Bouillabaisse, the classic Provençal fish stew from Marsais,

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Bouillabaisse. the classic Provençal fish stew from Marsais. So the question I struggled with was do I call this fish soup bouillabaisse or provençal fish soup? The reason is that there will some pedants who are so outraged by me calling it bouillabaisse, they will argue that a true bouillabaisse has 27 different variety of fish in there. So to those out there who are angry with me, just relax please it's just cooking isn't it? My understanding is the origins of bouillabaisse is that the fishermen sold all the fish that they could and the meagre offerings that they were left with is what they took home to their wives who got creative and made a soup/stew with the little tiddlers and that is artisan peasant food at it's best, so for those still with me and not foaming at the mouth with rage, I hope you really want to give bouillabaisse a try.
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Опубликовано:

10 апр 2019

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Комментарии : 24

@joesmith7427 2 месяца назад

Old bay seasoning works well too!!

@mariethereselawlor6697 2 года назад

Yum :-) Awesome soup :-) Great recipe and the ending had great presentation. I quite like it!

@joesmith7427 2 месяца назад

Red Argentina shrimp are very flavorful !! If u havent had any you should. 15-21 cost about $10/# deveined and heads off.

@the.cockney.moocher3676 3 года назад

Very good 👍 👏 👌

@winstonsmithstaxi 3 года назад

really love this recipe

@unclemattscookerylessons 3 года назад

thanks Winston

@teresaspensley5640 3 года назад

Best recipe I’ve ever made,thank you 👍🏻🌟👏

@joesmith7427 2 месяца назад

There isnt any recipe on utube but ur cook book is???

@belakhanna1951 2 года назад

I love bouillabaisse and am planning to give this recipe a try. Which brand of strainers is used in this recipe?

@unclemattscookerylessons 2 года назад

I have two strainers that I use 1 a conical strainer which is strong and can take a ladle or spoon pushing liquid through it's slightly larger holes. 2 a fine mesh chinois which removes the smaller bits from the broth. I've just had a look at them and can't see any logo to identify the manufacturer? I've just searched on my favourite kitchen suppliers website and here's some links to point you in the right direction. www.thebigkitchen.co.uk/?post_type=product&s=conical%20strainer www.thebigkitchen.co.uk/product/sieve-7-5cm-fine-mesh-sieve/

@alexanderstreet5914 3 года назад

Absolute LEGEND !! Great video and recipe and if you can't spell Mah-says properly the only people who will worry about that are the French - ho hum - MORE please

@ryankramer7002 Год назад

I’m planning on making this soup tonight. It’s hard to see all the ingredients when pausing the video. It would be great if you had them posted somewhere easier to read with a link to it in the description. Thank you.

@unclemattscookerylessons Год назад

you're right I usually do post the recipe in the description. This is a really old video so I probably hadn't started doing that yet, any way here's the recipe for you, hope you love this as much as I do? BTW don't get too concerned about what fish to use, the French used to use whatever they couldn't sell at the market. Bouillabaisse 1 lb red snapper 1 lb cod 1 lb bass 2 x lobster tails ¾ lb shrimp 1-½ lb mussels in shells 1 lb eels ½ cup olive oil 3 tbl chopped onion 3-tbl-tomato paste 2 x garlic cloves crushed 1 bay leaf 1 sprig thyme 1 tspn dried fennel seed 1 pinch saffron 1 tspn orange zest Seasoning Dice all fish into 1 ½ inch reserve, combine onions tomato garlic bay thyme fennel saffron orange, add 6 cups of water and bring to the boil. Simmer for 10 minutes add fish and simmer for a further 10 minutes adjust seasoning and serve with ruille and crouton

@ryankramer7002 Год назад

@@unclemattscookerylessons Thank you so much. I made the recipe and enjoyed every bite of it. I used sourdough bread in the rouille though and was not fond of it. I think the sourdough imparted an odd taste. I ended up toasting the bread and putting butter on it instead and it was absolutely delicious. Thanks again!

@joesmith7427 2 месяца назад

If you Insta-Pot this, the bones will dissolve!!

@markhall7951 2 года назад

Add butter. Hard fish. Leeks, too.

@lucyhealer7056 2 года назад

How big are the bottles of vermouth and wine thanks

@unclemattscookerylessons 2 года назад

Those bottles would most likely be 700ml , about 1.5 pints, hope that helps

@joesmith7427 2 месяца назад

Squid is calimari ! Prawns are shrimp!

@007ikzelf 8 месяцев назад

The pronouciation is bouillabesse, not bouillabase! There are two ‘s’es in the word. You should use Pastis or Ricard. Not Pernod, this is from Paris, and no vermouth. My late wife was from Marseille and made a marvellous bouillabaise. (Jan van Kleef)

@unclemattscookerylessons 8 месяцев назад

to be honest I really don't like anise flavour in drinks and I cannot tell the difference between any of the varieties. My understanding is that Ricard is the style of drink and Pernod is a brand name for ricard? I do like to cook with ricard however, I mentioned in the video that some people get annoyed if you don't use 27 different varieties of fish, but the reality is this is a peasant dish where fishermen's wives would use up whatever fish they brought home, I also don't think it matters what brand of anise drink is used my friend.