Bouillabaisse

This video represents a good version of this time honored classic. I’ve made and served this particular formula hundreds of times and it is always well received. In today’s world of French cooking there are dozens of variations, most of which contain saffron, orange, fennel, onion, tomatoes, olive oil, fish, shellfish, garlic and some sort of liquid. I clearly agree that those ingredients represent the “Laws of Bouillabaisse” when teaching others or preparing it for myself. I think being able to taste the saffron, orange and fennel in ways that are not overpowering is one of the keys to a good Bouillabaisse. This preparation can also be fairly inexpensive if you eliminate the lobster. It can also be made with minimal time and effort being put into it. All in all, this is a good dish that calls out for many subtle improvisational preferences from the cook.

[@david640]

That looked amazing! Whenever I make Bouillabaisse. I only have garlic bread with mine. If I am really hungry I'll have a small salad .
This is my al time favorite meal

[@johnterczak9256]

It sounds like you have perfect plans !!

[@miyubail]

My mother ordered a bowl of Bouillabaisse in Nova Scotia and she said it was so delish. It looked delish. I always wanted to challenge this classic French seafood soup. Thanks for posting.

[@johnterczak9256]

You're very welcome !!

[@Corum001]

Thanks' John very informative as always.

[@johnterczak9256]

You're very welcome !!

[@Fatmanstan606]

Dude you’re a fkn Jedi master. Keep the vids coming

[@johnterczak9256]

May the force be with you !!!! lol