La Bouillabaisse: Unlocking the Secrets in Marseille 

Because of you I began my cooking journey… then my wife gets annoyed I take over the kitchen. So now I’m building an outdoor kitchen. 😅

You did it just like we do in Marseille. Thank you for introducing our local recipes to the world Pete. +1 suscriber

I’m crying watching this episode, what a blissful execution, this is the best channel ever in RU-vid !!

I am very happy I found your channel. I have always wanted to try authentic bouillabaisse. There’s no way I will be able to find all those ingredients here. I will go to Marseille and try this magnificent dish. I have always wanted to travel to France anyway. I love French cuisine and I’m learning more and more each day from French Chef’s. I bought all the necessary equipment and now I just need the experience making these magnificent dishes. Wonderful video. My mouth was watering watching it. Prends soin de toi. 🇫🇷

Hi Pete. OH my... My FAVE dish of all time from France. Keep well and enjoying.

Yes brother I agree this is the best channel on tube 🥊✌🏻

Great stuff as per Pete. Discovered your videos on Saturday and have watched little else since. Some tremendous dishes.

Hello Peter, My wife and I have been enjoying your delicious videos for a long time. Your way of cooking outdoors with a beautiful view has inspired me. Last week we sold our company and are now entering our retirement years. I have decided to construct an outdoor kitchen which we can throw in the car and visit some of the beautiful sites around us here in Southern France. If you ever venture anywhere near the southern Dordogne. It would be a pleasure to invite you for a visit. Thanks again for your excellent content.

Wonderful! Lulu Peyraud was apparently a fan of adding mussels in early, despite the fact that they'd go rubbery, for their flavour. Likewise specific about the hard boil.

Le dîner de ce soir. Merci pour l'inspiration Pete!

You manage to fit a lot of information into a small time framebut don't seem rushed. I really enjoy watching them and your French and Spanish is very good. I hope you keep posting and I'm going to have a go at making your take on arroz con pollo today. 👍🇬🇧

Always a pleasure to watch these vids

WOW 🤩!!! Incredible recipe! I never tried this dish, but sound interesting ‼️ Thank you 🙏🏻 for the sharing and quality of your videos Peter! Merci Beaucoup ❗️🫶🏻👨‍🍳👌🏻👏🏻👏🏻👏🏻🙌🏻🙌🏻🙌🏻😘

Merveilleuse! Merci beaucoup.

Your expression 'like so' brought me back to my youth listening to Keith Floyd.

Excellent! In the past I have always seen this as a dish you can't replicate: due to the avalibility (or lack thereof) fish and the cult-like status of the dish/association with Marseille. I've made versions of it before but thanks for your inspiring video. I'll be trying to get decent fish to make it! Merci, Tony.

ah, the haughty French manner, c'est bon!

Make it good. Amazing Pete. Thank you. I add juice of one orange early in the cooking, right before the tomatoes. Pernod seems the most available pastie in USA.

Lovely educational vid on a classic.

Wow!!! That was very informative. I never knew that's how bouillabaisse was prepared. I've only seen it as one pot of all manner of seafood. Very elegant ❤❤❤

Phenomenal, Phenomenal.....

Brilliant

Wonderful. A good friend of mine, the late (and genius) chef Easter always rejected making a video recipe because, as he said, there is no point unless you can get all the varieties of fish. I had Bouillabaisse in many places and to be honest the best was in Oslo of all places. The second best was in Portugal (in what was very likely the only good restaurant in the whole country). The third best was in Sardinia. Surprisingly, not many restaurants in France made to my liking.

Tu as fait ma journée

MEGA.

4:29 the name of the bouillabaisse basicaly mean : if it boil ,lower the fire "power"

Chopin this time…

Ooh lovely, but what of Soupe de Poisson, from eastern Provence? So similar to bouillabaisse, but different. the pulpy stock vegetables are forced through a mouli, along with every skerrick of juice and tiny particles of flesh from the chopped small fish. Only the soup is served. It is textured, thicker than you have just shown with the bouillabaisse, and was poured over the roui croutons.. Some add orange peel, but apparently all add pastis. In Antibes, overlooking Fort Vauban - where I once endured 4 hours of Hamlet en francais sitting on a wooden bench - and the active port, nothing is better.

If there was ever a life-giving liquid this would be it

What was the red sauce you were served at the fish restaurant?