biz. I do other things now but I love the art of cooking and understand what it is like to love food and to understand it's art. A man like you chef makes me appreciate it like I was 16 every time I watch you Cook god love you.
Don't worry Chef all of us already know that the onion is always number first!! ❤😊
Amazing recipe! I love this
wrooooong, bacon is first !
@@PyromancerRift Umless the recipe calls for bacon.🥓 ONYO IS FIRST. lol
Of course if the recipe calls for mushrooms........
& Outtakes are # Last
I made bouillabaisse for my entire family once in our (then) family winter home in the Virgin Islands (St Thomas) with fresh seafood. My biggest obstacle was finding saffron. I ended up at the Ritz Carlton kindly requesting the head chef to sell me a small amount. Upon asking what the recipe was, he gave me a 1/8 ounce and wished me well--he wouldn't accept money. 15 years later, I've heard dozens of continued complements on the memory of the meal we all shared. This experience and this recipe will always hold a special place in my heart. JP reminded me of this and I encourage anyone who wants engage in an effort to make bouillabaisse for those your care for, I promise, it will make cherished memories. It's one of the penultimate dishes.
Find some Iranian friends. They always have saffron.
There is nothing better on this Earth than a scrumptious bouillabaisse. Thank you for this recipe!!
I spent a semester in college in Aix-en-Provence and had a wonderful time. Now that I am preparing to retire, I want to go back there and spend a month or two enjoying the beauty of the area and the friendliness of the people. It is a wonderful place to visit and I'm sure it was a wonderful place to grow up.
The definition of talent is the ability to do something extraordinary and making it look easy. Chef, you are a talented chef and teacher. You make the extraordinarily accessible for everyone. I never would have thought of making bouillabaisse until watching you do it!
You are speaking the truth He made that look easy and I know better.😊
The way my father would make it… so so good!
What he makes look easy in a 25 minute video is a legit 6 hour endeavor for a mortal man. The best lesson I've learned from this channel is not to spin your wheels. Move from task to task and don't linger, keep it moving.
As a child I wasn’t a fan of it, but my parents were. Now we are all older and now the Bouillabaisse is one of our favorite dish. It’s also cool to prepare it as a family although it’s usually mom and my brother preparing the food when the family meets.
Everything i know in the kitchen i learn from you 🙏you are the best
I'm not a big fish person, but Chef, your meals can turn me into one!
Turning into a big fish person sounds pretty scary ngl
Just like he made me cook with tomatoes. I really, really disliked cooked tomatoes. I love them raw, though.
Do your body a favor & become a pescatarian. Cut out the red meats as much as you can.
@@ara5983 Actually eating a lot of protein is good for you. Of course no one should eat steak every day, it’s not sustainable, but eating fish every day isn’t, either, and you concentrate the heavy metal if you overdo it, for example.
i click like everytime monsieur JP say my friend because he deserves all the like in the world.
One of the best thing to came out of france
18:40 I’m DYING!!!!!😂😂😂😂😂😂😂
Funny this, I was going to suggest this yesterday but forgot. Amazing dish, one of the best out there.
I first heard about this dish watching the main character in a movie, In Like Flint, always talking about it. I was about 11 yrs old and very intrigued by it. Decades later while visiting Paris, France I couldn’t pass up the opportunity to try the dish. I’ve always wanted to make it but found it too complex. Having mastered making stock I realize now that the 2 step process is quite easy. Thank you Chef. I delight in your entertaining lessons.
Great entertainment and infectious zest for life you bring on an otherwise boring Monday on Long Island. Off to the fish store. Back to the kitchen....FUN !!
My husband’s favourite ❤
I love bouillabaisse!! I need to try this soon...
Florida vacation coming up with my family… This is going to be a huge hit. Thanks again to my favorite chef.
I am certain Jack must have been grinning like a possum eating a sweet potato 😁 knowing that very soon his bowl would be full of that glorious bouillabaisse with aioli crostinies because Chef, that bouillabaisse looks bloop bloop blooping amazing! And that splash of Ricard was "Superbement Magnifique". Thank you Chef for showing us this extraordinary mouthwatering and timeless classic dish. 👍
I learn something new every time I tune in, Chef. Simple, amazing tricks and techniques I’ll use forever. Thank you
Jack is waiting for a bowl 🍚. ❤️❤️❤️
Making me hungry Chef!!
One of my all time faves!!! 👌😍🥰 I was lucky enough to have this TWICE in a Restaurant in Marseille! 🙏🥳😍 THANK YOU SO MUCH CHEF for sharing your version of this amazinggggggg dish! 🤗🤗😘😘
AS ALWAYS.. BRILLIANT..THANK YOU CHEF.. WATCHING FROM SOUTH AFRICA.. THANK YOU ❤
This was one of the things I made for my Culinary Arts final exam. Pretty much the same, except I didn't put tomatoes in my fish stock. - and I remembered the shrimp. 😉 Of course, now I want to make it again, just for myself!
💕👍 friends in marseille put lobster and langustes in it....merveilleux !!!
🙋♀️ 🇫🇷
👍👍👍😋
Making your own fish stock might seem a bit intimidating, but it is so rewarding. It shows how much flavor you can get from parts of the seafood that you otherwise might just throw away. Great recipe Chef, looks like I'll be making my fishmonger happy next weekend!
I keep all the shells from my EZ-peel shrimp until I have quite a bit then I turn them into stock, you can use it any place you would usually use clam juice, it's just better.
If you don't live within 100 miles of the ocean, where do you get fish bones ?
Really loving the editing lmao "bloop, bloop, bloop" "look at dis"
Ahhhhh one of my favourites! The raging cat is out of the bag.
Miam miam miam I am coming over Chef I am self-inviting myself, and bringing the wine. It’s not “stocking”… it’s purely selfish here lol.
There was an amazing French restaurant with long lineups in Montreal, where they made this as fast food! Ahhhmazing… fresh, and so good. I cannot believe the pandemic killed it. The concept was genius. Pivoting cauldrons to get soups out faster... the lineups blew my mind even at 10pm for these soups.
I’m excited for this! This looks like a celebratory soup so far, I might try and make this in a few months
I was right this looks so good
Sadly fresh fish is a nightmare here, but I truly enjoyed this video because you seem so happy doing it!
You are amazing, chef! And production is awesome 😂😂😂❤
Yummy ca semble trop bon comme recette
Bouillabaisse is on my to do list, and then this video shows up 😍😍
JP. Excellent video. I ALWAYS forget something when I cook. I even make out a written list. Pre cut all my veggies and meat, line them up & I STILL forget something. Again, thxU 4 your culinary ministry.
The chef's personality is what really makes this video. So relaxed and affable.
Chef, I LOVE your philosophy about STOCK! It makes so much sense! This dish looks delicious!
Oh Chef, I would have loved to work in your kitchen when I was younger.
Chef, thank you so much for making this video! I've been waiting to see how you make Bouillabaisse.
We love you Chef!
Thank you! I asked for a Bouillabaisse and you made it! I will definitely use your recipe to make a Bouillabaisse. I love French food! The best! I am not politically correct. :-)
Chef - Milton here from Southeastern North Carolina (Wilmington area). Great presentation! Our beach week is in July this year. I have a good fish fishmonger there - Wilmington. I will make before, test first in my kitchen then for my family. You are comical to watch, a pleasure Sir. Thanks
Thank you Chef for yet another outstanding recipe. I have made bouillabaisse before but now your recipe will be my go-to.
When I visited the south of France in the ‘80s, I had fish soup, I wasn’t too sure about it, but when I tasted it, it was incredible. The food in France was the best food I’ve ever had, however, the fish soup is indelible in my mind. I want to get back there just for the soup 😂
literally screamed YES! when this cane up on notifications
Bravo!!!!!!!
Famtastic!!!! On the shopping list I'm making this morning, maestro!! You are THE BEST!!! Edit: I thought you were going to say you forgot butter!
I'm an Acadian from Caraquet New Brunswick. We only speak French & bouillabaisse is also a popular dish for us. You're my favorite chef btw 😁
"... a relationship with your fishmonger." Here, smack in the middle of Texas, we're lucky to find fish in the frozen foods department. 🙂 At any rate, I think Bouillabaisse would be a LOT of fun to cook and I'm sure its taste is "Amaaaazing". Thanks for sharing!
You are a classic. I always forget something too
My dad studied in Aix En Provence and I’ve wanted to go there since forever
Masterpiece.
Beautiful as always. Thanks!!
Keep it simple and have fun. The best concept ever. This will be my dish next Weekend, and maybe i do this magic shrimp trick also Thx Jean-Pierre et Bon appetit.
I went to school in Aix for a year! Love that town. Was there in 1998 when France won the World Cup. Huge party at Cours Mirabeau with people dancing in the fontaine de la rotunde!
Chef J.-P., thanks for your videos
I'm making this for my Wedding anniversary 😊❤❤❤
Yet another amazing dish Sir!!!
Beautiful!!!!
Thank you so much! I have been eager to see this classic!
Looks beautiful Chef!! Thank you!
Going to give this one a try on Christmas Eve. Should be interesting! Thanks Chef!
Perfect, I loved it
I was thinking about making this the other day, great minds think alike.
Beautiful, thanks.
Finally!! I've been waiting for this one! Thank you
Love this dish
Chef Jean Pierre says he got to this country 40 or 50 years ago? He sounds like he just got here!
Fantastic soup. I can’t wait to make it.
No he doesn't- listen closely, he has lots of colloquial expressions. It's just that he retained that French r and a couple other Frenchisms. I would not have him pronounce onyo any other way! Also he was forced by his father at 5 years old to stop speaking Italian 😢
If an immigrant arrives here before age 14 or so, it's easier for them to lose their native accent. Chef got here in his early 20s, I believe.
YUM....AMAZING!
Beautiful!
I love your Lessons
That looks amazing!
Looks amazing Chef, thank you as always!!!
Looks absolutely delicious, Chef! Thanks for another great inspiration.
Fabuleusement bon , grand merci
Great job JP
This is a real piece of art and performance! The temperament of creator makes us, watching this show, be really involved in a process!
Thank you 🙏
Looks amazing can not wait to try this one.
Great Presentation as always Chief 😊
Hey Chef Finally!!!!! i was waiting for this recipe Thanks a lot!!!
Magnific 🎉
Love your work Sir.
I love you for this recipe thank You Jean Pierre ❤ Chantal
Chef, Thanks for explaining every step.
Thank you for sharing your knowledge chef! I so appreciate
Looks fantastic
Beautiful dish, merci Chef to share your knowledge. My cooking improve because of you.
Thank you chef Jean Pierre👍👌❤️🌹
Oui Chef ! ! ! Wonderful Bouillabaisse ! ! ! Can't wait to make ! ! !
Looks *SOooo* good, and certainly no more difficult than making a file' gumbo.
Thanks so much!
This looks so delicious!!! 😋 Thank you Chef! I always enjoy watching your show, it’s always so much fun!
Thank you Chef Jean-Pierre! Amazing recipe and video! 🤌
Thank you for your great cooking class! I'm very grateful!
This soup is super special.
Bonjour chef. Je travaille a Manosque dans une Michelin Etoile restaurant. PASTISSSSSSSS!!!!
i love you chef jean pierre!!
Dear Chef Jean Pierre, I have been waiting for this!!
Thank you for all that you teach!!! And thanks for you being you, enjoying what you do with love!!!❤❤❤
Excellent!!!
This has brought back memories from my youth. Thank you
When I was learning from Chef Fredy back in 76-78 I made his Hollandaise sauce with Pernod. He was a great Chef & learned so much from him. Thank you showing Us this amazing dish. Going to try to make this at Montaluce Winery where i work as a Banquet Chef.
Selbst wenn ich das nie koche, was ich nicht hoffe!
Es ist einfach schön Dir zuzusehen!!!