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 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 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.
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.
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.
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 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 !
@@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.
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 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.
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 !!
Not the black and decker lol!!!! Chef your videos are half cooking and half roasting!! Roasting and making jokes on society cliches, norms, and quirks but making us think outside the box!. I love it
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 😂
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.
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 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 ❤
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❤
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!!!!
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.
I went to school in Aix for a year! Love that town. Was there in 1998 when France won the World Cup. Huge party at Cours Mirabeau with people dancing in the fontaine de la rotunde!
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! 🤗🤗😘😘
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 was one of the things I made for my Culinary Arts final exam. Pretty much the same, except I didn't put tomatoes in my fish stock. - and I remembered the shrimp. 😉 Of course, now I want to make it again, just for myself!
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.
OMGosh the one dish that my late ex-husband was excellent making was bouillabaisse. Fresh everything. He kind of combined a bouillabaisse with a crab stew, with corn on the cob and small potatoes. It was magnificent. He also made homemade garlic bread with it.
Keep it simple and have fun. The best concept ever. This will be my dish next Weekend, and maybe i do this magic shrimp trick also Thx Jean-Pierre et Bon appetit.
Thank you! I asked for a Bouillabaisse and you made it! I will definitely use your recipe to make a Bouillabaisse. I love French food! The best! I am not politically correct. :-)
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. 💣
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 😻
Dear Chef Jean Pierre, I have been waiting for this!! Thank you for all that you teach!!! And thanks for you being you, enjoying what you do with love!!!❤❤❤
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 👨🍳
Chef, I’m from south Louisiana and we have our own version of bouillabaisse here that is part of our cuisine and we use redfish (red drum) and red snapper as the fish and we add any of the following in any combination that can be added to the bouillabaisse: gulf shrimp, crabmeat (from blue crabs), small blue crabs (cleaned and halved), shucked gulf oysters and/or crawfish (whole or tails). Some versions we have are simple while others are complex.
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……..
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.
I probably watch your videos more than anybody. Your videos have really gotten this 58 year old into cooking. With that said, I have a very stressful life, and believe it or not, your videos help so much when I have a crappy day. Have your ever thought about inviting people to cook with you by video? Think that would be pretty neat. Anyways keep making your great videos
Such a nostalgia dish for me, there's this fantastic fish shop/restaurant in Uppsala, Sweden, that used to sell this homemade as takeaway, we used to have that on Fridays all the time when I was a kid. It was do much better than ordering pizza. The shop is still there and still offers great produce but I don't think they do takeaway bouillabaisse anymore which is a real shame. Definitely one of my favourite dishes of all time.
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.
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!
Visited Aix-en-Provence and in the old town we entered a restaurant late in the day - after 14:00! Pe asked nicely for lunch as we knew we out of the normal working hours. We asked for whatever they can get us. We got, i think, duck with plums!! Awesome!! So, tasty... A bit sweet, a bit savory, with color and duck coming off the bone (leg for everyone)... Loved the entire trip...
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 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 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.
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
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
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
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.
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.
Everything i know in the kitchen i learn from you 🙏you are the best
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 !
🙏🙏🙏❤️
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.
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 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.
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 !!
Florida vacation coming up with my family… This is going to be a huge hit. Thanks again to my favorite chef.
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!
The chef's personality is what really makes this video. So relaxed and affable.
I learn something new every time I tune in, Chef. Simple, amazing tricks and techniques I’ll use forever. Thank you
Chef, I LOVE your philosophy about STOCK! It makes so much sense! This dish looks delicious!
Evrybody coming here - clicks the thumbs up before the show - and then able to relax and concentrate on the menu preparations and enjoy the show.
Not the black and decker lol!!!! Chef your videos are half cooking and half roasting!! Roasting and making jokes on society cliches, norms, and quirks but making us think outside the box!. I love it
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 😂
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.
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 🙏
Funny this, I was going to suggest this yesterday but forgot. Amazing dish, one of the best out there.
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.
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 ❤
You are one of the most inspirational men I have ever seen on TH-cam
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!
Thank you Chef for yet another outstanding recipe. I have made bouillabaisse before but now your recipe will be my go-to.
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❤
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!!!!
Sadly fresh fish is a nightmare here, but I truly enjoyed this video because you seem so happy doing it!
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.
Every meal I've made watching you, Chef, has been absolutely amazing! Thank you so much for sharing your incredible talent and experience. 😊
I went to school in Aix for a year! Love that town. Was there in 1998 when France won the World Cup. Huge party at Cours Mirabeau with people dancing in the fontaine de la rotunde!
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! 🤗🤗😘😘
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 was one of the things I made for my Culinary Arts final exam. Pretty much the same, except I didn't put tomatoes in my fish stock. - and I remembered the shrimp. 😉 Of course, now I want to make it again, just for myself!
Jean Pierre you are fantastic. I really wanted to know how to prepare this dish that I love. Many thanks! Merci beaucoup!
Bonjour chef. Je travaille a Manosque dans une Michelin Etoile restaurant. PASTISSSSSSSS!!!!
My husband’s favourite ❤
Jean Pierre and Matty Matheson collaboration needs to be a thing. I love them both!
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 ?
OMGosh the one dish that my late ex-husband was excellent making was bouillabaisse. Fresh everything. He kind of combined a bouillabaisse with a crab stew, with corn on the cob and small potatoes. It was magnificent. He also made homemade garlic bread with it.
Keep it simple and have fun. The best concept ever. This will be my dish next Weekend, and maybe i do this magic shrimp trick also Thx Jean-Pierre et Bon appetit.
Chef, thank you so much for making this video! I've been waiting to see how you make Bouillabaisse.
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
Thank you! I asked for a Bouillabaisse and you made it! I will definitely use your recipe to make a Bouillabaisse. I love French food! The best! I am not politically correct. :-)
Beautiful dish, merci Chef to share your knowledge. My cooking improve because of you.
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. 💣
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...
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 😻
Looks *SOooo* good, and certainly no more difficult than making a file' gumbo.
Thanks so much!
Aix de Provence! I LOVE that town! Such a wonderful city! So beautiful and great restaurants!
Chef JP, I love it when you show us how to make traditional French recipes, thank you!!
Dear Chef Jean Pierre, I have been waiting for this!!
Thank you for all that you teach!!! And thanks for you being you, enjoying what you do with love!!!❤❤❤
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 👨🍳
💕👍 friends in marseille put lobster and langustes in it....merveilleux !!!
🙋♀️ 🇫🇷
👍👍👍😋
Chef, I’m from south Louisiana and we have our own version of bouillabaisse here that is part of our cuisine and we use redfish (red drum) and red snapper as the fish and we add any of the following in any combination that can be added to the bouillabaisse: gulf shrimp, crabmeat (from blue crabs), small blue crabs (cleaned and halved), shucked gulf oysters and/or crawfish (whole or tails). Some versions we have are simple while others are complex.
I love bouillabaisse!! I need to try this soon...
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……..
That looks incomprehensibly delicious! I love layered fish/seafood stews/soups. 👍
If it's incomprehensible, then how did you comprehend it?
@@spirosmandes4001
I'm an Acadian from Caraquet New Brunswick. We only speak French & bouillabaisse is also a popular dish for us. You're my favorite chef btw 😁
Oh Chef, I would have loved to work in your kitchen when I was younger.
I was questioning the use of the shrimp shells in the fumé but no shrimp in the Bouillabaisse! Glad you remembered and put them in.
I'm making this for my Wedding anniversary 😊❤❤❤
I do not lie……… my salivary glands have gone into spasm. What to say about this magnificent dish ? Just……YUM Chef, YUM.
Chef is right about saving shrimp shells. I use homemade shrimp stock in my gumbo ,etouffee, and BBQ shrimp to elevate the flavor.
Magnifique...comme a Alger ! Bravo et merci !
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.
We love you, Chef Jean-Pierre
thank you chef pierre. this is the greatest bouillabaisse recipe i have tried so far! excited to try other options as well,
This has brought back memories from my youth. Thank you
I love this man ... God Bless him ...
You are amazing, chef! And production is awesome 😂😂😂❤
Thank you for sharing your knowledge chef! I so appreciate
I probably watch your videos more than anybody. Your videos have really gotten this 58 year old into cooking. With that said, I have a very stressful life, and believe it or not, your videos help so much when I have a crappy day. Have your ever thought about inviting people to cook with you by video? Think that would be pretty neat. Anyways keep making your great videos
I wish i would love anything the way JP loves cooking
Thank you for your great cooking class! I'm very grateful!
Such a nostalgia dish for me, there's this fantastic fish shop/restaurant in Uppsala, Sweden, that used to sell this homemade as takeaway, we used to have that on Fridays all the time when I was a kid. It was do much better than ordering pizza. The shop is still there and still offers great produce but I don't think they do takeaway bouillabaisse anymore which is a real shame. Definitely one of my favourite dishes of all time.
Aix en Provence... nice city. Been there a few times and enjoyed it. Same goes for all of the departemants Vaucluse, Bouches du Rhone, Gard, Var...
AS ALWAYS.. BRILLIANT..THANK YOU CHEF.. WATCHING FROM SOUTH AFRICA.. THANK YOU ❤
i like seafood , but i have yet to try fish soup - i would absolutely try Chef Jean-Pierre's soup!!!
Bouillabaisse is on my to do list, and then this video shows up 😍😍
Now we're talking! My favorite dish.
Bouillabaisse is my standard go to to judge a French restaurant..❤
Tu est le meilleur c’est toujours un régal de voir tes vidéos
Oh my gosh, I never realized what the little hole in the bottom of my food processor feeding tube was for! Thanks Chef!
This looks so delicious!!! 😋 Thank you Chef! I always enjoy watching your show, it’s always so much fun!
This man is medicine for the soul
🙏🙏🙏
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.
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!
My dad studied in Aix En Provence and I’ve wanted to go there since forever
Oh chef, you are magnificent! Everyone is drooling at the end watching you enjoy your labor of love!
Visited Aix-en-Provence and in the old town we entered a restaurant late in the day - after 14:00! Pe asked nicely for lunch as we knew we out of the normal working hours.
We asked for whatever they can get us.
We got, i think, duck with plums!! Awesome!!
So, tasty... A bit sweet, a bit savory, with color and duck coming off the bone (leg for everyone)...
Loved the entire trip...
Selbst wenn ich das nie koche, was ich nicht hoffe!
Es ist einfach schön Dir zuzusehen!!!
A wonderful fish recipe right before white bass season. Perfect timing! 😀
In this crazy world, Chef makes me feel sane.