Your English is very good. I love the way you try so hard to get it right. I am honored that you have worked as hard to perfect English as you have to make your food 🥘 wonderful.
You can use a spoonful or 2 in an omelette also you can dry it out in the oven, blitz it into a powder with salt pepper sugar and chilli powder and you have a great seasoning salt
It has been a pleasure watching this chef and getting us through his bouillabaisse! A very emphatic and charismatic character, easy to follow. Thanks for the show.
Great recipe and showing how its made French Style. However, what I learned is how to really make a rich flavored broth for any fish dish or even meat maybe with some slight adaptation variation.
I don't know where you're filming from, but its always such a delight to see Tillamook brand dairy as the town of Tillamook where its made is like 30 minutes away from me and its truly a beautiful place.
Hi! I would LOVE to make this recipe but red snapper is incredibly difficult to come by in Germany. So you have any good substitutes? I'm hoping that cod, pangasius or redfish/rosefish (sébaste ?) would work as i can get those easily. I also love meagre (maigre)... would that work? And I know where I could get fish bones, but not sure that would speed up the process... Thanks for any and all advice!
Usually any kind of white/firm fish for a bouillabaisse is a go. Just don't use crumbly fish like salmon, unless you want it with smaller pieces ofc. If you want the rustic version with bigger pieces, almost all white fish is great. The cheaper the better.
I’m a bit curious how bouillabaisse was a poor mans soup and yet it was supposed to have saffron in it. Saffron Crocus didn’t (and doesn’t) grow in the south of France and had to be imported, so it must have been extremely expensive and considered a luxury product. All imported spices were expensive and only used by wealthy people. Therefore I don’t think saffron was part of the original bouillabaisse.
@@derekbruce5042 It could contain anything one could get hold of and shellfish was considered poor mans food. Not the fancy expensive food it is today in parts of the world.
France had of cross Mediterranean trade with Arab countries and was the colonial power in many of them. Bouilabaise is a dish from Marseilles which is a big port. Plenty of Northern African influence in French food and you only use a tiny bit of saffron.
I read up on the history and apparently saffron was added when it was not as expensive as it is now. It only needs about 10 pistons so even at today's cost should only translate to about .50 cents US.
Do you discard strained solids from the broth? There was all kinds of meat in there. Does anyone do anything with it? Love Bouillabaisse, but I hate wasting food.
If you Google it, it’s a liquor made from anise, pretty expensive consider if you only use some portion of it for cooking u less you drink it, I’ve got one from local liquor store for about $35.
It's an anise liqueur. You can substitute it for lesser known brands or use an absinthe. If you don't want to spend the $ you can try and mock the flavor by steeping the predominant herbs and spices into a strong tea and use that instead. I've done this in the past and it's worked quite nicely. I love Pernod but I hate that it has green dye in it and it's pretty pricey to boot.
Chowder is just a style of soup that can be red, white, or pink, with or without cream and there are many, many recipes but almost all chowders have potato.
Originally they used whatever the could find that were leftover parts like fish heads or parts that were not used by the restaurants due to the fact that sailors were mostly poor. You can use whatever you enjoy most and whatever you are able to afford. For fish you may want Sculpin, Rockfish and the likes. However no salmon or other types of oily fish. For shellfish: lobster, mussels, clams, shrimps. All up to you and your likes. No need for alcohol if you'd rather not. Use fennel instead.
@@hennayatsu6969 agreed but you can actually use oily fish but it would be best to cook separately and added last just before serving so as to not take over the flavor of the broth. Also, you can eliminate the alcohol in the Pernod by cooking it off separately until the alcohol burns away and then add it. It really does add a magnificent flavor.
@@Jonsson474 I'm from Toulon (near marseille) and in the XVIII century, The south of france was one of the biggest producers of safran of the world, so it was very accecible for the poors (wish are not now because off surpopulation, end of colonialism and ecological problems)
there was a video on youtube where it was all about medival food and what knights eat but the video maker also made one about what pesants ate and it was fresh salmon and artisan bread, something that is considered high quality restaurant food but back in the day thats what the pesants ate cuz thats what was available to them
Ludo, I love you despite that you can come off a bit obnoxious at times but I'm sure you're no more so than most of the French seem ... myself included. LOL! 😉😆 This recipe looks and sounds delicious but I will be changing several things starting with making a fish stock with bones, shrimp shells, and other fish and shellfish scraps instead of with shrimp, scallops, and fish which is very wasteful unless you repurpose the strained leftovers (which is 100% possible). FYI, for anyone else that has an issue with the waste, you can opt to use a store bought fish stock and just add your aromatics to it. I would also not use butter since it's not traditional although I'm sure it makes the broth extra delicious and unctuous. I mean, it's butter so I can't hate it! Personally, I would have appreciated if you had explained or demonstrated how bouillabaisse is served in France, by serving the broth separately from the proteins as well as a little more history on the evolution from a poor man's stew to the more refined French version as we know it today. Santé!
The wine will cook off, and isn't any different than eating bread, which is alcoholic before baking. I understand that some jurists would consider it haram, but seems to miss the point of the original intent of the prohibition to me.
Pernod is not wine it's an anise liqueur. You can cook it separately to burn off all of the alcohol and then add it or leave it out all together. You can also make a strong tea using the predominant herbs and spices in the Pernod and use that instead. I've done this in a pinch and it's just as delicious.
Come to TAMPA, FLORIDA USA we are looking for some great chefs in our area!! We eat all styles of food here!! Our airport is 1 of the TOP 10 in the WORLD!!
I’m quite convinced that saffron was never in the original recipes. It would have been extremely expensive back in the days. Adding saffron to the bouillabaisse is a modern thing.
Thanks for the recipe ...LOL! Generous??? See, that's what you get for serving that itsy bitsy bowl of Bouillabaisse for a "serving"! A KID-NADO ripping through your kitchen! I want a wide rim soup bowl full of Bouillabaisse and 1/2 of a baguette to wash it down with. That's supposed to be dinner, NOT a snack!
@@TMTLive I understand your sentiment but you could still utilize the strained ingredients, I would or you could go the route of using a store bought fish stock for about $4 US or better yet make your own with shrimp shells, fish bones, heads, and scraps. This recipe is the quick version not the inexpensive one.
Pretty funny parts of the transcription: fit the bra into the key of the booyah! And the recipe looks delicious…bouillabaisse maybe my favorite fish soup.
I’ve made it and it is just wonderful! Almost eat my fingers! Great recipe, thank you Ludo!
We did this recipe with my boyfriend last night and it was a success! Thanks Ludo, c’était top!
Great video! I love the red sniper part, and the kids bursting through the kitchen. Great recipe also!
"You're going to eat Daddy's delicious bouillabaisse first if I have to pump it down your throat with a plumber's helper!"
The partisan liberators from the movie Red Dawn ate a lot of those decorated sharpshooters over an open camp fire.
This video deserves more views! Thank you for this recipe, chef!
BS
Awesome recipe chef! Will make it soon
love the way he just casually throws scallops into the stock...
I love when his family come and ruin his film lol
Lol for real
Your English is very good. I love the way you try so hard to get it right. I am honored that you have worked as hard to perfect English as you have to make your food 🥘 wonderful.
"Red sniper..."
Vasily Zaitsev: "You called?"
xD
he likes the word, sweat
Thank you for the recipe. The broth turned out delicious!
Wonderful recipe by a expert chef who has great sense of humor too,,nice video
Thanks for sharing this recipe! Easy enough to make to impress my friends at a dinner party! Merci beaucoup!
Merci Beaucoup for sharing the recipe ! You have a beautiful family
I’m learning french cooking, it’s so adorable!
This recipe seems awesome too!! I’m also going to try it.
subtitles go like: "booyah base"
Beautiful recipe cheaf
what can you do with the processed part that is left in the strainer?
trash it
You can use a spoonful or 2 in an omelette also you can dry it out in the oven, blitz it into a powder with salt pepper sugar and chilli powder and you have a great seasoning salt
Nothing, I am affraid. That's for the bin.
Mash it into a croquettes and fry it
Croquettes.
Bonne présentation. Recette superbe. Bravo.
Hi Chef Ludo, what can we use the ground seafood for, after you squeezed out all the stock? Merci!
It has been a pleasure watching this chef and getting us through his bouillabaisse! A very emphatic and charismatic character, easy to follow. Thanks for the show.
My mouth is watering :D! That looks delicious!
The kids bursting into the room was the best 😂
Adorable, so cute!
I now want to make this 👌👌👌👌
I want all recipes shot like this
Good work Chef Ludo ... nice video with a bit of humor. I am going to make this tomorrow.
Great recipe and showing how its made French Style. However, what I learned is how to really make a rich flavored broth for any fish dish or even meat maybe with some slight adaptation variation.
This doesn’t rock my boat..where is the fennel, the pastis and the white wine????
I don't know where you're filming from, but its always such a delight to see Tillamook brand dairy as the town of Tillamook where its made is like 30 minutes away from me and its truly a beautiful place.
A pleasant presentation but I'm left wondering: did those shrimp get cleaned (deveined)? Didn't look like it on the video.
And lose all that FLEVEURE?
Im Hungry Now!😋😋😋
Hi! I would LOVE to make this recipe but red snapper is incredibly difficult to come by in Germany. So you have any good substitutes? I'm hoping that cod, pangasius or redfish/rosefish (sébaste ?) would work as i can get those easily. I also love meagre (maigre)... would that work? And I know where I could get fish bones, but not sure that would speed up the process... Thanks for any and all advice!
Usually any kind of white/firm fish for a bouillabaisse is a go. Just don't use crumbly fish like salmon, unless you want it with smaller pieces ofc. If you want the rustic version with bigger pieces, almost all white fish is great. The cheaper the better.
Tks for teaching. Only for you to know it, the recipe is not in the link.
WOW! Looks super bon!!
Perfect recipe
The beaches are World Class too!!
Why did you use Italian water?
I’m a bit curious how bouillabaisse was a poor mans soup and yet it was supposed to have saffron in it. Saffron Crocus didn’t (and doesn’t) grow in the south of France and had to be imported, so it must have been extremely expensive and considered a luxury product. All imported spices were expensive and only used by wealthy people. Therefore I don’t think saffron was part of the original bouillabaisse.
I "clocked" this and thought perhaps Caraway seed might be an economical alternative.
They weren’t made with shrimp and scallops either you dummy it’s an adaptation of an original poor men’s dish
@@derekbruce5042 It could contain anything one could get hold of and shellfish was considered poor mans food. Not the fancy expensive food it is today in parts of the world.
France had of cross Mediterranean trade with Arab countries and was the colonial power in many of them. Bouilabaise is a dish from Marseilles which is a big port. Plenty of Northern African influence in French food and you only use a tiny bit of saffron.
I read up on the history and apparently saffron was added when it was not as expensive as it is now. It only needs about 10 pistons so even at today's cost should only translate to about .50 cents US.
That thick, flavorful broth is a meal in itself.
Great soup
Charming!
Oh my gosh, when I realized he was only making a stock
Do you discard strained solids from the broth? There was all kinds of meat in there. Does anyone do anything with it? Love Bouillabaisse, but I hate wasting food.
Très bien !! Ça vois délicieux !
I love that the French can say the R only in celery. 😁
😂 I love your Version! 👌👏👏
Using expensive shellfish to make stock is criminally stupid. Heads and fish trimmings are used for stock
What kind of Pernod is it? Seems like a rare ingredient.
If you Google it, it’s a liquor made from anise, pretty expensive consider if you only use some portion of it for cooking u less you drink it, I’ve got one from local liquor store for about $35.
It's an anise liqueur. You can substitute it for lesser known brands or use an absinthe. If you don't want to spend the $ you can try and mock the flavor by steeping the predominant herbs and spices into a strong tea and use that instead. I've done this in the past and it's worked quite nicely. I love Pernod but I hate that it has green dye in it and it's pretty pricey to boot.
Any relation to Monsignor Marcel Lefebvre, founder of the Society of Saint Pius 10th?
What do with the processed leftovers?
I was thinking about making croquettes.
Do he have TH-cam channel
Mouth Watering already.......... !! I will be visiting Cannes this winter . I will definitely try it . Yummmmy.....
so what is a fish chowder base?and is that chowder american
Chowder is just a style of soup that can be red, white, or pink, with or without cream and there are many, many recipes but almost all chowders have potato.
I will try this recipe asap. Looks delicious. I would like to go to your restaurant some day. Thanks chef.
Came for the Bouillabaisse, following because dude and his fam know their ice cream.
Bonjour! Merci pour votre recipe! What I can use instead of scallops? And what types of fish is acceptable in this soup? Regards from Pologne!
Originally they used whatever the could find that were leftover parts like fish heads or parts that were not used by the restaurants due to the fact that sailors were mostly poor. You can use whatever you enjoy most and whatever you are able to afford. For fish you may want Sculpin, Rockfish and the likes. However no salmon or other types of oily fish. For shellfish: lobster, mussels, clams, shrimps.
All up to you and your likes. No need for alcohol if you'd rather not. Use fennel instead.
@@hennayatsu6969 agreed but you can actually use oily fish but it would be best to cook separately and added last just before serving so as to not take over the flavor of the broth. Also, you can eliminate the alcohol in the Pernod by cooking it off separately until the alcohol burns away and then add it. It really does add a magnificent flavor.
Thank you and will definitely try this weekend. Merci beaucoup, Chef Ludo 😊
"was made to be cheap"
costs me 30$ XD
Ahaha
Seafood wold have been very cheap but the spices would have cost a fortune. I don’t think they used saffron in the original recipe.
@@Jonsson474 I'm from Toulon (near marseille) and in the XVIII century, The south of france was one of the biggest producers of safran of the world, so it was very accecible for the poors (wish are not now because off surpopulation, end of colonialism and ecological problems)
there was a video on youtube where it was all about medival food and what knights eat but the video maker also made one about what pesants ate and it was fresh salmon and artisan bread, something that is considered high quality restaurant food but back in the day thats what the pesants ate cuz thats what was available to them
Trop rigolo la vid😆 j’aime bien la présentation décontractée,cuisiner sans prise de tête! Bien chef!
Ludo, I love you despite that you can come off a bit obnoxious at times but I'm sure you're no more so than most of the French seem ... myself included. LOL! 😉😆
This recipe looks and sounds delicious but I will be changing several things starting with making a fish stock with bones, shrimp shells, and other fish and shellfish scraps instead of with shrimp, scallops, and fish which is very wasteful unless you repurpose the strained leftovers (which is 100% possible). FYI, for anyone else that has an issue with the waste, you can opt to use a store bought fish stock and just add your aromatics to it.
I would also not use butter since it's not traditional although I'm sure it makes the broth extra delicious and unctuous. I mean, it's butter so I can't hate it!
Personally, I would have appreciated if you had explained or demonstrated how bouillabaisse is served in France, by serving the broth separately from the proteins as well as a little more history on the evolution from a poor man's stew to the more refined French version as we know it today.
Santé!
Hai mai pensato di fare la ricetta versione gelato?
I would actually try that! 😆
Awesome recipe thank you. You have a beautiful family. 👍😊
the best recipe on yt, i just came back after 2-3 yars to make it again
On my 3rd version,this is the one.
im muslim
so i can’t use wine is there a substitute? maybe vinegar or something
The wine will cook off, and isn't any different than eating bread, which is alcoholic before baking. I understand that some jurists would consider it haram, but seems to miss the point of the original intent of the prohibition to me.
Pernod is not wine it's an anise liqueur. You can cook it separately to burn off all of the alcohol and then add it or leave it out all together. You can also make a strong tea using the predominant herbs and spices in the Pernod and use that instead. I've done this in a pinch and it's just as delicious.
Come to TAMPA, FLORIDA USA we are looking for some great chefs in our area!! We eat all styles of food here!!
Our airport is 1 of the TOP 10 in the WORLD!!
Fish for the poor...proceeds to add saffron. What...?
used to be for the poor, and the way the poor cooked in the past was surely a disaster lmao
I’m quite convinced that saffron was never in the original recipes. It would have been extremely expensive back in the days. Adding saffron to the bouillabaisse is a modern thing.
@@Jonsson474 again, marseille was one of the biggest importor and producer of safran in europe, in colonial times, safran cost was very low
It's very easy to grow in your garden, especially in Provence.
They probably grew their own, it's only Crocus
Treś bien :)
Thermomix for the FLEX!
I only eat salmon but I'll try that.
If you love salmon try making Finnish salmon soup.
Thank youu!
that looks amazing ...
everyone wants it "quick," but good things take time.
I still had a few anchovies left in the jar, which I threw into the soup 😁 but then I was careful with the salt.
Don't follow the links, they are only referencing to Le Creuset.............
This guys accent has me convinced that the recipe might just be authentic.
😂😂😂
If you prefer more food dont mix and strain. still amazing.
Any bouillabaisse tastes great with that generous amount of Communist sharpshooters in the pot. Field Cookbook of The Wolverines from 'Red Dawn'.🍲
Anyone else thought the dish was almost over then realized it was only the broth?
Rest dans Peace Liliane de Toulon Fr Born December 21 le 2021 Departed September 11 2021
Voila!
Thanks for the recipe ...LOL! Generous??? See, that's what you get for serving that itsy bitsy bowl of Bouillabaisse for a "serving"! A KID-NADO ripping through your kitchen! I want a wide rim soup bowl full of Bouillabaisse and 1/2 of a baguette to wash it down with. That's supposed to be dinner, NOT a snack!
Shut up
Umm so if your Bouillabaisse doesn't turn out good, you can blame on the fact that they are not from France?
the poor man in france must be really rich....
CHIP CHIPPERSON APPROVES!
Wait why was Chip on this video?
@@stevesalamone1461 Chip loves to take a lady out for a hot bowl of bouillabaisse, study the lore
OMG HE IS FUNNY
Doucement, les gars!
"Fish soup for the poor"
*Adds scallops *
*throws them in the stock which gets strained*
At this point I will never ever make this recipe at home, it's clearly a (fancy) restaurant recipe.
@@TMTLive I understand your sentiment but you could still utilize the strained ingredients, I would or you could go the route of using a store bought fish stock for about $4 US or better yet make your own with shrimp shells, fish bones, heads, and scraps. This recipe is the quick version not the inexpensive one.
Really love butter the French do 😂
What's not to love?!
"Little touch of saffron"
Not sure if 20$ worth of saffron was a "little touch"...
Tiger shrimp, scallops,saffron..
damn I wanna be poor in France
The poor used to use the leftover rock fish as he says.
Nice fish soup... I think calling this bouillabaisse is a stretch.
I KNOW THAT ICECREAM
BEST ICECREAM
This video may have been posted by Le Creuset, but the obvious product placement for Tillamook was pretty uncool.
The first time I heard of this dish was from Under Siege.
So this is a Lexus and Tillamook ad?
This guy is crazy
What a lovely man :).
When you try to be nice and funny but you cant, cause you are French…
Darn kids!
Everything about that looks great except the bowl
Pretty funny parts of the transcription: fit the bra into the key of the booyah! And the recipe looks delicious…bouillabaisse maybe my favorite fish soup.
red sniper