How to Make Authentic Bouillabaisse
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- čas přidán 12. 09. 2024
- I call this Kimbo’s Bouillabaisse because there are so many different ways to make this dish. Basically a fish stew that has been around for hundreds of years in many countries. So obviously there have been many different iterations of this dish. Below is a basic method for making a good base for a fish stew using some of the best methods I have come across over the years. You can change the fish ingredients as you like and what is available in the market at the time. Personally I like at least 2 white fish and a couple of shellfish to add depth.
kimboscomfortk...
Well presented - and looks fantastic. I would have liked to see a little more on the seasoning and the plating. And of course, the thing that's common to all bouillabaisse, the rouille and croutons.
Much thanks. Re the rouille… I think think it’s better served to make a separate video for that. Which, now that you have reminded me I will! Ty.👍
I searched a lot of videos, your breakdown and instruction are the best that I have found so far. Thank you.
Ty so much. That means a lot to me.
Looks amazing, I bet it tastes even better👍
Ty!
Amazing looking bouillabaise, tyvm for presentation. I like mine spicy hot though.
Ty. Easy enough to spice up. I like Chinese chili crisp. Great fusion between French and Asian.
Nicely done. I add Lott Fish aka Monk fish as it tastes like lobster.
Ty so much… great call.
Instead of using a food processor and having to do only a little at a time I would just use a bar mixer right in the pot that I made the basin, one shot one kill... And a lot less messy
True less messy but the wand will never get quite the same consistency. Just being picky.😃
I"m french and I must say, very well done
Ty so much. That means a lot to me.
@@KimbosComfortKitchen You're very welcome. It means a lot to me too to see people around the world appreciating the dishes from France. I came to your video randomly, because an american friend asked me for the recipe. I checked out if there were some directly in english and voilà :)
@@KimbosComfortKitchen If I may add a comment, the special must is to put "rouille" sauce on the bread. I subscribed to your channel
@@temudjin1155 ty! I thought about it but to be honest I was going to do a separate piece on that.
@@KimbosComfortKitchen You're fantastic sir!
Could the fish heads not have been boiled separately and then the water strained and added to the rest of the base after?
Not really. The cooking of the fish heads is what gives it the flavour.
@@KimbosComfortKitchen thanks for the reply, no I meant if you boiled the fish heads seperately, and then removed the fish heads and added the water they were boiled in to the rest of the base? That way I don't have to fish the heads out from the actual soup.
@@freddymercury2259 nope, need to be in from the beginning…
Not to sound dismissive but of course you could … but it would have as much depth to the flavour. 👍
2:09 It's all about that bass. (No treble.)
Lol!
Salt makes food Sparkle!
I have eaten bouillabaise in a restaurant on the Marseille marina and it was made in a big steamer pot with numerous fish and included sea urchins! It was not blended!
Like many “stews” there are different methods and recipes. Especially if you are in Marseille where it originated from. Many different ingredients depending on what the kitchen wants to get rid of that day. The one you speak of is excellent if you have a big pot steamer handy. But it is obviously not the same. Blended give a much different mouth feel not mention flavour profile.
How many people will 1 batch serve? Looks amazing!
Ty! 4 to six. Depending on how hungry you are and how much bread you eat, lol. 🤣
Im not sure if this is helpful for you or not, but why do you use a food processor instead of an immersion blender? It seems simpler to use an immersion blender instead of having to spoon it into the food processor
It’s a very good point! I have found that from past experience an immersion blender does not work as well. Not as even and the wand is not fast enough.
I haven't checked but I heard that saffron is horrendously expensive, and I can see why. It won't be as good without it, but would it still be delicious?
Fortunately you don’t need much. It would still work but it really is all about the details.
Aren't you supposed to make the fumet first? I like how you used the shrimp shells. So you put this all in the food processor? Then that is your fumet? Then you add the fresh fish etc? Good job. I would add the roullie and croutons. Mine is roasted red pepper, roasted garlic, saffron, egg yolk and oil. I wouldn't use jarred red pepper. It has too much water. But your recipe was one of the better ones on youtube. Cheers!
Ty! I love the idea of roasted red pepper.
Actually I do the fumet or reduction from the beginning… and ty again.👍❤️
I’m planning to cook this for Thanksgiving. Is it ok to double the recipe? Will it taste as good? That means I will need to put 4 cups white wine and a cup of Pernod?
What a great question! Actually, if you double the recipe, yes double the wine but only use an extra half a cup of the Pernod. Please let me know how it turns out.❤️ Appreciate your comment!
@@KimbosComfortKitchen Thank you! What brand white wine would you recommend?
Anything dry. I prefer non oaky Chardonnay.
Why not an immersion blender?
An immersion blender will work in a pinch for sure. But difference is the size of the blade and speed. You will never get quite the same smoothness from an immersion blender. Small difference, but it’s there. Ty for asking!
Did you say French Licorice Drink? If so or if not what did you say
Pernod.
Why would you add fish stock when you're making fish stock?????
@@KentKiner-dt5rp Good question, kinda like adding tomato paste to a tomato sauce. It adds depth.
M