gesus44 I love meat. No, I REALLY LOVE meat. Slow cooked lamb leg.... gaaaaargggh GET IN MY MOUTH !! I am of the opinion, that I'm actually closer to what I am supposed to be according to Nature™, than any 1st world enabled vegan. I can digest meat, I can chew meat, so I do. And it is good. What I dont do, is choose a diet based on self important morals and 1st world privilege, then act like its the only choice to make. It is well you live in a rich enough country you can choose what to eat and pay a premium for that choice.
gesus44 flagged as inappropriate. you really highlight the prevalence of mental illness in society, get yourself checked and take your damn medication.
The Best way to cook seafood, with ambience in a boat by the Ocean Side. I always say I must have been a shark in my previous life because nothing makes me happier than being close to the ocean and I love all kinds of seafood more than any other meat.
Bart! Bisque, one of my favourites. Never let shrimp shells go to waste. Really enjoyed seeing you use the food mill. I own two food mills, one from each of my Grandmothers. So, from the 1930's or earlier. Thank you again of the nostalgia. Blessings ChefMike
My grandma loves shrimp. I'm thinking about making this for her. I've never made bisque before. Thanks for bringing seafood out and showing people that you don't have to be afraid of it. cheers!
+Bart's Fish Tales thanks! you too. If you like, check it out my instagram profile, @carloshulsen (Hülsen is my german grandgrandmothers name) for some awesome foods from here. Love your work!
I've made many shrimp and lobster bisque's but never added an egg or alcohol. I save my shrimp and lobster shells in the freezer until I have enough for soup. I'm going to try your egg and cream trick! Awesome video Bart!
+Sammi Jane Thanks Sammi. The brandy gives more power to the flavor. Goes really well with crustaceans. The egg is to bind the soup just a bit. To make it a bit smoother. Not necessary to do so...
OK. You've convinced me. Don't have all I need but I'll use what I have. Pouring rain so it'll be good no matter how bad it may turnout...wish me luck. ;-)
Nice looking place to relax and cook, and a very nice looking soup. Good to know another recipe to use brown shrimp in, now you have introduced me to them. These places to go to what are the towns and markets like, do you happen to speak German too?. Another fascinating video, Thank you Bart.
+gary daniels Hi Gary, unfortunately my German is not that good. For my seafood brand I just made this one for a german supermarket: th-cam.com/video/SRI6hQt6Eug/w-d-xo.html. But tho be honest a translator was standing next to me (don't tell anybody:)). But great fun to do so! Yes, happy my shrimp-video-list is extending. See you soon Gary!
Hi Konstantinos, thanks for your message, very lovely to read you enjoy the videos! Regarding the knifes; I've bought them in Japan. There's quite a few shops there that do knifes really well. They're hand made! But I'm sure if you search either the internet or local speciality shops well, that you will be able to find them. Where are you located? Maybe I can have a look with you :) Cheers!
It's delicious but kind of hard to strain the liquid with the moulin legumes. Tried also with my Food processor and was a dissster. Please let me know of wnother method. Thank you.
+bigtimv Yes, you can put it in a food processor and then sieve it, or you can crush all the ingredients after cooking and then sieve it. It's all about getting all those flavours out!
what if I have trouble to find fennel? Any substitute for it? Fish stock. just boil the fish with hot water? Sorry for such silly questions. I am quite green on cooking.
+Justine Wong I add the fennel because it gives a kind of aniseed flavour. You could try to replace it with a tiny tiny bit of star anise (make sure to take it out before crushing), or just leave it out.
Well, i guess cook it separately to get the juice and added later on to the sauce, use the meat for a different dish. Honestly i though at the beginning just throw it there with the shells but i remembered the time of cooking for the clams and the sand that leaves in some cases in the bottom. thanks for replying :)
come to Singapore some time! We have beautiful beaches and amazing food :) That said, that sounds like an amazing soup I can't wait to try this for dinner with my parents!
It's a song from an audio library for video makers so I don't think it's accessable for people without a subscription, with that said, you should look up the Arctic Monkeys, their music has kind of the same vibe. :)
uncle bart ! what if i use bigger shrimps to make this BISQUE soup with same process of this video, cause i can buy big shrimps for reasonable price then smaller one :D
You travel all around the world and yet you have never come to Greece,where we have the Aegean and the Ionian sea,where the fish are probably some of the best you'll ever find
Delicious!
+gesus44 a vegan poster-child appears !
gesus44 I love meat. No, I REALLY LOVE meat.
Slow cooked lamb leg.... gaaaaargggh GET IN MY MOUTH !!
I am of the opinion, that I'm actually closer to what I am supposed to be according to Nature™, than any 1st world enabled vegan.
I can digest meat, I can chew meat, so I do.
And it is good.
What I dont do, is choose a diet based on self important morals and 1st world privilege, then act like its the only choice to make.
It is well you live in a rich enough country you can choose what to eat and pay a premium for that choice.
gesus44 flagged as inappropriate.
you really highlight the prevalence of mental illness in society, get yourself checked and take your damn medication.
The best recipe so far! It's really amazing feeling the same emotion that in limited space, a fisherman's real experience.
Thanks!
The Best way to cook seafood, with ambience in a boat by the Ocean Side. I always say I must have been a shark in my previous life because nothing makes me happier than being close to the ocean and I love all kinds of seafood more than any other meat.
+Just Add Muscle Ha! That's just the way I like it too.. thanks for commenting
+Bart's Fish Tales Dude , your just bouncing everywhere :/"
Bart's Fish Tales no
My first impression is that if HE can cook shrimp bisque on a freaking boat, anyone can in their kitchen. Well done! 👏🏻 👏🏻 👏🏻
Haha, great compliment Alixandra!
he says its so pure, my little heart omg x
I made it tonight (01/25/2020) and it was delicious. Thank you for sharing your recipe. Have a great year.
Bart! Bisque, one of my favourites. Never let shrimp shells go to waste. Really enjoyed seeing you use the food mill. I own two food mills, one from each of my Grandmothers. So, from the 1930's or earlier. Thank you again of the nostalgia. Blessings ChefMike
+chef mike Nice to hear that the video brings up memories! Thanks for commenting Mike, enjoy
My grandma loves shrimp. I'm thinking about making this for her. I've never made bisque before. Thanks for bringing seafood out and showing people that you don't have to be afraid of it. cheers!
+Axqu7227 It's an easy job, promised!
Can tell from the look that it us delicious. Thank you for the recipe and production, which is heart warming.
This is to die for, and I even love it cold straight from the fridge.
Well done Bart.
Cooked it many times. Thanks Champion, from Alan in Australia..
Wow 😍👍What a luxury life 👍Fresh shrimps a delicious soup on the boat 😍🛥️Yumy Yumy that looks so delicious 😍👍
One of my favorite soups. Thanks again for another great recipe.
+Shirley Castle Thanks Shirley!
the fact that you made this soup on a boat makes it taste even better. Can't wait to make this!
Exactly! On a shrimp fishing boat to be precise. Thanks for watching :-)
Ah mate - inspirational and so simple. Many Thanks!
A couple of years ago, I tried this recipe without the brandy, and it was so good! I will perhaps try the next one with Cognac!
Yummy! Will make it tomorrow
And? Was is good? Happy weekend!
Very nice thanks
I ate in the restaurant last year, but I never forget this soup today I'm ready to cook it. That why I jumped here.👍
Thanks from Malta very nice good day ❤
Bravo. Nicely done!
Bart, that bisque looks so good, lots of flavor. Enjoyed. :)
+Tess Cooks 4u Thanks for watching!
My mouth is watering.
Without question the coolest cooking video I've ever seen. A great recipe as well.
A cowboy on a fishing boat, fantastic!
great job
Thank you!
Wow, what a great recipe/video! I am so delighted to experience this. I must make it soon!
.
You won't be sorry!
Really nice recipy and I especially like your outdorrs videos. Feels so natural, good job!
+Sushi-Liebhaber Thanks!
greetings from Friesland, thx for your visit, lovely recipe! (y)
Wow Bart, it's 8 am in Brasil and I'm starving after seeing this video! Awesome!
+Carlos Henrique That's my intention, ha! Enjoy your day
+Bart's Fish Tales thanks! you too. If you like, check it out my instagram profile, @carloshulsen (Hülsen is my german grandgrandmothers name) for some awesome foods from here. Love your work!
Awesome! I'm not a big fan of soup but this looks amazing
Excellent as always Bart, thank you!
+Josh W. Thanks Josh!
You are totally awesome...Thanks for the recipe!
I've made many shrimp and lobster bisque's but never added an egg or alcohol. I save my shrimp and lobster shells in the freezer until I have enough for soup. I'm going to try your egg and cream trick! Awesome video Bart!
I do the same with the tips of chicken wings. Funny how the throw away parts make the best stocks.
+Sammi Jane Thanks Sammi. The brandy gives more power to the flavor. Goes really well with crustaceans. The egg is to bind the soup just a bit. To make it a bit smoother. Not necessary to do so...
OK. You've convinced me. Don't have all I need but I'll use what I have. Pouring rain so it'll be good no matter how bad it may turnout...wish me luck. ;-)
Good luck and enjoy!
The Bisque looks delicious Bart! I've never had one before, but would love to try it! TFS & have a wonderful weekend :)
+Kulinary Kreations Should try it! Easy and delicious. Hope you enjoyed your weekend!
Bart's Fish Tales It was a fast weekend here LOL
Looks like comfort food!
Looks AMAZING
I love this video Bart . Keep it up ya !
Thanks Keith!
Thanks Keith!
Nice...love your kitchen :)
great as always !!!
+John Moutsis Thanks John
I'm going to try this
+Jian Sern kok That's awesome to hear, enjoy your weekend
+Bart's Fish Tales come to Malaysia one day for our local seafood one day :) cheers
Nice looking place to relax and cook, and a very nice looking soup. Good to know another recipe to use brown shrimp in, now you have introduced me to them. These places to go to what are the towns and markets like, do you happen to speak German too?. Another fascinating video, Thank you Bart.
+gary daniels Hi Gary, unfortunately my German is not that good. For my seafood brand I just made this one for a german supermarket: th-cam.com/video/SRI6hQt6Eug/w-d-xo.html. But tho be honest a translator was standing next to me (don't tell anybody:)). But great fun to do so! Yes, happy my shrimp-video-list is extending. See you soon Gary!
Not a hard video to follow, (even if you don't understand a lot of the words), must be your passionate delivery:)) Have a good week Bart.
This looks delicious! Apart of the great cooking I am really impressed by the knife! Could you share some details about it please ? Thanks in advance.
Hi Konstantinos, thanks for your message, very lovely to read you enjoy the videos! Regarding the knifes; I've bought them in Japan. There's quite a few shops there that do knifes really well. They're hand made! But I'm sure if you search either the internet or local speciality shops well, that you will be able to find them. Where are you located? Maybe I can have a look with you :) Cheers!
@@Bartsfishtales Thank you so much for your reply. I am Greek but I am located in Czech Republic. Is this a low layer Damascus blade ?
You da man Bart!
Now I'm hungry!
+Arthur Garry King That's my intention!
+Barbora Kamenicka Thanks Barbora!
Loved it! :D
It's delicious but kind of hard to strain the liquid with the moulin legumes. Tried also with my Food processor and was a dissster. Please let me know of wnother method. Thank you.
Wow!
How do I squeeze out the juice if I don’t have that mill??
You can just use your kitchen machine. Enjoy!
OMG this looks so good! Can you do it without the moulin à légumes?
+bigtimv Yes, you can put it in a food processor and then sieve it, or you can crush all the ingredients after cooking and then sieve it. It's all about getting all those flavours out!
Come to Singapore!
what if I have trouble to find fennel? Any substitute for it? Fish stock. just boil the fish with hot water? Sorry for such silly questions. I am quite green on cooking.
+Justine Wong I add the fennel because it gives a kind of aniseed flavour. You could try to replace it with a tiny tiny bit of star anise (make sure to take it out before crushing), or just leave it out.
Thanks. I have tried the soup. It taste great.
I have a long list of food to make this weekend... Too long! I need longer weekends!
any studio c fam??
Naar de albert heijn geweest ;). Toffe video
+victor sels Thanks Victor!
Yummm!
is it possible to make the base sauce with mix of shells crab, shrimp and clams?
How would you use the clams?
Well, i guess cook it separately to get the juice and added later on to the sauce, use the meat for a different dish.
Honestly i though at the beginning just throw it there with the shells but i remembered the time of cooking for the clams and the sand that leaves in some cases in the bottom.
thanks for replying :)
Do you cook the brown shrimp before you put the soup in, right at the end?
No, all brown shrimps are cooked on board immediately after catching to retain the freshness, so you only have to warm it up
what is the egg for? does it thicken it? Great looking bisque :)
+Rhi Thanks. Yes, it's to bind the soup just a bit. To make it a bit smoother. Absolutely not necessary to obtain the great flavor.
You forgot the food mill part of the process in the online recipe.
Hi Bart, can you freeze any leftover stock?
Hey Rob, yes, make sure to freeze it within two hours of cooking and in airtight containers or bags. You can keep it for as long as 4-6 months.
what type of shrimp is that?
The only thing needed to perfect this video is the weather, if only the weather was clearer the soup would have tasted differently !
+Arthy Dennie I completely agree!
whoever else was anxious for one sec about the rubber band??
I thought he's going to accidentally add it to the soup.
JOEL A.K 2:20 for anyone like me who watched this video six times looking for a damn rubber band. 😆😆😆
Hello, Bart!
You used cognac in your soup.Can I use white wine? or something?
Yumi yes, but I also like sherry wine
Great as always!! But I insist.. Come to mexico :( can you make a ceviche? I did one last week just how we like it here, I can send you the recipe
+Vanessa Fausto Would love to come to Mexico one day! I know some ceviche recipes from Peru but not one from Mexico. I made me curious about yours!
Could you make this dish with lobster instead of shrimps
+Miguel Mak Totally!
come to Singapore some time! We have beautiful beaches and amazing food :)
That said, that sounds like an amazing soup I can't wait to try this for dinner with my parents!
Would love to! Thanks for watching
What kind of oil you have used??
Sunflower oil because it can handle high temperatures
Great, Bart... in German we call the tool "Flotte Lotte"...
Nice! Thanks for watching
what is the name of the song that play on background?
It's a song from an audio library for video makers so I don't think it's accessable for people without a subscription, with that said, you should look up the Arctic Monkeys, their music has kind of the same vibe. :)
thanks anyway :D love your work
uncle bart ! what if i use bigger shrimps to make this BISQUE soup with same process of this video, cause i can buy big shrimps for reasonable price then smaller one :D
+박준형 That would absolutely work, you also could use shells of crabs, lobster, langoustines, etcetera. Good luck!
You travel all around the world and yet you have never come to Greece,where we have the Aegean and the Ionian sea,where the fish are probably some of the best you'll ever find
+Spyros Stambolas I want to come to Athens really soon!
Can you make this without alcohol?
Yes you can😉
Yes you can!
(: Thank You!!!!! ... ☺
Working that ....bet that lobster fresh
Bart you look like Dutch footballer Dirk Kuyt
I take that as a compliment!
Yea cool vid, travel more 😁! HAHA you are the Best Chef in TH-cam but sorry my Mother can make the Best fish ;D
+Der Atheist Haha, thanks! Great compliment
Thumbs down? What the hell is wrong with you?
Nice recipe, but like, you should like stop saying like in every sentence 'coz like, I dunno, like a valley girl 🤣🤣🤣
Does it irritate anyone else when people say "shrimps?" I hate to be the grammar police, but it always irritates me.