I just made this for the first time and it was delicious. My husband said that he’ll keep me for 10 more years.🤣. Since I had 2 leeks, I cooked them both.
Thanks for showing us this. It's a dish that's so customizable that it can be modded by everyone. I like sourdough with mine. Some versions have fennel bulb! Now, we don't have to wait 4-5 hours for a great boulliabaisse! I can't wait to try this in my new instant pot!
Made this today. OMGosh. Soooo good. I added just a few more things he suggested. Clams, mussels, crab claws. Yummy. Also added a small can of diced tomato with hot chilies. 🔥😍. Thank you so much for recipe. My kids better love me for this and clean thier rooms too 😂😂😂
If you pinch the shrimp where the tail and the meet, you will get that little nugget of shrimp that you are leaving behind. Its not a lot of meat if you look at in terms of 1 shrimp, but it can add up to a whole extra shrimp quickly.
O :) M :) G :) I made this and invited my brother and his girlfriend over for dinner. This was fantastic. We all enjoyed it. All the types of seafood was cooked perfectly. I am eating it right now as a left over and it is still delicious. I was afraid the fish would be overcooked the second time but it was still perfect. I was careful to only heat it up for 1:30 mins. Wow what a great meal. Thank you Jeff:)
Good recipe.....very tasty. I would remove the shrimp's tails though for easier eating. It's a stew and I don't like dipping my hands into the stew to remove the shrimp to remove the tails....and I don't want to eat the shrimp's tails. Otherwise, this is a great recipe. Joyce in Sunny Florida.
Oh my goodness. This was amazing. I made it last night and served it with french bread and fettuccine noodles to soak up that awesome sauce. Everyone loved it.
Personally, I like the tails off of shrimp in a soup or sauce, because I don't like having to get my fingers in there to peel off the tails. But other than that, looks great. Your ending was funny-ish.
Hello Jeffrey, Grandma Phyllis here from San Antonio Texas. Just returned from the store with jumbo lump crab, jumbo peeled & deveined shrimp and sea scallops. Was about to make gumbo. Until I saw THIS! Heading back to the store for a loaf of French bread, leeks, fresh cod fish and fish sauce. I have most of the BTB flavors except that one. I noticed your crushed tomatoes had garlic, basil and onion. I'm getting that too. Can't wait to enjoy :-)! BTW, when can you and Richard come visit us in SATX? I so want to take y'all to the Tower of the Americas for dinner and to the Riverwalk for lunch on the river barge. Google it!
Awe...love that Grandma is watching, taking notes & being so adorable. Jeffrey, go see your grammy & do the riverwalk. It's toasty here in TX so pack appropriately and drink lots of water.
This definitely looks good and I definitely paln on making it. My only question is what about fennel or pernod? It seems like bouillabaisse HAS to have some sort of licorice flavor in it. Not that it doesn't look goo just the way it is but .......
I stumbled on your channel Bc I just started using my pressure cooker that I received for Christmas lol.. and I’m hooked ... I have the pressure cooker XL which I’m assuming is pretty much the same??? I’m off to watch more of your videos!
The real crab really makes the difference. You can get it cheapest at Cosco, 16 oz in $22 range so freeze half and use it in another batch later. I did imitation crab first time and it was delicious but much better w/real crab.
I sooooo, want to try this as I could eat my weight in seafood. But I'm afraid to even ask how much all that seafood costs just by itself let alone the other ingredients LOL.
Very good recipe, but four remarks. Pronounciation is not ‘base’ but’ besse’. It comes from Marseille and people pronounce the final ‘e’ in the Provence. I would add more fish, originally it calls for five different kinds of fish. 50% fish, 50% shrimps etc. The french bread shoud be toasted and covered with rouille, a spicy garlic/maillonaise. And one essential ingredient: a shot of pastis in the soup. You can use Pastis 51 or Ricard. It’s really necessary. Jan van Kleef
Ok Jeffrey...you're gonna be the reason I get ARRESTED!! Why you ask? This was SOOOO GOOOD I wanted to slap somebody :-)! I have a 10qt IP and DOUBLED this recipe! I fed my husband, son, daughter-in-law, 4 GROWN grandsons and myself. Everyone had seconds. My son wanted to take home what little was left and I said touch it and DIE!! :-). My husband and I finished it the next day! It was even MORE INCREDIBLE on day 2. I loaded mine with shrimp, scallops and cod. I have a friend who works in the meat/seafood dept @ my grocer & he was surprised to see me back the same day. He hooked me up on the seafood (discounted the price per pound)!! You truly are the next FOOD NETWORK STAR!!! Big hugs from Grandma Phyllis in SATX :-)!
It's me again, Grandma Phyllis. It's a little after 2am central and I'm craving Chiles Rellenos. Traditionally this is deep fried. I love stuffed poblanos. I like mine stuffed with cheese only. But most restaurants here stuff them with picadillo. Any ideas on a recipe using the whole poblano (not sliced or chopped up) using the IP? Just curious...and hungry :-) LOL!
This looks really good. Would frozen cod work alright? Thawed and dried (on paper towels) I just got the instant pot mini...trying to find fish dishes 🙂
I’m going to pressure “my luck “ by asking a cooking question and I hope this doesn’t stump you.. I’ve joined your channel and subscribed to your tube family of viewers. I bought a boneless turkey Breast that is butterball brand and it’s frozen. How would I cook this in my duo? It’s only a 3 lb. turkey.. Thank you GOBs in advance!! Chelle
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
I made this last month. Fantastic. Just came back to review the process and ingredients so I can make it again.
So glad you tried and enjoyed!
I just made this for the first time and it was delicious. My husband said that he’ll keep me for 10 more years.🤣. Since I had 2 leeks, I cooked them both.
How do you only have 60k subs.. seriously you're amazing. My husband and I think you should get on food network star.
XOXOXOXO
I totally agree! Love your videos Jeff!
Moovin on up!
This is going to be my new wintertime Florida go-to
Love the addition of saffron. It really has a distinct flavor! This looks easy and easy to customize! Thanks!
Thanks for showing us this. It's a dish that's so customizable that it can be modded by everyone. I like sourdough with mine. Some versions have fennel bulb! Now, we don't have to wait 4-5 hours for a great boulliabaisse! I can't wait to try this in my new instant pot!
Made this today. OMGosh. Soooo good. I added just a few more things he suggested. Clams, mussels, crab claws. Yummy. Also added a small can of diced tomato with hot chilies. 🔥😍. Thank you so much for recipe. My kids better love me for this and clean thier rooms too 😂😂😂
Great recipe.
I’m a new englander so this is weird to me without a cream base, but it seems a lot healthier and I’ll try it! Old Bay is a good idea in this recipe
If you pinch the shrimp where the tail and the meet, you will get that little nugget of shrimp that you are leaving behind. Its not a lot of meat if you look at in terms of 1 shrimp, but it can add up to a whole extra shrimp quickly.
Delicious and easy recipe. Yum!
Really interesting recipe, very easy, you figured it out... it’s the soup base. Glad you’re back and making videos again.
Looks delicious . I always enjoy your videos and recipes . Also you are truly adorable!
This was just recommended to me. I am going to make it tomorrow. Thank you sir!
Can’t wait to try it. It looks and smells delicious 😂❤️😂
O :) M :) G :) I made this and invited my brother and his girlfriend over for dinner. This was fantastic. We all enjoyed it. All the types of seafood was cooked perfectly. I am eating it right now as a left over and it is still delicious. I was afraid the fish would be overcooked the second time but it was still perfect. I was careful to only heat it up for 1:30 mins. Wow what a great meal. Thank you Jeff:)
Good recipe.....very tasty. I would remove the shrimp's tails though for easier eating. It's a stew and I don't like dipping my hands into the stew to remove the shrimp to remove the tails....and I don't want to eat the shrimp's tails. Otherwise, this is a great recipe. Joyce in Sunny Florida.
Jeffrey, I have been waiting for a recipe like this, can not wait to try it. Love the shirt, looks great on you.
Thanks for sharing your recipe with us, yummy!!💐☘🌻😀💗😋
Looks great.
Inspiring! Going to try this. Did you say, "Oh my Cod!"? (need to rewind). :)
Mouthwatering yummy whole ocean.
Healthy too!!!!!
Oh my goodness. This was amazing. I made it last night and served it with french bread and fettuccine noodles to soak up that awesome sauce. Everyone loved it.
FAB!
Personally, I like the tails off of shrimp in a soup or sauce, because I don't like having to get my fingers in there to peel off the tails. But other than that, looks great.
Your ending was funny-ish.
Thanks, looks delicious!
Hello Jeffrey, Grandma Phyllis here from San Antonio Texas. Just returned from the store with jumbo lump crab, jumbo peeled & deveined shrimp and sea scallops. Was about to make gumbo. Until I saw THIS! Heading back to the store for a loaf of French bread, leeks, fresh cod fish and fish sauce. I have most of the BTB flavors except that one. I noticed your crushed tomatoes had garlic, basil and onion. I'm getting that too. Can't wait to enjoy :-)! BTW, when can you and Richard come visit us in SATX? I so want to take y'all to the Tower of the Americas for dinner and to the Riverwalk for lunch on the river barge. Google it!
Awe...love that Grandma is watching, taking notes & being so adorable. Jeffrey, go see your grammy & do the riverwalk. It's toasty here in TX so pack appropriately and drink lots of water.
This definitely looks good and I definitely paln on making it. My only question is what about fennel or pernod? It seems like bouillabaisse HAS to have some sort of licorice flavor in it. Not that it doesn't look goo just the way it is but .......
Ron Richo you are welcome to add that if you wish. Or some Star Anise and then fish it out with the bay leaf.
Looks really good. Nice job! 😀👍
Bouill-yah
Oh my looks amazing!!
I stumbled on your channel Bc I just started using my pressure cooker that I received for Christmas lol.. and I’m hooked ... I have the pressure cooker XL which I’m assuming is pretty much the same??? I’m off to watch more of your videos!
More Richard taste testing, please. 🤣😂🤣
Looks yummy!
The real crab really makes the difference. You can get it cheapest at Cosco, 16 oz in $22 range so freeze half and use it in another batch later. I did imitation crab first time and it was delicious but much better w/real crab.
Cioppino? Wow!
A slap ,a breeze ooh Jeff yes please 😂😂😂👍👍💝UK sending love xx
The Saphron is expensive. I’m trying it tonight.
You can pour it over Pasta also.
Jeff... I can't do scallops (allergies)... can I put in clams instead? If so, how long do I cook for?
I sooooo, want to try this as I could eat my weight in seafood. But I'm afraid to even ask how much all that seafood costs just by itself let alone the other ingredients LOL.
Very good recipe, but four remarks.
Pronounciation is not ‘base’ but’ besse’. It comes from Marseille and people pronounce the final ‘e’ in the Provence.
I would add more fish, originally it calls for five different kinds of fish. 50% fish, 50% shrimps etc. The french bread shoud be toasted and covered with rouille, a spicy garlic/maillonaise. And one essential ingredient: a shot of pastis in the soup. You can use Pastis 51 or Ricard. It’s really necessary. Jan van Kleef
Ok Jeffrey...you're gonna be the reason I get ARRESTED!! Why you ask? This was SOOOO GOOOD I wanted to slap somebody :-)! I have a 10qt IP and DOUBLED this recipe! I fed my husband, son, daughter-in-law, 4 GROWN grandsons and myself. Everyone had seconds. My son wanted to take home what little was left and I said touch it and DIE!! :-). My husband and I finished it the next day! It was even MORE INCREDIBLE on day 2. I loaded mine with shrimp, scallops and cod. I have a friend who works in the meat/seafood dept @ my grocer & he was surprised to see me back the same day. He hooked me up on the seafood (discounted the price per pound)!! You truly are the next FOOD NETWORK STAR!!! Big hugs from Grandma Phyllis in SATX :-)!
Phyllis Durst-Green oh I just love you! I am THRILLED you loved it and thanks so much for your beautiful words!
how do I deal with the frozen seafood medley from Costco? Should I defrost or rinse before I add it to the instant pot?
LONG TIME NOT HEAR FROM YOU.
It's me again, Grandma Phyllis. It's a little after 2am central and I'm craving Chiles Rellenos. Traditionally this is deep fried. I love stuffed poblanos. I like mine stuffed with cheese only. But most restaurants here stuff them with picadillo. Any ideas on a recipe using the whole poblano (not sliced or chopped up) using the IP? Just curious...and hungry :-) LOL!
This looks really good. Would frozen cod work alright? Thawed and dried (on paper towels) I just got the instant pot mini...trying to find fish dishes 🙂
It looks wonderful, but I don’t like fish. Can you suggest a substitute?
if i use calamari when would i put it in? made it once and was great!!!
I used calamari and pressured cooked it.
My sister puts in vegetables like sliced carrots and leaves out the water.
Jeffery, since you have safron, make safe on rolls, so look good
Safron
I’m going to pressure “my luck “ by asking a cooking question and I hope this doesn’t stump you..
I’ve joined your channel and subscribed to your tube family of viewers.
I bought a boneless turkey Breast that is butterball brand and it’s frozen. How would I cook this in my duo?
It’s only a 3 lb. turkey..
Thank you GOBs in advance!!
Chelle
Making it now.... safron most expensive but found cheaply at Walmart.
Hey is this the same as chioppino?
Put some lemon juice in it
You are to be commended for not stooping to "you take a leek".... ;-p
AuntieVeraCharles50 but don’t think I didn’t think about it.
You should have deveined the shrimp......but it still looks jummy
OH MY COD....
It looks good but that's more of a cioppino vs a bouillabaisse.
$500 saffron?
Ridiculously expensive!!!
Saffron!? Really!!!??? Really!!!???
That looks like about $20 of Saffron. Your bottle says $4.99. Are you sure it is real Saffron?