Bouillabaisse
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- čas přidán 4. 06. 2024
- Bouillabaisse started as a Provençal peasant stew that French fishermen would throw their excess catch into for supper. This dish quickly became refined by Marseille chefs with the addition of saffron to scent the broth and the rouille sauce accoutrement. Chef Franco Carubia makes a delicious, aromatic bouillabaise starting with vegetables, saffron and fish fumet (concentrated fish stock). The base is blended into a brilliant orange-hued broth, then simmered with mussels and shrimp. Franco serves seared halibut atop the stew, and spoons over rich rouille (aioli-like sauce).
Serves 6-8
INGREDIENTS
Fish Fumet
1 carrot, diced
1 celery rib, diced
½ onion, diced
½ lemon, sliced
1-2 small fish bones (any type)
4 peppercorns
sprig of rosemary
sprig of thyme
sprig of parsley
bay leaf
1½ quarts water
For Base
2 tbsp olive oil
4 garlic cloves, minced
1 small carrot, chopped
1 celery stalk, chopped
½ onion, chopped
½ fennel bulb, chopped
2 medium tomatoes, chopped
1 cup white wine
1 tbsp saffron threads
8 cups fish fumet (or fish stock)
For Bouquet Garni
2 bay leaves
4 peppercorns
sprig of thyme
sprig of parsley
sprig of rosemary
Rouille
¹⁄₈ tsp saffron threads
¼ tsp hot water
1 cup mayonnaise
¼ cup extra virgin olive oil
½ tsp lemon juice
2 tsp minced garlic
½ tsp cayenne pepper
To Finish (Per Portion)
1 tbsp olive oil
4-6 oz white fish
4 tbsp butter, divided
4-6 shrimp, peeled & deveined
6-8 mussels
2 tbsp finely-diced carrot
2 tbsp finely-diced celery
splash of Pernod (anise-flavored) liqueur
microgreens to garnish (optional)
grilled or toasted bread
HOW-TO
Make Fish Fumet
Tie together the peppercorns, rosemary, thyme, parsley and bay leaf in a piece of cheesecloth to make the "bouquet garni"
Add all ingredients (including the bouquet garni) in a medium pot. Bring to a simmer over medium-high heat, then reduce heat and allow to lightly simmer 35-40 minutes
Pass through a fine-mesh strainer and refrigerate until use. WIll keep in a covered container for 3-4 days
Make Base
Heat olive oil over medium-high heat in a medium pot
Add garlic, carrots, celery, fennel and onion. Saute for 5 minutes, or until softened. Season with salt and pepper
Add tomatoes and wine. Bring to a boil, and allow to reduce by half. This will take 5-7 minutes
Tie bouquet garni ingredients together in a piece of cheesecloth. Add to the pot with the saffron threads and fumet (or fish stock). Bring to a simmer and cook for 20 minutes
Make Rouille
Meanwhile, combine saffron and hot water in a small cup and let stand for 1 minute
Add all ingredients except oil in a blender. Begin to blend, and drizzle oil in slowly. Transfer into a bowl, and set aside to refrigerate until use
Finish Base
Remove the base from heat. Remove and discard the bouquet garni
With an immersion blender (or, with a regular blender, but allow the base to cool to room temperature first), puree until smooth
Cook Seafood & Finish (per portion)
Cook seafood per individual portion. In a small saute pan, heat 1 tbsp olive oil on medium-high. Add white fish, skin-side-down, and allow to sear about 4-5 minutes until the fish is 90% cooked on one side. Add 2 tbsp butter to the pan, and flip. Allow the butter to melt, and baste the top of the fish with the butter as it cooks 1 more minute
Meanwhile, heat a few ladles full of base in a small pot. Add mussels, shrimp, celery and carrots. Cover and let simmer about 2 minutes. Remove from heat, add 1 tbsp of butter and a splash of Pernod
Transfer base and seafood into a large bowl (or, serve in the same small pot)! Stir in 2 tbsp of rouille into the base, top with the seared white fish, and spoon another tbsp of rouille on top of the fish. Garnish with microgreens (optional), and serve with grilled or toasted crusty bread on the side - Jak na to + styl
Thank you! Easy steps for beginners.
That´s the best recipe of Bouillabaisse I ever see!!
Beautiful cookware
Wonderful !
Perfect! 😋
Amazing!!! 👍
Chef your presentation was excellent and easy to learn
Thank you
it looks so delicious, I will certainly try to make Bouillabaisse! Great cooking!
Thank you for you time, i like very much!! Hello from México...
Great! Thank you!
好棒的作法，謝謝你的示範！
Thanks Chef
Loooks super delicious, wanna dip my baguette and wanna enjoy every bit of it! Wil try once at home thanks
Nice. easy to follow.
Delicious 😋
Why are you using Fiji artisanal water for making stock?
Getting all the ingredients was a challenge. Got them and made it and WOW! Prepared my filets as you did (I used Sea Bass). Giant scallops are fantastic in the finish base. Even though this bouillabaisse is delicous on it's own, the rouille is a necessity (for me) which made it "oh so damned good!". The pernod (smells amazing and has great flavor) and the saffron are pricey but worth it for a special occasion without having to go to a French restaurant $$$$. Thank you for this easy to follow tutorial.
Mary Leialoha Cgrats mary. Sometimes it’s really worth it to find all the right ingredients. I agree that the rouille puts the dish over the top. So glad you tried it and enjoyed it. 👏👏👏
DID YOU USE FIJI WATER FOR THE STOCK AS WELL? Its a very important component. It will definitely not taste the same without.
At first, I automatically replied. "Yes!". Honestly, it may have been either Fiji or Evian. I'm not sure since I have both all the time. Regardless, it was superb!
@@maryleialoha2843 I was being sarcastic
@Momentum I wasn't sure lol. I re-watched the video and thought, dang! Talk about paying attention!
Thanks so much bro
Thanks!
Yum.
The Best Bouillabaisse Recipe so far.. Well done!
Nice
Legit! Right down to the chervil.
What kind of Microgreens did you use?
Chervil
How do you make the saffron rouille? I dont have that sitting around on hand. Lol
Connor Pearson All the how2heroes channel recipes are on our website. Here’s the link to this recipe. Happy cooking! how2heroes.com/videos/entrees/bouillabaisse
Make aioli and add saffron. Mix eggs yolk with olive oil plus lots of mashed garlic and whip BUT do not bring it up lake a mayo, this is not a mayo, whip it to a thick consistency. However using mayo would be a fast substitute BUT it will have the wrong flavor because commercial mayo has a diff. taste due to ingredients used.
Toast some French sliced baguette then spread the rouille on it and enjoy with the bouillabaisse.
thanks a lot it was a very nice dish! I really enjoyed it
Regards from Chile
thanx chef.can it be same without wine?
+Tony DeTuna What about the tablespoon of saffron?!
A tablespoon = 14gm, approx. Checking the price for saffron at my local supermarket comes to over $10 approx for that tablespoon!!??
Can I cut it down by half (and save the rest for another night) and substitute it with another herb/flavour?
Otherwise, this is quite an expensive dish overall. Imagine the cost of a plate in that hotel/restaurant this chef is cooking at!
Yes you can absolutely make Bouillabaisse without wine. I would say most bouillabaisse recipes are without wine. But it's about 50/50.
It is a very flavorfull broth and the vine isn't a big part of the flavor profile at all. This broth is so full of big flavors.
So I would subsititue with just water. And if you want the juice of half orange, to add the small amount of acidicty that the vine brings.
And orange goes beatifully with a bouillabaisse, and better than wine (in my opinion)
@@crownretro yes saffron is expensive. I wouldn't substutie any other spice, as there is nothing even remotely simular to it. Some substitute saffron with tumeric because it also make things yellow like saffron, but it's bitter and has no flavor, and will only make your bouillabaisse worse.
But you can absolutly cut it down to half. It has a really strong flavor so even a small amounts goes a long way. Even using 1/4 of the amount shown here will still be really good. Basicly any amount you add at all, even just a small pinch will really change the flavor of the broth.
Some tricks to try to get the most flavor out of your saffron is to
1. grind it into a powder (with a mortal and pastle and some salt). The smaller you make it the more of the flavor will be transferd to the broth
2. you can let your saffron steep in a table spoon of congac in a airtight container for a couple of hours or ideally a couple of days. This takes time, but it really helps in getting more flavour out of a smaller amount of saffron. But this will also add some congac flavour to your bouillabaisse.
But even without using all these tricks, 1/4 of the amount still work great.
I'm confused. What did you do with the first thing with fish bones? You didn't use it. Why did you make it then?
It was to make stock. Kind of like using a ham bone for bean soup stock
Did you use salmon bones? I thought it was best not to use any oil fish. Could you please advise? Thanks in advance.
Chef Franco says any fish bones will do
I've heard Julia Child say the same thing - no fatty fish. Any lean fish is fine. I trust Julia.
dont use fish . use seaweeds like konbu . steep for 10 minutes
Actually I've made some very good flavourful fish stock with salmon heads and bones
@@MV-pi8um More importantly, I heard Helen Rennie say it, and she is my last word on fish.
So you use 2 X Bouquet Garni?
windshear33 That’s correct. Here’s the detailed recipe: how2heroes.com/videos/entrees/bouillabaisse Happy cooking!
@@How2HeroesI missed it too because In the detailed recipe, the bouquet garni ingredients are only listed in the fish fumet ingredients list, not in the base ingredients list. The second bouquet garni is noted in the base instructions as well as in the video. Luckily I had extra, plus prepped (a must) and watched the video as I made this.
@@How2Heroesthat's very convinient. I dont need to write down the whole procedure while watching. Simple print it! Thanks
bouillabaisse is a peasant dish. made with fish not purchased at the end of the day and sold at a discount
good s tuff
My Nick name in. Kitchen I worked at was bouillabaisse I was the only person that could say it correctly .
Sir, Could you add English subtitles on this video? please.
Your joking....
@@memekampf1751 maybe he's deaf!
It’s a nice quick bouillabaisse like fish soup. But it’s not classic boullibasse which is built from the fish bones up.
Why not just cook the halibut in the broth?
He wanted the crust on the halibut
no absinthe?
No
Swi fish?
No garlic?
He mentioned it..
Why đi you serve it in a pot? Why not a plate?
You need your in show. Everything made sense.
"own" show..
With that much saffron wouldn't it taste like medicine?
What a shame. Everything but true bouillabaisse
This dish is so fucking good. Thx.
Damn cook's and their "small" amount of butter
AMAZING CHEF FISH SOUP B.......
THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨,
Did he just use FIJI water in the pot. Bougie AF
ktomlin32 what about the whole tablespoon as opposed to a pinch of saffron
Wtf! you serve that to me, I’ll throw it to your face...bouillabaisse , my...a....ssss...
Я хоть из России но этот рецепт полная шляпа
Never use salmon. Best to use Rockfish, Sculpin etc...
The technique is exactly the same regardless, the idea is that you can use any fish available and still achieve a somewhat similar result, regardless of whether you're going for purist or not. Salmon-based bouillabaisse can be phenomenal when done right and shouldn't be discredited.
If it's a bouillabaisse i'm the pope.
Please cook what you know but don't cook a bouillabaisse.
Ca na rien dune bouillabaisse une honte pour notre culture gastronomique
This is not bouillabaisse
Not even close to traditional french recipe...
🤦♂️sorry but bouillabaisse it’s not that... May be excellent but not a bouillabaisse!!! Where is fish, potatoes, real rouille? 😵 and salmon, 🧐?????
Butter 🤢🤢🤢🤢
🤢🤢🤢🤢