Upon reading The Count of Monte Cristo and watching Gankutsuou, I wanted to learn how to cook and try bouillabaisse for myself...and now I can reminisce how Dantes and the rest enjoyed their hometown dish in Napoleonic Marseilles! Merci Helen
Your very informative and that’s appreciated by many here on your channel. However, your quite the humorous and funny lady. I laughed so hard when you talked about being scared of a lobster that I probably scared my neighbor next door. That was hilarious 😂
Hello, I am a new half century man who had to start to learn to cook for my stroke stricken mom. Love your videos and thank you for taking the time to make them. They have helped me tremendously and my mama thanks you too, she was getting sick of eggs, lol. Loved this video and laughed a lot.
I love your recipes. I have been using your rack of lamb recipe and your grilling glaze. Now, I will be also using your fish soup recipe. Thanks so much.
I consider myself an experienced cook and yet I learnt so many new things from just this recipe. This is quality content! You deserve way more subscribers. Come on TH-cam algorithm! Give Helen a million subs by Christmas!
Impressive....AND you have the ROUILLE recipe !!!!!! merci Sometimes when I make this I don't have time to make fish stock so I cheat by putting a can of clams in the blender and spin it to a frothy puree and add it to the pot, The froth goes away after a short while but the soup tastes great :)...my llittle secret
#realcomment I've made this soup twice for my family using my own beach caught Permit (T. falcatus). I'm in love with this recipe. The stock is clear, sweet, oily and so rich. First batch was with permit stock and Black Drum fillets. Both were excellent! Thank you for posting. I'm learning to cook things other than my usual indonesian and Caribbean style dishes.
@@helenrennie I agree, literally stuff(ing), turkey, ham, mashed potatoes, sweet potatoes, green beans with bacon, corn bread, pumpkin pie, apple pie, sweet rolls, etc. Long gone are the days when we had a menu like that at my in-laws farm. There is nothing wrong with that, but not all at one meal the same day. This year we will be say thanks with bouillabaisse. Thanks Helen
#realcomment Had fun preparing your Bouillabaisse recipe! I previously have used Julia Child's from her classic Mastering the Art of French Cooking- indeed I am that old. Although both versions produced excellent results and compliments, your Rouille was every bit as tasty but simpler and easier to prepare. As always it was great fun to have you guide me through the prep with skill and humor! Thank you!
One of my favorite soups! I researched many recipes here on YT before making it. Did you know that some recipes would blend the bones of the fish into the soup? I went 50/50 as a test and was quite thrilled. Gave the soup a heartier mouth feel.
That looks absolutely heavenly! I wish I live where I can obtain fresh fish, so I can make Bouillabaise. I know my mom would love it. I live in Arizona, so the fishes in our stores are not in the best shape, and the types are limited.
#realcomment I had this many years ago at an Italian restaurant and totally loved it. I didn't realize what was involved to make it but I'm thinking I need to give it a try. Love your videos. I need to get to Boston for one of your classes!
I am just the same: lobsters and crabs are really difficult for me to touch or contemplate (though they are wonderfully delicious), but fish eyes and stuff doesn't phase me.
I am using a standard dutch oven pot to make the stock, and 7 cups were not enough to cover the fish and veggies (I used 15 cups). Would you recommend reducing it at the end before making the soup?
Ive tried it with salmon since i had salmon skin and bones, its maybe more fishy than a traditional bouillabaisse, but really nice and flavoursome. I did roast the bones first though which probably helped give it a more mellow flavour
#realcomment Great video as ever Helen. I really appreciate this one, as where I am, it's extremely difficult to find packaged fish stock. The best I've been able to get is Knorr cubes, but they taste of nothing but salt and make me feel unwell if I use too much. I'll need to have a go at making my own I think :)
Thanks for the video, the dish looks delicious. --- I was looking for bouillabaisse recipe but WOW, I found asmr triggering persona. I've lost my senses for years (I hope someone knows what the hell I am talking about). Nice to see you Helen Rennie.
#realcomment, This was wonderfully informative (and gross) which made it that much better!I can't wait to put my garden fennel to use now that Fall is here. Thank you for this "uncensored" version of making good fish stock!
you can use any flaky white fish. if you mean rockfish from the west coast, the answer is yes. If you mean what people in Maryland call rockfish (that's striped bass), I think it would be too firm.
I know that many recipes for this include bivalves and crustaceans along with a with various whit fish. My daughter cannot eat white fish. She violently throws up after eating white fish (bivalves, crustaceans, and oily fish are fine). If you were to try and make this without a white fish, what would you use? I'm thinking shrimp or prawns, but maybe it's just not viable without the white fish.
you can certainly make stock with shrimp shells and then add shrimp last minute like I add fish fillets. but shrimp stock is not at all gelatinous. If you like this veggie combination, you can try using chicken stock or bean stock. It makes an amazing bean soup. Just have your beans cooked the day before. or you can use homemade chicken stock and canned beans that are drained.
Helen, what was your yield on that fish stock. I always keep some homemade stuff in the freezer, so I can skip that step for now. I'm sure it's not really crucial to get it just right, but I am curious if the yield was about 6 cups because you left it uncovered. Also, will this recipe feed 4? I am cooking this recipe for some friends in San Francisco, and I wanted to make sure it'll be enough. I'm also thinking of tossing some mussels in at the end with the fish for an extra ocean-y flavor.
Yes, this recipe will feed 4. I don't know the exact yield of stock. It depends on the shape of your pot and heat intensity (how much will evaporate), but it will produce at least 6 cups, but I am guessing more.
@@helenrennie Thank you so much, Helen. I always appreciate that you take the time to reply to us, even almost 2 years after your video was posted. I'll be sure to follow up to report how the recipe went. I am feeding 6, so I'm thinking of just doubling the recipe and then saving some of the extra broth for leftovers, and just cook the fish inside it to order.
@@helenrennie Hello Helen. I made your bouillabaisse recipe while I was in San Francisco, and MAN is this stuff great! It's true what Chef John says: sometimes the difference between an ok soup and a great soup is just another 1/2tsp of salt. I really think that I nailed the seasoning on this bouillabaisse. I took my time with it, and practiced slowly until the flavor was just salty enough without being overly salty. The rouille absolutely takes this stew to 11! Man what a wonderful bite with that salty, garlicky aioli. You were absolutely right about the saffron needing time to infuse. I let the aioli infuse for 6+ hours the night that I made it, but I had some leftover rouille that I kept in the fridge overnight, and even by the morning, the saffron threads were still giving up more orange/red streaks. I will be using rouille much more often now that I've tried it. Here's a photo of my finished project. Yes, there are some saffron threads as a garnish, but that was mostly for the photo to help identify the flavor visually. I ran out of green herbs for garnish. :( i.imgur.com/FlzGbe0.jpg
#realcomment Wow, quite confronting with the fish gore, Helen. I've done it for years with chickens for stock so I suppose I have to face this. Here in Sydney most restaurants will include prawns, mussels etc with the white fish. According to Sydney Fish Market, comparable white fish for the stock in your recipe are flathead, red gurnard, goatfish, scorpionfish and whiting. I've used leatherjacket - a lot of bone, not much flesh. They recommend adding prawns, vongole, cuttlefish, john dory, mirror dory or snapper to the final soup. The difference I note is they suggest using a range of different fish for the stock and then new species for the final dish. I think I'll try a whole John Dory to follow your recipe and give all the other additions a miss. I wonder if they are restaurant additions to show off Sydney's great seafood in general rather than sticking to the traditional? Will update my effort 🙂
Can't wait to hear how your soup comes out. In the US you see all sort of things in restaurant bouillabaisse including lobster, shrimp, mussels, scallops, etc. You can really use anything you want. I prefer not to use all sorts of fish types to avoid the doneness confusion. My shrimp are cooked, but mussels didn't open yet... Now the shrimp are overcooked, etc.
#realcomment Made this last night - so tasty! Thanks for another fun and informative video. I love fennel, so I added a pinch of powdered fennel seed to the broth. When using jarred mayo, I also like Hellman's (Best Foods here on the west coast), but I wonder, if you're going to all the trouble to make this wonderful soup, why not make a quick homemade mayo? I always use the José Andres method which takes about 5 seconds and makes such a delicious homemade mayo (as long as you don't mind raw eggs)!
So glad your fish soup came out nicely! I don't mind raw eggs :) I know most people would laugh at me, but I prefer Hellman's to homemade. Maybe if I had some spectacular eggs with orange yolks it would be better, but since most of the time I only have access to store bought eggs, my ingredients are exactly the same as what Hellman's put into theirs. Once I spruce up the stuff from a can with a squirt of fresh lemon juice, it's exactly what I want mayo to be. But if you have a mayo that you like to make, by all means use that.
It's funny, even though Hellman's has the same ingredients, it comes out so differently! For some things, I do actually prefer it also (in an egg salad, for example), but if I'm just eating it by itself, or on a crouton, I prefer homemade. I did try one of those organic jarred mayos with olive oil once and I couldn't stand it!
which oil you use makes a huge difference. i like mayo made with a neutral oil (extra virgin can taste a bit bitter, especially if you use a blender method). though you can also start with a neutral oil and a blender and then whisk in a bit of extra virgin by hand. I agree that hellmann's by itself on a toast is not great, but with the addition of garlic and lemon juice it becomes a completely different thing. if you make your own mayo for this, my instinct is to go with a neutral oil not to obscure the delicate flavor or saffron.
Hell just froze over: I was expecting to have to pay through the nose for the fish at the local tourist trap fish market. Turns out that Costco has it in tonnage quantities.
#realcomment I loved your no-fuzz approach to cooking. I am doing the stock suggestion, but you might not like it as I used a left over lobster head I had. Everytime the lobster head peeked above the water, I said to it "back down you cockroach!" and re-submerged it again. Thanks for all the hints! Keep it up. From Sydney... Bruno and the red cockroach!
#realcomment I love your videos! I am planning on making this this week, but I have a question: as I (nor anyone in my family) don't really likes anise tastes, what can I substitute for the fennel and the anise-seed?
I hear you. I absolutely hate liquorish and a strong anise taste. Cooked fennel doesn't taste like anise, and you can leave out star anise. If you don't want to risk using fennel even in cooked form, I would replace it with yellow onions or just leave it out.
Nice recipe, I'm sorry to tell you that your instinct on lobster is somewhat right Crustaceans and insects do share a comon incestor and many caracteristics but then again don't we all. They are delicious enough to be recategorized as not creepy.
We must be soul mates. We both slice peppers exactly the same way. But seriously, another wonderful and informative video. Is it possible or desirable to Instant Pot this fish stock? Thanks!
you could certainly instant pot it, but the gasket on your pot will smell like fish. given how quick it is the normal way, I am not sure instant pot is worth it.
#realcomment This is almost the same as Swedish fish soup. Their base is almost identical to yours but they put far more fish in - right at the end. Archtic Char and Cod first and finally crab meat and shrimps are added. It is, like yours, among the best soups on earth. Swedes also put saffron in both the soup and the Rouille that they wrongly call aioli.
Hello Helen, I tried your recipe again, and here is a photo of my plating. i.imgur.com/97ZT9On.jpg I tried a couple of small variations that I wanted to share. I followed the same recipe, except that I added 2 tsp of tomato paste (about 11 grams) to help boost the color and tomato flavor. I added it before the garlic, and let it caramelize a bit to the pot, and then I cooked the garlic for 30 seconds. Then, before adding the wine/tomatoes/stock, I deglazed with a couple tbsp of brandy, for a bit of sweetness. Then I followed the rest of the recipe and stopped before adding the fish. Then I blended and strained the liquid, and adjusted for seasoning. I had some thicker sea bass, so I seared them in a skillet and basted in butter. On the rouille, I added light sprinkling of Hungarian paprika for color, and some coarsely cracked pepper. Then I plated up, and I am very happy with the results. My presentation was a bit less rustic, but the flavors are all yours. Thanks for the killer recipe. I am definitely repeating this one in the future, and maybe adding in some shrimp or mussels at the end if I really want to get fancy.
I take exception to to Halloween muffin comment because Samhain in the United States in early colonial America used pumpkins instead of rutabagas that was more accustomed to Irish climate. It’s disingenuous to say Irish immigrants were less authentic when they made due to resources available.
🤣 I also think lobsters look like a giant cockroach!! I still love the flesh, just don’t ever want a whole one on a plate-my brain fixates on the cockroach 😣
The fancy restaurants in Marseilles poach the fish whole, then remove them to a platter and fillet them tableside. It's a very impressive show! But I can tell you from experience that the typical home cook shouldn't try. You'll have some fish not quite cooked through while others are literally falling apart in the broth. Awkward. Anyway, we followed this recipe and had a wonderful meal.
Fish soup yes. Boullabaisse NO. Rouille is not made with mayo. It's aioli plus saffron. The reason was not that they could not sell some fish but sailors in Marseille were very poor and thus they got whatever they could and made a fish stew which evolved into Bouillabaisse. BTW do not call Bouillabaisse a soup because it's not.
The instructions are enlightening, food looks great, you look fine. That scarf is as superfluous as it is distracting. Your neck cannot possibly be as unsightly as your covering it is.
Upon reading The Count of Monte Cristo and watching Gankutsuou, I wanted to learn how to cook and try bouillabaisse for myself...and now I can reminisce how Dantes and the rest enjoyed their hometown dish in Napoleonic Marseilles! Merci Helen
Been looking at fish soup videos all afternoon and BY FAR learned more from this video than any other. Glad I found you and happy to subscribe.
You have been looking at the wrong videos, look at Peter Goossens
Your very informative and that’s appreciated by many here on your channel. However, your quite the humorous and funny lady. I laughed so hard when you talked about being scared of a lobster that I probably scared my neighbor next door. That was hilarious 😂
Amazing video! I love the tip about turning off heat to gently cook the fish.
Just recently realized how much I appreciate your content and I figured I should go back and like/comment on videos I have appreciated in the past.
Hello, I am a new half century man who had to start to learn to cook for my stroke stricken mom. Love your videos and thank you for taking the time to make them. They have helped me tremendously and my mama thanks you too, she was getting sick of eggs, lol. Loved this video and laughed a lot.
Gr8 video. She got lots of character. Cracking dish too.
You are so fun and informative
I love your recipes. I have been using your rack of lamb recipe and your grilling glaze. Now, I will be also using your fish soup recipe. Thanks so much.
Your fish humour is on point.
I always follow your classes.
You're the best 👍🙏
I consider myself an experienced cook and yet I learnt so many new things from just this recipe. This is quality content! You deserve way more subscribers. Come on TH-cam algorithm! Give Helen a million subs by Christmas!
Ah -- thanks :)
Impressive....AND you have the ROUILLE recipe !!!!!! merci Sometimes when I make this I don't have time to make fish stock so I cheat by putting a can of clams in the blender and spin it to a frothy puree and add it to the pot, The froth goes away after a short while but the soup tastes great :)...my llittle secret
wow, this is incredible. Love it and looking forward to the next dinner party I have!
Reminds me of a soup my husband and I had during our honeymoon in Normandy ❤️
Can't wait to try your delicious recipe,thanks!
I've made this recipe several times and it's incredible!!! My friends all beg me to make it for them
Good video.. very informative... nice detail... 👍🏻
#realcomment I've made this soup twice for my family using my own beach caught Permit (T. falcatus). I'm in love with this recipe. The stock is clear, sweet, oily and so rich. First batch was with permit stock and Black Drum fillets. Both were excellent! Thank you for posting. I'm learning to cook things other than my usual indonesian and Caribbean style dishes.
So glad you enjoyed this soup!
What an amazing recipe! I am making Helen's bouillabaisse for Thanksgiving 2019
bouillabaisse for thanksgiving? you are my kind of person. i think it's way tastier than the stuff people normally eat for thanksgiving ;)
@@helenrennie I agree, literally stuff(ing), turkey, ham, mashed potatoes, sweet potatoes, green beans with bacon, corn bread, pumpkin pie, apple pie, sweet rolls, etc. Long gone are the days when we had a menu like that at my in-laws farm. There is nothing wrong with that, but not all at one meal the same day. This year we will be say thanks with bouillabaisse. Thanks Helen
Looks delish - going to make it using Grouper.
Elle est charmante au possible et la bouillebaisse est sans doute divine.
#realcomment
Had fun preparing your Bouillabaisse recipe! I previously have used Julia Child's from her classic Mastering the Art of French Cooking- indeed I am that old. Although both versions produced excellent results and compliments, your Rouille was every bit as tasty but simpler and easier to prepare. As always it was great fun to have you guide me through the prep with skill and humor! Thank you!
I started with Julia Child's recipe too :) I think it just evolved over the years.
I loved this video!!! Thank you so much.
Love it HELEN 👏🏻👏🏻❤️❤️😅😅😂😂👏🏻👏🏻❤️🙏🏻
Excellent.
This looks Amazing ..
One of my favorite soups! I researched many recipes here on YT before making it. Did you know that some recipes would blend the bones of the fish into the soup? I went 50/50 as a test and was quite thrilled. Gave the soup a heartier mouth feel.
Hi Helen, Have you ever tried the recipe with a half cup of Pernod as a finishing ingredient? Adds complexity and a wonderful aroma.
if you like pernod, go for it.
That looks absolutely heavenly! I wish I live where I can obtain fresh fish, so I can make Bouillabaise. I know my mom would love it. I live in Arizona, so the fishes in our stores are not in the best shape, and the types are limited.
Add frozen filleted fish and some shrimps at the end to your vegetable broth.
Looks wonderful! But no Pernod? Thanks! You're a charming cook, in any case!
I love this recipe! I’m going to try it.
The last time I made this soup was in the 70. I’m definitely to make it soon.l
Fabulous.
so lovely 😍❤️😍💞
My god, it looks so delicious!
I have a saffron tip. Grind the saffron with a mortar and pestle, with salt, sugar or any other dry seasoning you will be using.
#realcomment I had this many years ago at an Italian restaurant and totally loved it. I didn't realize what was involved to make it but I'm thinking I need to give it a try. Love your videos. I need to get to Boston for one of your classes!
I am just the same: lobsters and crabs are really difficult for me to touch or contemplate (though they are wonderfully delicious), but fish eyes and stuff doesn't phase me.
i love ”whatever I want”
I am using a standard dutch oven pot to make the stock, and 7 cups were not enough to cover the fish and veggies (I used 15 cups). Would you recommend reducing it at the end before making the soup?
Ive tried it with salmon since i had salmon skin and bones, its maybe more fishy than a traditional bouillabaisse, but really nice and flavoursome. I did roast the bones first though which probably helped give it a more mellow flavour
Why do you not use your instant pot for this Helen?
#realcomment Great video as ever Helen. I really appreciate this one, as where I am, it's extremely difficult to find packaged fish stock. The best I've been able to get is Knorr cubes, but they taste of nothing but salt and make me feel unwell if I use too much. I'll need to have a go at making my own I think :)
Perfect done😘😘😘
Thanks for the video, the dish looks delicious. --- I was looking for bouillabaisse recipe but WOW, I found asmr triggering persona. I've lost my senses for years (I hope someone knows what the hell I am talking about). Nice to see you Helen Rennie.
#realcomment Looks Fantastic! Someday i will try and get to Boston and take one of your classes!
Looks great but no mussels?
I gots to have mussels.
I need to make this!
#realcomment, This was wonderfully informative (and gross) which made it that much better!I can't wait to put my garden fennel to use now that Fall is here. Thank you for this "uncensored" version of making good fish stock!
can you use rock fish for this?
you can use any flaky white fish. if you mean rockfish from the west coast, the answer is yes. If you mean what people in Maryland call rockfish (that's striped bass), I think it would be too firm.
What was the name of the fish she gets "once in a while"? I thought she said houska hoosh
#realcomment That soup looks amazing. Nice red colour and beautifully cooked fish.
I know that many recipes for this include bivalves and crustaceans along with a with various whit fish. My daughter cannot eat white fish. She violently throws up after eating white fish (bivalves, crustaceans, and oily fish are fine).
If you were to try and make this without a white fish, what would you use? I'm thinking shrimp or prawns, but maybe it's just not viable without the white fish.
you can certainly make stock with shrimp shells and then add shrimp last minute like I add fish fillets. but shrimp stock is not at all gelatinous. If you like this veggie combination, you can try using chicken stock or bean stock. It makes an amazing bean soup. Just have your beans cooked the day before. or you can use homemade chicken stock and canned beans that are drained.
Helen, what was your yield on that fish stock. I always keep some homemade stuff in the freezer, so I can skip that step for now. I'm sure it's not really crucial to get it just right, but I am curious if the yield was about 6 cups because you left it uncovered. Also, will this recipe feed 4? I am cooking this recipe for some friends in San Francisco, and I wanted to make sure it'll be enough. I'm also thinking of tossing some mussels in at the end with the fish for an extra ocean-y flavor.
Yes, this recipe will feed 4. I don't know the exact yield of stock. It depends on the shape of your pot and heat intensity (how much will evaporate), but it will produce at least 6 cups, but I am guessing more.
@@helenrennie Thank you so much, Helen. I always appreciate that you take the time to reply to us, even almost 2 years after your video was posted. I'll be sure to follow up to report how the recipe went. I am feeding 6, so I'm thinking of just doubling the recipe and then saving some of the extra broth for leftovers, and just cook the fish inside it to order.
@@helenrennie Hello Helen. I made your bouillabaisse recipe while I was in San Francisco, and MAN is this stuff great! It's true what Chef John says: sometimes the difference between an ok soup and a great soup is just another 1/2tsp of salt. I really think that I nailed the seasoning on this bouillabaisse. I took my time with it, and practiced slowly until the flavor was just salty enough without being overly salty. The rouille absolutely takes this stew to 11! Man what a wonderful bite with that salty, garlicky aioli. You were absolutely right about the saffron needing time to infuse. I let the aioli infuse for 6+ hours the night that I made it, but I had some leftover rouille that I kept in the fridge overnight, and even by the morning, the saffron threads were still giving up more orange/red streaks. I will be using rouille much more often now that I've tried it. Here's a photo of my finished project. Yes, there are some saffron threads as a garnish, but that was mostly for the photo to help identify the flavor visually. I ran out of green herbs for garnish. :(
i.imgur.com/FlzGbe0.jpg
ROCK LOBSTER!
I thought I was the only person who talked at people using severed fish heads 😆
#realcomment Wow, quite confronting with the fish gore, Helen. I've done it for years with chickens for stock so I suppose I have to face this. Here in Sydney most restaurants will include prawns, mussels etc with the white fish. According to Sydney Fish Market, comparable white fish for the stock in your recipe are flathead, red gurnard, goatfish, scorpionfish and whiting. I've used leatherjacket - a lot of bone, not much flesh. They recommend adding prawns, vongole, cuttlefish, john dory, mirror dory or snapper to the final soup. The difference I note is they suggest using a range of different fish for the stock and then new species for the final dish. I think I'll try a whole John Dory to follow your recipe and give all the other additions a miss. I wonder if they are restaurant additions to show off Sydney's great seafood in general rather than sticking to the traditional? Will update my effort 🙂
Can't wait to hear how your soup comes out. In the US you see all sort of things in restaurant bouillabaisse including lobster, shrimp, mussels, scallops, etc. You can really use anything you want. I prefer not to use all sorts of fish types to avoid the doneness confusion. My shrimp are cooked, but mussels didn't open yet... Now the shrimp are overcooked, etc.
#realcomment love your videos, please keep them coming.
Like for you compliments... look my Italian recipes video... thanks
Love theae videos but is she french by way of transylvania?
She's Russian.
#realcomment Made this last night - so tasty! Thanks for another fun and informative video. I love fennel, so I added a pinch of powdered fennel seed to the broth. When using jarred mayo, I also like Hellman's (Best Foods here on the west coast), but I wonder, if you're going to all the trouble to make this wonderful soup, why not make a quick homemade mayo? I always use the José Andres method which takes about 5 seconds and makes such a delicious homemade mayo (as long as you don't mind raw eggs)!
So glad your fish soup came out nicely! I don't mind raw eggs :) I know most people would laugh at me, but I prefer Hellman's to homemade. Maybe if I had some spectacular eggs with orange yolks it would be better, but since most of the time I only have access to store bought eggs, my ingredients are exactly the same as what Hellman's put into theirs. Once I spruce up the stuff from a can with a squirt of fresh lemon juice, it's exactly what I want mayo to be. But if you have a mayo that you like to make, by all means use that.
It's funny, even though Hellman's has the same ingredients, it comes out so differently! For some things, I do actually prefer it also (in an egg salad, for example), but if I'm just eating it by itself, or on a crouton, I prefer homemade. I did try one of those organic jarred mayos with olive oil once and I couldn't stand it!
which oil you use makes a huge difference. i like mayo made with a neutral oil (extra virgin can taste a bit bitter, especially if you use a blender method). though you can also start with a neutral oil and a blender and then whisk in a bit of extra virgin by hand. I agree that hellmann's by itself on a toast is not great, but with the addition of garlic and lemon juice it becomes a completely different thing. if you make your own mayo for this, my instinct is to go with a neutral oil not to obscure the delicate flavor or saffron.
Absolutely agree! I usually make my mayo with a 50/50 blend of a good olive oil and canola oil. Pure olive oil is too strong.
10:00 Wait till you meet a crab not a lobster. Like your subtle sarcasm, you cand spoon me anytime with spice.
Hell just froze over: I was expecting to have to pay through the nose for the fish at the local tourist trap fish market. Turns out that Costco has it in tonnage quantities.
I bought whole branzino at Costco. do you have a video of how to skin and filet?
#realcomment I loved your no-fuzz approach to cooking. I am doing the stock suggestion, but you might not like it as I used a left over lobster head I had. Everytime the lobster head peeked above the water, I said to it "back down you cockroach!" and re-submerged it again. Thanks for all the hints! Keep it up. From Sydney... Bruno and the red cockroach!
I love lobster stock (even if it does look like a cockroach) ;)
“Pinch of cayenne” *Chef John has entered the chat*
#realcomment Is red pepper traditional?
I have no idea
#realcomment does this work with catfish or redfish?
where i'm from our lobster's are crawfish.
#realcomment I love your videos! I am planning on making this this week, but I have a question: as I (nor anyone in my family) don't really likes anise tastes, what can I substitute for the fennel and the anise-seed?
I hear you. I absolutely hate liquorish and a strong anise taste. Cooked fennel doesn't taste like anise, and you can leave out star anise. If you don't want to risk using fennel even in cooked form, I would replace it with yellow onions or just leave it out.
Nice recipe, I'm sorry to tell you that your instinct on lobster is somewhat right Crustaceans and insects do share a comon incestor and many caracteristics but then again don't we all. They are delicious enough to be recategorized as not creepy.
#realcomment
The fishmonger cut the gall bladder. Not good for the soup but of course you can scrape it. Best fish for soup by far!
We must be soul mates. We both slice peppers exactly the same way. But seriously, another wonderful and informative video. Is it possible or desirable to Instant Pot this fish stock? Thanks!
you could certainly instant pot it, but the gasket on your pot will smell like fish. given how quick it is the normal way, I am not sure instant pot is worth it.
Smart. Thanks!
#realcomment This is almost the same as Swedish fish soup. Their base is almost identical to yours but they put far more fish in - right at the end. Archtic Char and Cod first and finally crab meat and shrimps are added. It is, like yours, among the best soups on earth. Swedes also put saffron in both the soup and the Rouille that they wrongly call aioli.
6:21 The first time I watched this I SWORE you said хуй
For some reason, I've always pictured bouillabaise as a white soup.
Hello Helen,
I tried your recipe again, and here is a photo of my plating. i.imgur.com/97ZT9On.jpg
I tried a couple of small variations that I wanted to share. I followed the same recipe, except that I added 2 tsp of tomato paste (about 11 grams) to help boost the color and tomato flavor. I added it before the garlic, and let it caramelize a bit to the pot, and then I cooked the garlic for 30 seconds. Then, before adding the wine/tomatoes/stock, I deglazed with a couple tbsp of brandy, for a bit of sweetness. Then I followed the rest of the recipe and stopped before adding the fish. Then I blended and strained the liquid, and adjusted for seasoning. I had some thicker sea bass, so I seared them in a skillet and basted in butter. On the rouille, I added light sprinkling of Hungarian paprika for color, and some coarsely cracked pepper. Then I plated up, and I am very happy with the results. My presentation was a bit less rustic, but the flavors are all yours. Thanks for the killer recipe. I am definitely repeating this one in the future, and maybe adding in some shrimp or mussels at the end if I really want to get fancy.
that's one gorgeous dish :)
Helen Rennie thanks Helen. I’ve been practicing my “sexy plating.” Your videos definitely helped there, too.
I like your recipie.
You can’t ruin my love for lobster, but you tried
I am on minute 2 and saying i love you
#realcomment one way to prepare a fish stock is by using small rock fish that are cheap and make a great soup. At least thats how we do it in Greece
Hi Helen its not gunk. That was part of the fish that kept it alive😢
if you get freaked out by lobsters wait untill you find out that in the mediterranean its common to eat octapus hahaha
I take exception to to Halloween muffin comment because Samhain in the United States in early colonial America used pumpkins instead of rutabagas that was more accustomed to Irish climate. It’s disingenuous to say Irish immigrants were less authentic when they made due to resources available.
😋😎🏆
At 3:28, no, I wasn't.
🤣 I also think lobsters look like a giant cockroach!! I still love the flesh, just don’t ever want a whole one on a plate-my brain fixates on the cockroach 😣
The fancy restaurants in Marseilles poach the fish whole, then remove them to a platter and fillet them tableside. It's a very impressive show! But I can tell you from experience that the typical home cook shouldn't try. You'll have some fish not quite cooked through while others are literally falling apart in the broth. Awkward. Anyway, we followed this recipe and had a wonderful meal.
#realcomment Ooh I love eating fish eyes!!!
I love to eat fish, but I have a huge phobia of them. If I can see the fish's head, I can't eat it. Their eyes freak me out.
#realcomment I love eating fish head!
#realcomment crabs remind me of spiders.
Me too! and I don't like spiders ;)
Julia Child would choke you 😂🤣
Fish soup yes. Boullabaisse NO.
Rouille is not made with mayo. It's aioli plus saffron.
The reason was not that they could not sell some fish but sailors in Marseille were very poor and thus they got whatever they could and made a fish stew which evolved into Bouillabaisse.
BTW do not call Bouillabaisse a soup because it's not.
Aioli= garlic mayo.
The instructions are enlightening, food looks great, you look fine. That scarf is as superfluous as it is distracting. Your neck cannot possibly be as unsightly as your covering it is.
Talk to much! we fall point of focus?!!
Lobsters are giant cockroaches
Helen, you know lobsters are referred to as the cockroaches of the sea. Funny how you made that connection. :o)