I have a very stressful job. I can't put into words how important the relaxation I get from watching this channel is to me. I appreciate it every day. Thank you.
Hello friend. Please take up mindfulness meditation. Give me a chance please to convince you. The term may sound foreign to you, or have some kind of religious or woo-y connotation. But it's very simple. The same way one would train a muscle, by lifting a weight, and putting it back down, to grow stronger, we can also train the mind and grow stronger. Thousands of years ago, if you knew the secret to strength, you would have incredible power, as long as you had time to train. You would be stronger than everyone, and no one would understand your techniques. You would understand that it's just a matter of picking up a heavy object, and through your training, you could ensure your health, life, survival-- you could also help others with this power. Almost no one else would have the knowledge that you do, on how to achieve this strength, but it's hilariously simple. This is actually where we are today, with meditation. Almost no one, outside of a few monks understand the very direct and simple method to train the mind. It is again hilariously simple: We sit down. We close our eyes. We resolve to pay close attention to the sensation of breathing. What happens is, your attention grows, the more you do this. Every day. Your attention grows. (Sounds familiar to something? Pick up the heavy object-- your strength grows. You are *failing* to be strong in these exercises, but through this failure, your strength grows). You will fail to pay attention, it will become clear to you how unattentive the mind is. The term is "lost in thought". What this means is, we are thinking, without knowing we are thinking. Every single negative emotion, including every stress, follows this "lost in thought". We are not actually aware in these moments, because we are too busy identified with these thoughts and emotions. Do not take my word for it-- just see for yourself. Reflect to the last time you were angry, or depressed, or anxious, and so on-- isn't there a kind of "dream like" quality going on there? Where are these thoughts now? They arose, and passed away(a profound truth, that if you can pay attention enough to clearly connect with during times of stress, reduce stress). I highly recommend the "Waking Up" app-- it simplifies everything for you with guidance and an introductory course. It will dramatically improve your life if you commit to practice the mind. I wish you freedom from stress and happiness, best of luck
I made bouillabaisse for my entire family once in our (then) family winter home in the Virgin Islands (St Thomas) with fresh seafood. My biggest obstacle was finding saffron. I ended up at the Ritz Carlton kindly requesting the head chef to sell me a small amount. Upon asking what the recipe was, he gave me a 1/8 ounce and wished me well--he wouldn't accept money. 15 years later, I've heard dozens of continued complements on the memory of the meal we all shared. This experience and this recipe will always hold a special place in my heart. JP reminded me of this and I encourage anyone who wants engage in an effort to make bouillabaisse for those your care for, I promise, it will make cherished memories. It's one of the penultimate dishes.
Thanks for sharing the memory. 1/8 ounce is about 3-1/2 grams. At the cost of saffron, THAT… is one generous chef! Two grams from Golden Saffron is about $15 today. My paella recipe calls for less than 1/4 gram. It’s a very potent flavor component; too much can overpower.
I grew up dirt poor and didn't always get 3 meals a day and when I was 16 I started as a dishwasher and always took food home and even though I didn't make much I was able to feed myself and my sister and 27 years later I'm still in the biz. I do other things now but I love the art of cooking and understand what it is like to love food and to understand it's art. A man like you chef makes me appreciate it like I was 16 every time I watch you Cook god love you.
I remember having this when i was visiting my aunt in France. Took the train down to Marseille, it was rainy, late and already dark. Had this in a restaurant right near the Old Port. The bouillabaisse was amazing, so flavorful and warm, perfect for a rainy, cold dark night. One of the best memories I had of visiting France lol.
The definition of talent is the ability to do something extraordinary and making it look easy. Chef, you are a talented chef and teacher. You make the extraordinarily accessible for everyone. I never would have thought of making bouillabaisse until watching you do it!
What he makes look easy in a 25 minute video is a legit 6 hour endeavor for a mortal man. The best lesson I've learned from this channel is not to spin your wheels. Move from task to task and don't linger, keep it moving.
I spent a semester in college in Aix-en-Provence and had a wonderful time. Now that I am preparing to retire, I want to go back there and spend a month or two enjoying the beauty of the area and the friendliness of the people. It is a wonderful place to visit and I'm sure it was a wonderful place to grow up.
i love this guy... amazing.. the experience the delivery and everything overall vibe it's just amazing... made so many recipes following chef jean-Pierre's videos... from boca with love.
As a child I wasn’t a fan of it, but my parents were. Now we are all older and now the Bouillabaisse is one of our favorite dish. It’s also cool to prepare it as a family although it’s usually mom and my brother preparing the food when the family meets.
@@ara5983 Actually eating a lot of protein is good for you. Of course no one should eat steak every day, it’s not sustainable, but eating fish every day isn’t, either, and you concentrate the heavy metal if you overdo it, for example.
Making your own fish stock might seem a bit intimidating, but it is so rewarding. It shows how much flavor you can get from parts of the seafood that you otherwise might just throw away. Great recipe Chef, looks like I'll be making my fishmonger happy next weekend!
I keep all the shells from my EZ-peel shrimp until I have quite a bit then I turn them into stock, you can use it any place you would usually use clam juice, it's just better.
I grew up with my wonderful late dad making this every Christmas Eve. The best memory ever was when parents showed up in NYC where I was attending Juilliard as young teen. My parents lived on West Coast and I had small apartment on UWS in NY City. Doorman rang up and said you have guests ? Opened the door here was my Mom and Dad standing there with the bouillabaisse pot they had brought from LA. My dad went over to Citrella fish store on 75th and got all the ingredients and we had bouillabaisse for Christmas Eve! Best Christmas ever! Chef JP is a artist in the very best sense. Just watching this video I can taste his amazing sense and knowledge of cuisine. Watching this has inspired me and I will attempt to make this for New Years Eve for my family . Thank you Chef JP !
Great entertainment and infectious zest for life you bring on an otherwise boring Monday on Long Island. Off to the fish store. Back to the kitchen....FUN !!
No he doesn't- listen closely, he has lots of colloquial expressions. It's just that he retained that French r and a couple other Frenchisms. I would not have him pronounce onyo any other way! Also he was forced by his father at 5 years old to stop speaking Italian 😢
Chef - Milton here from Southeastern North Carolina (Wilmington area). Great presentation! Our beach week is in July this year. I have a good fish fishmonger there - Wilmington. I will make before, test first in my kitchen then for my family. You are comical to watch, a pleasure Sir. Thanks
Ahhhhh one of my favourites! The raging cat is out of the bag. Miam miam miam I am coming over Chef I am self-inviting myself, and bringing the wine. It’s not “stocking”… it’s purely selfish here lol. There was an amazing French restaurant with long lineups in Montreal, where they made this as fast food! Ahhhmazing… fresh, and so good. I cannot believe the pandemic killed it. The concept was genius. Pivoting cauldrons to get soups out faster... the lineups blew my mind even at 10pm for these soups.
I am certain Jack must have been grinning like a possum eating a sweet potato 😁 knowing that very soon his bowl would be full of that glorious bouillabaisse with aioli crostinies because Chef, that bouillabaisse looks bloop bloop blooping amazing! And that splash of Ricard was "Superbement Magnifique". Thank you Chef for showing us this extraordinary mouthwatering and timeless classic dish. 👍
Love this so much. I am in Lisbon Portugal and i can buy any type of fish. We are big fish lovers and we don't mind about the smell. I am certainly reproduce this at home. Thank you Chef for sharing❤
JP. Excellent video. I ALWAYS forget something when I cook. I even make out a written list. Pre cut all my veggies and meat, line them up & I STILL forget something. Again, thxU 4 your culinary ministry.
You always crack me up! I love your sense of humor! This time you said; "If you don't have a bell pepper, well, don't put it in!" Ya think?!? lol ~~ Too funny!
Okay Chef, this one took me far outside of my comfort zone and I loved it! I can’t wait to make this special dish for myself and my loved ones. - Many thanks to you and Jack!
I first heard about this dish watching the main character in a movie, In Like Flint, always talking about it. I was about 11 yrs old and very intrigued by it. Decades later while visiting Paris, France I couldn’t pass up the opportunity to try the dish. I’ve always wanted to make it but found it too complex. Having mastered making stock I realize now that the 2 step process is quite easy. Thank you Chef. I delight in your entertaining lessons.
Made a slightly modified version without the Ricard, scallops or mussels but added a bit more fish and tiger shrimp instead. Also added a dash of paprika powder at the end for some extra 'zing'. The stock is key, it really lifted the dish to restaurant quality! And now I have enough fishstock to make it another 3-4 times 😁 Thanks JP, it's about the 10th dish of yours I make and you're really teaching me how to cook. 💣
One of my all time faves!!! 👌😍🥰 I was lucky enough to have this TWICE in a Restaurant in Marseille! 🙏🥳😍 THANK YOU SO MUCH CHEF for sharing your version of this amazinggggggg dish! 🤗🤗😘😘
Thank you 🙏 Thank you 🙏 Thank you 🙏:-) I have been asking you to make this for over 2years. My prayers have been answered. This week end I will make a big pot. Then strap on the feed bag and enjoy 😊. Jean Pearce you are amazing your cooking is top notch. NONE BETTER. Thank you so much for sharing all your recipes. Have a great week!!!!
Hello Chef, How long do you like to poach each different seafood? I know the approximate time, I'm guessing 3-5minutes for that size. Do you Agree? Thank you and also for sharing this magnificent recipe. This dish is Gold. Vou n'êtes pas juste un Chef, mais un MAÎTRE.
When I visited the south of France in the ‘80s, I had fish soup, I wasn’t too sure about it, but when I tasted it, it was incredible. The food in France was the best food I’ve ever had, however, the fish soup is indelible in my mind. I want to get back there just for the soup 😂
Love you Chef! Watched an older Bouillabaisse vid a few years ago and made it. Absolutely amazing. But I didn't go to the store. I went to the fish cleaning station for boats coming from their day out. They typically filet and throw the rest in the dumpster. Just and FYI for all the coastal people that should know. It's amazing what you can get for free just asking. Can't wait to try your version.
Bouillabaisse is one of my all time favorite dishes….Ever! I love it. It reminds me of the 90s when I lived in France. I have a bottle of Pernod in my cupboard just for the three or four times a year I make it. Publix here in Orlando always has fennel also.
When I was learning from Chef Fredy back in 76-78 I made his Hollandaise sauce with Pernod. He was a great Chef & learned so much from him. Thank you showing Us this amazing dish. Going to try to make this at Montaluce Winery where i work as a Banquet Chef.
Was searching for “fish stock” as I use it in paella. In the past I’ve just used an over the counter vegetable stock, added shrimp shells, and simmered it for five to ten minutes. Several recipes popped up in my search including many for Japanese dashi. Glad this recipe for bouillabaisse popped up too, but never would have thought to search that word.
Perfect timing my Chef. I live in the San Francisco bay area. Halibut season just opened the the Cod season will be shortly.there is an area off the coast that's been closed for 20 years and will open for fishing shortly. Should be outstanding. Love fish. So we can get pretty much all the fish you mentioned without any problem😊 Thank you Sir for another great Sea Food recipe
Wow,Wow, Wow, This dish is a winner! Yummy …. Healthy and super delicious!! Will be on my dinner table for Sure!! Thank you for sharing your Amazing skills and talent. Greetings from Kuala Lumpur, Malaysia 🌹🌹🌹 Edith, a happy and appreciative Subscriber
All the great chefs enjoy eating their creations 💗 I always watch the cooking videos before sleep, for I can smell in my dreams 😇 This is the second best seafood soup, no#1 is always belong to my mom 😻
Since I've watched you Chef, love all your cooking. You make it sounds so easy to do and it is! I will definitely try this recipi. Thank you Chef Jean-Pierre 👨🍳
Thank you Jean Pierre, I love bouillabaisse, and have been asking you to share your recipe for it for years. I will use this recipe for this Fourth of July. Thank you so much for sharing this wonderful recipe with me.
Chef, c’est un plaisir immense de vous voir travailler de si magnifiques plats et de vous écouter depuis Toulouse …….Chef, it is a great pleasure to see you work such magnificent dishes and to listen to you……..
Chef I love how proud you are to be in America. I wish more people were like you! We all know you are French born and bread but you choose to be an American. That’s a beautiful thing! Je suis très jolie ❤
I have a very stressful job. I can't put into words how important the relaxation I get from watching this channel is to me. I appreciate it every day. Thank you.
It's wonderful isn't it
It's a good way to lose your shoes and calm down from a stressful day.
I really enjoy the slips the chef made.
Hello friend. Please take up mindfulness meditation. Give me a chance please to convince you. The term may sound foreign to you, or have some kind of religious or woo-y connotation. But it's very simple. The same way one would train a muscle, by lifting a weight, and putting it back down, to grow stronger, we can also train the mind and grow stronger.
Thousands of years ago, if you knew the secret to strength, you would have incredible power, as long as you had time to train. You would be stronger than everyone, and no one would understand your techniques. You would understand that it's just a matter of picking up a heavy object, and through your training, you could ensure your health, life, survival-- you could also help others with this power. Almost no one else would have the knowledge that you do, on how to achieve this strength, but it's hilariously simple. This is actually where we are today, with meditation. Almost no one, outside of a few monks understand the very direct and simple method to train the mind. It is again hilariously simple: We sit down. We close our eyes. We resolve to pay close attention to the sensation of breathing.
What happens is, your attention grows, the more you do this. Every day. Your attention grows. (Sounds familiar to something? Pick up the heavy object-- your strength grows. You are *failing* to be strong in these exercises, but through this failure, your strength grows). You will fail to pay attention, it will become clear to you how unattentive the mind is. The term is "lost in thought". What this means is, we are thinking, without knowing we are thinking. Every single negative emotion, including every stress, follows this "lost in thought". We are not actually aware in these moments, because we are too busy identified with these thoughts and emotions. Do not take my word for it-- just see for yourself. Reflect to the last time you were angry, or depressed, or anxious, and so on-- isn't there a kind of "dream like" quality going on there? Where are these thoughts now? They arose, and passed away(a profound truth, that if you can pay attention enough to clearly connect with during times of stress, reduce stress). I highly recommend the "Waking Up" app-- it simplifies everything for you with guidance and an introductory course. It will dramatically improve your life if you commit to practice the mind.
I wish you freedom from stress and happiness, best of luck
I’m
I made bouillabaisse for my entire family once in our (then) family winter home in the Virgin Islands (St Thomas) with fresh seafood. My biggest obstacle was finding saffron. I ended up at the Ritz Carlton kindly requesting the head chef to sell me a small amount. Upon asking what the recipe was, he gave me a 1/8 ounce and wished me well--he wouldn't accept money. 15 years later, I've heard dozens of continued complements on the memory of the meal we all shared. This experience and this recipe will always hold a special place in my heart. JP reminded me of this and I encourage anyone who wants engage in an effort to make bouillabaisse for those your care for, I promise, it will make cherished memories. It's one of the penultimate dishes.
Find some Iranian friends. They always have saffron.
Thanks for sharing the memory.
1/8 ounce is about 3-1/2 grams. At the cost of saffron, THAT… is one generous chef!
Two grams from Golden Saffron is about $15 today. My paella recipe calls for less than 1/4 gram. It’s a very potent flavor component; too much can overpower.
I grew up dirt poor and didn't always get 3 meals a day and when I was 16 I started as a dishwasher and always took food home and even though I didn't make much I was able to feed myself and my sister and 27 years later I'm still in the biz. I do other things now but I love the art of cooking and understand what it is like to love food and to understand it's art. A man like you chef makes me appreciate it like I was 16 every time I watch you Cook god love you.
I remember having this when i was visiting my aunt in France. Took the train down to Marseille, it was rainy, late and already dark. Had this in a restaurant right near the Old Port. The bouillabaisse was amazing, so flavorful and warm, perfect for a rainy, cold dark night. One of the best memories I had of visiting France lol.
Had my 1st one west next to Spain border, Norbonne. 50 years ago. Amazed I can still smell it. Same for French Onion soup in Britteny. TC
❤
In Thanksgiving: ( btw) : Media Technical Support People and Staff at Mr.Fabulous Jean-Pierre ( Master Chef 👩🍳) : thank you: again, thank you
In Thanksgiving: ( USA 🇺🇸) : btw: the presentation is outstanding: again, the presentation is outstanding
In Thanksgiving: ( USA 🇺🇸) : btw: Mr. Fabulous Jean-Pierre ( Master Chef 👩🍳) : thank you: again, thank you
Don't worry Chef all of us already know that the onion is always number first!! ❤😊
Amazing recipe! I love this
wrooooong, bacon is first !
@@PyromancerRift Umless the recipe calls for bacon.🥓 ONYO IS FIRST. lol
Of course if the recipe calls for mushrooms........
& Outtakes are # Last
There is nothing better on this Earth than a scrumptious bouillabaisse. Thank you for this recipe!!
The definition of talent is the ability to do something extraordinary and making it look easy. Chef, you are a talented chef and teacher. You make the extraordinarily accessible for everyone. I never would have thought of making bouillabaisse until watching you do it!
You are speaking the truth He made that look easy and I know better.😊
The way my father would make it… so so good!
What he makes look easy in a 25 minute video is a legit 6 hour endeavor for a mortal man. The best lesson I've learned from this channel is not to spin your wheels. Move from task to task and don't linger, keep it moving.
I spent a semester in college in Aix-en-Provence and had a wonderful time. Now that I am preparing to retire, I want to go back there and spend a month or two enjoying the beauty of the area and the friendliness of the people. It is a wonderful place to visit and I'm sure it was a wonderful place to grow up.
i love this guy... amazing.. the experience the delivery and everything overall vibe it's just amazing... made so many recipes following chef jean-Pierre's videos... from boca with love.
You're too kind! I'm glad you enjoy them! 🙏❤️❤️
As a child I wasn’t a fan of it, but my parents were. Now we are all older and now the Bouillabaisse is one of our favorite dish. It’s also cool to prepare it as a family although it’s usually mom and my brother preparing the food when the family meets.
I'm not a big fish person, but Chef, your meals can turn me into one!
Turning into a big fish person sounds pretty scary ngl
Just like he made me cook with tomatoes. I really, really disliked cooked tomatoes. I love them raw, though.
Do your body a favor & become a pescatarian. Cut out the red meats as much as you can.
@@ara5983 Actually eating a lot of protein is good for you. Of course no one should eat steak every day, it’s not sustainable, but eating fish every day isn’t, either, and you concentrate the heavy metal if you overdo it, for example.
Everything i know in the kitchen i learn from you 🙏you are the best
i click like everytime monsieur JP say my friend because he deserves all the like in the world.
One of the best thing to came out of france
Florida vacation coming up with my family… This is going to be a huge hit. Thanks again to my favorite chef.
Making your own fish stock might seem a bit intimidating, but it is so rewarding. It shows how much flavor you can get from parts of the seafood that you otherwise might just throw away. Great recipe Chef, looks like I'll be making my fishmonger happy next weekend!
I keep all the shells from my EZ-peel shrimp until I have quite a bit then I turn them into stock, you can use it any place you would usually use clam juice, it's just better.
If you don't live within 100 miles of the ocean, where do you get fish bones ?
I grew up with my wonderful late dad making this every Christmas Eve. The best memory ever was when parents showed up in NYC where I was attending Juilliard as young teen. My parents lived on West Coast and I had small apartment on UWS in NY City. Doorman rang up and said you have guests ? Opened the door here was my Mom and Dad standing there with the bouillabaisse pot they had brought from LA. My dad went over to Citrella fish store on 75th and got all the ingredients and we had bouillabaisse for Christmas Eve! Best Christmas ever! Chef JP is a artist in the very best sense. Just watching this video I can taste his amazing sense and knowledge of cuisine. Watching this has inspired me and I will attempt to make this for New Years Eve for my family . Thank you Chef JP !
🙏🙏🙏❤️
Great entertainment and infectious zest for life you bring on an otherwise boring Monday on Long Island. Off to the fish store. Back to the kitchen....FUN !!
I love bouillabaisse!! I need to try this soon...
Funny this, I was going to suggest this yesterday but forgot. Amazing dish, one of the best out there.
I learn something new every time I tune in, Chef. Simple, amazing tricks and techniques I’ll use forever. Thank you
This is such a wonderful channel. Thank you for your expertise and authenticity Chef!
Thank you Chef for yet another outstanding recipe. I have made bouillabaisse before but now your recipe will be my go-to.
Chef, thank you so much for making this video! I've been waiting to see how you make Bouillabaisse.
Love your channel!
Chef, I LOVE your philosophy about STOCK! It makes so much sense! This dish looks delicious!
I’m excited for this! This looks like a celebratory soup so far, I might try and make this in a few months
I was right this looks so good
Chef Jean Pierre says he got to this country 40 or 50 years ago? He sounds like he just got here!
Fantastic soup. I can’t wait to make it.
No he doesn't- listen closely, he has lots of colloquial expressions. It's just that he retained that French r and a couple other Frenchisms. I would not have him pronounce onyo any other way! Also he was forced by his father at 5 years old to stop speaking Italian 😢
If an immigrant arrives here before age 14 or so, it's easier for them to lose their native accent. Chef got here in his early 20s, I believe.
Jean Pierre you are fantastic. I really wanted to know how to prepare this dish that I love. Many thanks! Merci beaucoup!
The chef's personality is what really makes this video. So relaxed and affable.
Chef - Milton here from Southeastern North Carolina (Wilmington area). Great presentation! Our beach week is in July this year. I have a good fish fishmonger there - Wilmington. I will make before, test first in my kitchen then for my family. You are comical to watch, a pleasure Sir. Thanks
A soup to impress your family and friends.
Looks fantastic 👍
That looks incomprehensibly delicious! I love layered fish/seafood stews/soups. 👍
If it's incomprehensible, then how did you comprehend it?
@@spirosmandes4001
Ahhhhh one of my favourites! The raging cat is out of the bag.
Miam miam miam I am coming over Chef I am self-inviting myself, and bringing the wine. It’s not “stocking”… it’s purely selfish here lol.
There was an amazing French restaurant with long lineups in Montreal, where they made this as fast food! Ahhhmazing… fresh, and so good. I cannot believe the pandemic killed it. The concept was genius. Pivoting cauldrons to get soups out faster... the lineups blew my mind even at 10pm for these soups.
I am certain Jack must have been grinning like a possum eating a sweet potato 😁 knowing that very soon his bowl would be full of that glorious bouillabaisse with aioli crostinies because Chef, that bouillabaisse looks bloop bloop blooping amazing! And that splash of Ricard was "Superbement Magnifique". Thank you Chef for showing us this extraordinary mouthwatering and timeless classic dish. 👍
This is a real piece of art and performance! The temperament of creator makes us, watching this show, be really involved in a process!
Thank you 🙏
Verry nice dish. Thanks chef
I went to Marseille in the summer just to taste this... I also visited Aix-en-Provence and Cassis. Thanks for all you do for us, chef!
Looks *SOooo* good, and certainly no more difficult than making a file' gumbo.
Thanks so much!
Every meal I've made watching you, Chef, has been absolutely amazing! Thank you so much for sharing your incredible talent and experience. 😊
Yummy ca semble trop bon comme recette
Love this so much. I am in Lisbon Portugal and i can buy any type of fish. We are big fish lovers and we don't mind about the smell. I am certainly reproduce this at home. Thank you Chef for sharing❤
I relax as soon as I see his happy self. “I love my job, God bless America”. all positivity all the time. Love you chef!
JP. Excellent video. I ALWAYS forget something when I cook. I even make out a written list. Pre cut all my veggies and meat, line them up & I STILL forget something. Again, thxU 4 your culinary ministry.
You always crack me up! I love your sense of humor!
This time you said; "If you don't have a bell pepper, well, don't put it in!" Ya think?!? lol ~~ Too funny!
Okay Chef, this one took me far outside of my comfort zone and I loved it! I can’t wait to make this special dish for myself and my loved ones.
- Many thanks to you and Jack!
Yet another amazing dish Sir!!!
I first heard about this dish watching the main character in a movie, In Like Flint, always talking about it. I was about 11 yrs old and very intrigued by it. Decades later while visiting Paris, France I couldn’t pass up the opportunity to try the dish. I’ve always wanted to make it but found it too complex. Having mastered making stock I realize now that the 2 step process is quite easy. Thank you Chef. I delight in your entertaining lessons.
Made a slightly modified version without the Ricard, scallops or mussels but added a bit more fish and tiger shrimp instead.
Also added a dash of paprika powder at the end for some extra 'zing'.
The stock is key, it really lifted the dish to restaurant quality! And now I have enough fishstock to make it another 3-4 times 😁
Thanks JP, it's about the 10th dish of yours I make and you're really teaching me how to cook. 💣
Aix de Provence! I LOVE that town! Such a wonderful city! So beautiful and great restaurants!
Love your recipe Chef Jean Pierre👌😍
Thank you for your great cooking class! I'm very grateful!
Tu est le meilleur c’est toujours un régal de voir tes vidéos
One of my all time faves!!! 👌😍🥰 I was lucky enough to have this TWICE in a Restaurant in Marseille! 🙏🥳😍 THANK YOU SO MUCH CHEF for sharing your version of this amazinggggggg dish! 🤗🤗😘😘
Thank you 🙏 Thank you 🙏 Thank you 🙏:-) I have been asking you to make this for over 2years. My prayers have been answered. This week end I will make a big pot. Then strap on the feed bag and enjoy 😊. Jean Pearce you are amazing your cooking is top notch. NONE BETTER. Thank you so much for sharing all your recipes. Have a great week!!!!
Looks amazing can not wait to try this one.
Great Presentation as always Chief 😊
This has brought back memories from my youth. Thank you
Hello Chef, How long do you like to poach each different seafood? I know the approximate time, I'm guessing 3-5minutes for that size. Do you Agree? Thank you and also for sharing this magnificent recipe. This dish is Gold. Vou n'êtes pas juste un Chef, mais un MAÎTRE.
💕👍 friends in marseille put lobster and langustes in it....merveilleux !!!
🙋♀️ 🇫🇷
👍👍👍😋
thank you chef pierre. this is the greatest bouillabaisse recipe i have tried so far! excited to try other options as well,
Magnifique...comme a Alger ! Bravo et merci !
Great job JP
Chef JP, This recipe looks like a keeper and I have to say, your hair is on point!
AS ALWAYS.. BRILLIANT..THANK YOU CHEF.. WATCHING FROM SOUTH AFRICA.. THANK YOU ❤
Thank you for sharing your knowledge chef! I so appreciate
When I visited the south of France in the ‘80s, I had fish soup, I wasn’t too sure about it, but when I tasted it, it was incredible. The food in France was the best food I’ve ever had, however, the fish soup is indelible in my mind. I want to get back there just for the soup 😂
Love you Chef! Watched an older Bouillabaisse vid a few years ago and made it. Absolutely amazing. But I didn't go to the store. I went to the fish cleaning station for boats coming from their day out. They typically filet and throw the rest in the dumpster. Just and FYI for all the coastal people that should know. It's amazing what you can get for free just asking. Can't wait to try your version.
👍👍👍😊
Lol ! (Shrimps black out) nicely rescued ! Merci J.P ! Looks delish !
Bouillabaisse is one of my all time favorite dishes….Ever! I love it. It reminds me of the 90s when I lived in France. I have a bottle of Pernod in my cupboard just for the three or four times a year I make it. Publix here in Orlando always has fennel also.
When I was learning from Chef Fredy back in 76-78 I made his Hollandaise sauce with Pernod. He was a great Chef & learned so much from him. Thank you showing Us this amazing dish. Going to try to make this at Montaluce Winery where i work as a Banquet Chef.
I love you for this recipe thank You Jean Pierre ❤ Chantal
This looks so delicious!!! 😋 Thank you Chef! I always enjoy watching your show, it’s always so much fun!
Was searching for “fish stock” as I use it in paella. In the past I’ve just used an over the counter vegetable stock, added shrimp shells, and simmered it for five to ten minutes. Several recipes popped up in my search including many for Japanese dashi. Glad this recipe for bouillabaisse popped up too, but never would have thought to search that word.
Wonderful presentation, as always.
Perfect timing my Chef. I live in the San Francisco bay area. Halibut season just opened the the Cod season will be shortly.there is an area off the coast that's been closed for 20 years and will open for fishing shortly. Should be outstanding. Love fish. So we can get pretty much all the fish you mentioned without any problem😊 Thank you Sir for another great Sea Food recipe
Wow,Wow, Wow,
This dish is a winner!
Yummy …. Healthy and super delicious!!
Will be on my dinner table for Sure!!
Thank you for sharing your Amazing skills and talent.
Greetings from Kuala Lumpur, Malaysia 🌹🌹🌹
Edith, a happy and appreciative Subscriber
Made it, loved the result. Thanks for sharing.
I love this man ... God Bless him ...
Beautiful dish, merci Chef to share your knowledge. My cooking improve because of you.
Chef,you always make cooking so fun.i enjoy when you enjoy making the recipe
Thank you Jean Pierre, I shall try it soon
A wonderful fish recipe right before white bass season. Perfect timing! 😀
All the great chefs enjoy eating their creations 💗 I always watch the cooking videos before sleep, for I can smell in my dreams 😇
This is the second best seafood soup, no#1 is always belong to my mom 😻
Un merci de plus pour cette merveille, Chef, et salutations amicales de Marseille! 😉
You are amazing, chef! And production is awesome 😂😂😂❤
I love the way you explain the technique and describe the flavors... you are amazing!!!
Thank you so much!
Chef, Thanks for explaining every step.
Since I've watched you Chef, love all your cooking. You make it sounds so easy to do and it is! I will definitely try this recipi. Thank you Chef Jean-Pierre 👨🍳
J'adore la Bouillabaisse, merci chef Jean-Pierre! 😎👌🌺💝
Oh chef, you are magnificent! Everyone is drooling at the end watching you enjoy your labor of love!
Thank you Jean Pierre, I love bouillabaisse, and have been asking you to share your recipe for it for years. I will use this recipe for this Fourth of July. Thank you so much for sharing this wonderful recipe with me.
i like seafood , but i have yet to try fish soup - i would absolutely try Chef Jean-Pierre's soup!!!
The mad Chef.. Love to watch you cook...That is something I can cook(because of watchingyou)& I can't wait to try it...
I tell my wife “MIS-en-place” all the time now as I use my prep bowls. Love it!
😉Sorry, it is Mise en place (put in place, with an E). Sorry to be a pedant, but I am a linguist...
Thank you Chef Jean-Pierre! Amazing recipe and video! 🤌
That was beautiful. I learn so much from your Channel.
🙏🙏🙏
Oui Chef ! ! ! Wonderful Bouillabaisse ! ! ! Can't wait to make ! ! !
Chef, c’est un plaisir immense de vous voir travailler de si magnifiques plats et de vous écouter depuis Toulouse …….Chef, it is a great pleasure to see you work such magnificent dishes and to listen to you……..
This looks fantastic thank you for making it, and its easy to follow too.
That looks amazing Chef, thanks for sharing! Cheers.
Chef I love how proud you are to be in America. I wish more people were like you! We all know you are French born and bread but you choose to be an American. That’s a beautiful thing! Je suis très jolie ❤