Careful with the red mullet. As a slightly oily fish it will impart a bitter taste if the soup is cooked too long. In the original recipe, mullet is usually cut into pieces then poached in the soup without blending.
And the pastis! Every real plat from the campagne have a kind of booze in it. Wine , beer, eau de vie, cognac etc . You want a french experince . I recommend for dinner a bottle of ricard et 2 liter of water. Enjoy
@@jomsies Fish bones parsley onion thyme garlic pepper corns bayleaf cover in water simmer for an hour skim the surface strain = great fish/seafood stock
It's only one of the most famous and beloved dished of all time. Although I didn't notice. Did she add butter? If not. Id throw a stick in. It's French. Oui oui.
If this thing is a bouillabaisse, je suis pas Provençal alors ! Or, je suis provençal, donc ce truc n'est pas une bouillabaisse, mais plutôt une soupe de poisson. C'est pas pareil !!!! Mais bon, apparemment faire la différence entre les 2 vous semble impossible. 0 / 10 (ben oui, c'est pas une bouillabaisse mdr) !
Do you usually watch cooking videos where they show the mundane tasks associated with cooking? You would assume the dishes are clean, why not the mussells?
Votre bouillàbaisse looks good but call it the best is somehow a kick in the guts. And for the tartine we use rouille . Try to make the fishstork by using the fins and heads bones and scales. Using rhe clams is creative but not authentic. But it is your recipe and you showed a lot of knowhow and there was not a single mistake in preperations. Refin the quality of ingredients and I am sure the level of your culinary horizon will rise and expand.
