How to cook authentic FRENCH BOUILLABAISSE soup
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- Опубліковано 3 лип 2024
- Bouillabaisse ingredients (for 6-8 portions):
✔️ 2 kilos of various types of fish. E.g. dorado, red mullet, whiting, conger fish
✔️ 100-200 gr prawns shell and heads
✔️ olive oil
✔️ 1 medium onion
✔️ 3 garlic cloves
✔️ 2 leeks
✔️ 2 celery stalks
✔️ 1 medium size fennel OR 5 cl of Pastis/Ricard
✔️ 2 tablespoons of tomato paste
✔️ parsley
✔️ thyme
✔️ bay leaves
✔️ saffron
✔️ orange peel
✔️ bread
✔️ salt, pepper
Rouille sauce:
✔️ garlic
✔️ salt
✔️ 2 egg yolks
✔️ saffron
✔️ hot chilli pepper
✔️ olive oil
TIMESTAMPS:
0:00 recipe introduction
0:46 prepare the fish
3:31 prepare vegetables
6:38 stock
12:59 why is it called bouillabaisse
14:04 potatoes
15:19 rouille sauce
19:38 croutons
20:11 cooking fish
22:40 serving
23:36 how we eat bouillabaisse
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I really enjoyed this. Three sides of my family immigrated to America from France int he 1700s. We make a lot of fish soups that are somewhat similar... fewer ingredients, no saffron... things country people would have at hand. It was very cool though to see the similarities between my family's cooking and its origins.
Yes, we also have more simple versions of fish soup 👍
Me caes muy bien chef, gracias por compartir.
🇦🇷🇪🇦 Saludos desde Madrid.!
Charm, knowledge, skill and experience! Formidable!
Woow !this looks delicious ! I'm going to prepare this Bouillabaisse soup, is one of the recipes I'm learning from school ,thank you for the whole process of preparation.
Excellent presentation! Thank you!
Ah! Chef! Finally I found this video! Great recipe! Merci!
Impeccable! 😋 🇫🇷 💚
Excellent, thanks again 👍 👨🍳
Thank you Chef Vivien ! We made the third time your soup , its allways fantastic ! We invited also a neighbour -this time he said -freeze the moment !
Excellent!
oh my goodness. Merci beaucoup chef
Really enjoyed it
What a cool, nice and talented chef you are, Mr Vivien! So nice to watch you cook such a legendary dish! Thanks a million. :)
greeting from sweden such a great chef , bravo i watched the video untill the last second
I seldom cook fish, having never been taught. Recently I have been learning more with shrimp and local redfish. Making your fish meuniere recipe was very successful. I must try bouillabaisse soon. It looks wonderful.
Fabulous! Thank you Chef! 🙏🏼
An editorial: the English name of the red fish, "grondin," is "sea robin" (also "gurnard" in British English), not "red mullet." The latter is the name for "rouget."
Beti good
I have had Bouillabaisse in a Marseille marina restaurant which was made in a steamer pot. It included sea urchins
Wow! This looks delicious!
bravo
OMG, this is so involved but I'm sure it's worth every minute of preparation. Thank you, Chef Vivien, you are the best by far.
🤝 Big thanks, chef!
Thank you for nice origin recipie
I like it 😋👍
Merci Chef! love your channel, really helped me out with my favourtie French recipes.
Excellent
Your Rezept is the Best!
Well done. 😊
Fantastico Vivien from Australi!
Sir , I am a culinary student from india . I am a huge fan of you and french cuisine . Will you please tell me a few things what are the things or qualitiesone must have to get a michelin star and how could i be a great chef in future ?
Can you please demonstrate how to make 1) Onion Soup and 2) Corniche Game Hens a la Tabac?
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Когда мне добавить самбуку вместо фенхеля? В конце, когда суп уже готов? Или сразу после добавления бульона? Одно чайной ложки самбуки будет достаточно, Шеф?
Potatoes in the Bouillabaisse ? 🤔🤔🤔 About the cheese for the croutons ????
I don't know if it just me, but boy, you sound like a russian trying to speak english with french accent %) Kinda creeps me (russian) out %)
That's a red gurnard not mullet.