Bouillabaisse - Frenchy fish stew with croutons and rouille

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  • čas přidán 7. 09. 2022
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    I refuse to write an actual recipe for a stew that's better improvised. FWIW, here's how I would make bouillabaisse in broad steps:
    1) If you want rouille for the croutons, start with that, because the flavor improves as it sits around for awhile. Rouille is spicy aioli and aioli is garlicy mayonnaise made with olive oil, with or without egg yolk as an emulsifier. Some possible additions would be roasted red pepper, nuts, breadcrumbs, fish stock (maybe just the juice from your stew), lemon juice or vinegar, saffron, chili powder, etc. There is no one traditional recipe, so work with what you have and what you like. Just make a spicy, garlicy mayonanaise.
    2) To start the stew, I'd cut up some form of onion, thin slice a fennel bulb (reserving the fronds for garnish), peel and chop some garlic and get all of that softening in a pan with olive oil. In the video I diced up an artichoke heart as well, but that probably wasn't worth it. Once soft, cover with fish stock if you have it or plain water if you don't.
    3) If you don't have fish stock, you can just buy a cheap, whole white fish, cut off whatever good chunks of meat you can and reserve, stuff the bones and skin and head and everything into some cheese cloth along with some bay leaves and any vegetable trimmings you have, tie off the cloth and submerge it in your simmering pot. In a half hour, you'll have amazing seafood flavor and body in your stew, and you can just pull the cloth out and discard before you eat.
    4) I'd do all of the above before prepping fresh tomatoes, because I think it's good to preserve their freshness and put them in halfway though. If you want to take their skins off, you can put them in the simmering stew until their skins split, pull them out and then the skins should peel off easily. Chop them roughly and get them simmering with everything else. Cook until they're pretty much broken down.
    5) The stew is often flavored with dried orange peel, but I liked the result from using a fresh orange toward the end of cooking. Grate the zest into the stew and then squeeze in the juice. You can also add any last minute seasonings to taste at this point - I just did saffron and salt. Saffron is expensive so consider using paprika instead if you want a redder color.
    6) Put your reserved fish chunks and any other seafood in the stew a few minutes before you plan to eat - most fish cooks very fast. This dish is traditionally made with a massive array of different kinds of fish, but I think it's cheaper and more sustainable to focus on making a great broth and then maybe just throw in some mussels at the end - cook them until they open up.
    7) Slice up a baguette or some similar bread, toast the pieces under the boiler, top with rouille, and serve with the stew. Garnish with the fennel fronds.
  • Jak na to + styl

Komentáře • 689

  • @DuckDuckGoose13
    @DuckDuckGoose13 Před rokem +1761

    In the mirror universe where removing tomato skin is not traditional, Adam (with a goatee) is saying "sure if you really need to you can remove the skin. long live the empire". Great vid as always Adam :)

    • @exploringwithsolwalk3726
      @exploringwithsolwalk3726 Před rokem +32

      "Sure, you can remove the skin with an agonizer...." 😆
      🖖

    • @araknidsGrip
      @araknidsGrip Před rokem +82

      "Tomatoes don't give that gritty texture that tradition demands but they're good anyway. Long live the empire."

    • @ablindgy
      @ablindgy Před rokem +17

      man, "long live the empire" never ceases to make me laugh.

    • @LordOfTheReefer
      @LordOfTheReefer Před rokem +3

      Nice bro original not overdone joke, upvoted!

    • @DTux5249
      @DTux5249 Před rokem +20

      We need a satirical video following a recipe made by mirror universe Adam

  • @AmbientChamber
    @AmbientChamber Před rokem +551

    Blows my mind how you’re able to make 3 videos a week without having any dips in quality. Great vid as always
    Edit: although if there were to be that’s no problem. Fans stick through it thick and thin

    • @Fuzzyoshy
      @Fuzzyoshy Před rokem +28

      he just talked about how he wants to cut down on videos on his podcast

    • @ahmadshnewer1992
      @ahmadshnewer1992 Před rokem +3

      I think of them as the same video part 1 2 and 3

    • @PredictableEnigma
      @PredictableEnigma Před rokem +21

      @@Fuzzyoshy I'd be content with 1 a week even

    • @urbanfrog
      @urbanfrog Před rokem +11

      Ehhhhh, i love his vids, but there definitely was a felt drop in quality of the videos in the last 3 weeks or so, slightly in the cooking ones, and a bit bigger in the information ones.
      Still pretty great videos tho

    • @AmbientChamber
      @AmbientChamber Před rokem +1

      @@urbanfrog okay?

  • @curtprasky3440
    @curtprasky3440 Před rokem +269

    I often eat leeks as side veggie all by themselves, served with a little olive oil and lemon or lime juice or wine vinegar. When I do this, I usually wash them AFTER slicing to be sure to get all the mud and grit out. Sometimes I will slice them as full rings instead of halving them first. You can wash them in a colander or sieve and get your hands in there and try to separate all the slices into individual rings.

    • @strawbebbiejam
      @strawbebbiejam Před rokem +10

      sounds good! ive been wanting to try to eat leeks more and will do this next time

    • @curtprasky3440
      @curtprasky3440 Před rokem +20

      @@strawbebbiejam I did not expect this comment to garner as much attention as it has, but since so many people have noticed it, I should mention also that after slicing and washing them, I simmer them in a little water or broth until they are tender, just in case anyone thinks I am eating them raw.. No need to cover the sliced leeks in water, just a half inch or so in a sauce pan and simmer them covered til tender, just a few minutes. Also, if you don't halve them before slicing, be watchful for the suckers rolling off your cutting board onto the floor. That's most likely why Adam halves them first. I usually do as well, just once in a while I like the idea of the little rings...

    • @Hephera
      @Hephera Před rokem +7

      an easy and quick way to do it is to slice it lengthwise almost all the way down, but leave it connected at the base, then rotate 90 degrees and do it again so you split it into quarters which then separate easily to wash under a tap but are still all held together by the base which you can then cut off once theyre clean

    • @walterbrunswick
      @walterbrunswick Před rokem +1

      will have to try this

    • @UBvtuber
      @UBvtuber Před rokem

      and then theres me living in a smallish town where leaks arent much of a thing.

  • @kenfiskorne490
    @kenfiskorne490 Před rokem +180

    you got a branzino (mediterranean sea bass) there, adam - definitely something you'll wanna revisit on its own!
    it's a sweet, firm and very sustainable fish, and a great alternative to black and striped bass. most of them are farmed in indoor recirculating tanks with not a lot of waste going out to the sea, and no risk of escapees or spreading disease to wild fish. they're a cheaper option, but definitely don't taste cheap. try it grilled, oven roasted or pan-seared.

    • @PaulMab9
      @PaulMab9 Před rokem +10

      branzino, ftw!

    • @max_meliani
      @max_meliani Před rokem

      Helen Rennie highly recommends branzino for bouillabasse

    • @daithiodonnell2825
      @daithiodonnell2825 Před rokem

      Genuinely one of my favorites to cook. Basically any method works.

    • @Hitman.13.
      @Hitman.13. Před 3 měsíci

      Where can you find it? I am from the mediterannean (Morocco) and since I ve immigrated to the US (PA), I couldn't find any real good fish sadly, let alone mediteranean species like Mediteranean sea bass (What they call here Brranzino), I only had it in a fancy Manhattan Restaurant, it was delicious, a whole fish in a crust of salt...Amazing, but can't find it anywhere to buy and cook myself.

  • @green4free
    @green4free Před rokem +190

    I often make a bouillabaisse inspired veggie soup, I love the tomato, fennel, orange and saffron combo. I have potatoes, carrots and parsnips in it as well. Sometimes I grind up some nori and add that for a slightly fishy touch.

    • @oskarileikos
      @oskarileikos Před rokem +11

      That's brilliant! I love fish and other seafoods but they're damn expensive! I just bought a whole salmon though because it was quite cheap by the kilos and I have the head, backbone and skins so I'm thinking of using those for a broth...

    • @theblackrose3130
      @theblackrose3130 Před rokem +6

      If you can find it try using some kombu to make the stock. It's a seaweed that's used a lot to make stocks in Japanese cooking and gives you a sea flavour.

    • @dzinypinydoroviny
      @dzinypinydoroviny Před rokem

      Do you have the recipe written down anywhere? I would absolutely love to try that but I'm really unsure what quantities to put in there.

    • @green4free
      @green4free Před rokem +1

      @@dzinypinydoroviny Not really. I have just put stuff together. Onion, garlic, potato, carrot, parsnip and fennel. Fried off with some oil, then in with a can of crushed tomatoes and some white wine. Added a veggie stock cube, saffron, salt, pepper and some cayenne or paprika. Boiled until the vegetable where soft. A little orange juice at the end.
      Served with baguette and made some lazy aioli by mixing grated garlic into mayo.

  • @travissharpe8238
    @travissharpe8238 Před rokem +196

    Adam, PLEASE make a video on rye! Rye is a very much underused and underappreciated grain in the states. Personally, I very much like rye, yet I know nearly everyone here in the states hate it. However, people in other countries absolutely enjoy consuming rye and actually is a mainstay, culturally speaking. It would be interesting if you were to make a video where you explain the history of rye. The more in-depth and information filled the video is, the better.

    • @saraa7673
      @saraa7673 Před rokem +2

      I agree!@@

    • @sfr2107
      @sfr2107 Před rokem +3

      I'd be interested. I've only had rye bread

    • @deagandirt4126
      @deagandirt4126 Před rokem +2

      I love rye and I'd also love to see a video on it!

    • @Kerithanos
      @Kerithanos Před rokem +2

      I'm really curious what this comment is in reference to. I've never heard of somebody "hating rye"? But of course, other than bread and whiskey I don't know what else it's used for

    • @hannahgoldkamp8888
      @hannahgoldkamp8888 Před rokem +1

      @@Kerithanos why, soup of course, in a sort of porridge with meat and vegetables.

  • @holyguacamole__6922
    @holyguacamole__6922 Před rokem +51

    5:35 so you’re telling me Adam chose to not put white wine in food? Impossible

    • @mjs3188
      @mjs3188 Před rokem +7

      And skinned a tomato in the same video.
      This is like the anti-vegetable-soup video.

  • @jameshaulenbeek5931
    @jameshaulenbeek5931 Před rokem +55

    I too am a fan of sop!
    I'll have to make this soon. I have an excellent fish/seafood market nearby, and they'll have just what I need.

  • @brettmajeske3525
    @brettmajeske3525 Před rokem +499

    The whole point of bouillabaisse was using cheap seafood left overs. The modern version is the perfect example of what was once peasent food being treated as gourmet.

    • @rykehuss3435
      @rykehuss3435 Před rokem +41

      Nothing wrong with either version.

    • @velocibadgery
      @velocibadgery Před rokem +32

      Which is most gourmet Italian food.

    • @RhodianColossus
      @RhodianColossus Před rokem +1

      Most gourmet food is a caricature of good peasant food. The rich see the poor enjoying themselves with some food they've made and they copy the food and run the prices up until poor people can't have it anymore and it's a gourmet delicacy. They did it to lobster, to ribs, to brisket, to oysters, they'll do it to everything. You could call it food gentrification.

    • @krankarvolund7771
      @krankarvolund7771 Před rokem +97

      No, it's only that circumstances change. Bouillabaisse was not peasants but fishermen food, it used all the weird reef fishes that don't sell well and they caught. But as they're rare and still not that appealing, it's hard to find them, and they're expensive to us, non-fishermen ^^

    • @seronymus
      @seronymus Před rokem +10

      A lot of gourmet food is just peasant food elevated

  • @Leonardlinzer
    @Leonardlinzer Před rokem +76

    Hi Adam, Love the video(s) great quality.
    As a southern frenchman myself (I come from Toulon) that has made and eaten a lot of boulliabaisse along the entire Fench coast i have a fiew pointers: Rouille really has a traditional recipe and you damn near nailed it exept for the Pepper... It really was the first time i had heard that and it made Grand-Ma Linzer laugh. Instead I (we) recomend using safron (Whitch I would bet money on 90% of southern french people would use)
    I also know that you try to ajust recipes for the home cook and I love that too, but instead of random white fish my family put in shellfish (Specificaly small crab) and little stone fish etc. Theese are fish that get caught in the net alongside the big fish and usualy get thrown away, this is a great use for them.
    Anyway I doubt you might read this but if you do, know that I am a huge fan of your work, and this isnt a go at you, just maybe some helpfull pointers from the south of France. (Still waiting on your knife in Europe) Have a good one!

    • @aaaaaaaaaaaaaaaaaaa2004
      @aaaaaaaaaaaaaaaaaaa2004 Před rokem +10

      I grew up in Cajun French Louisiana, and my grandma's version had bell pepper, though we also use a ton more bell pepper in general than continental French. I wonder if this is the origin. Roasted pepper is delicious in general, and adds a lot of sweetness to the rouille.

    • @Leonardlinzer
      @Leonardlinzer Před rokem +8

      @@aaaaaaaaaaaaaaaaaaa2004 haha thanks I was wondering where the pepper came from, Im not saying that there are no french people that might do that but I really have yet to see it. Anyway I bet I does taste amazing and I might give it a try :)

    • @mjs3188
      @mjs3188 Před rokem +7

      @@Leonardlinzer mate he literally said at the start of the video that he found southern french recipes that use pepper. i have no idea why food tradition fetishists like yourself have to come into these videos and "correct" people. There is no ONE tradition.

    • @Wikkler
      @Wikkler Před rokem +14

      @@mjs3188 At least he was a lot nicer about it than most people.

    • @Wikkler
      @Wikkler Před rokem +2

      What I will say is that in most, if not all places in the United States, saffron is likely going to be more expensive and harder to find than it will be in places where it's a major part of the local cuisine

  • @Hephera
    @Hephera Před rokem +6

    3:15 the idea that "artichoke" is named because the hairs can "choke" you is a myth. its just the anglicised form of "articiocco" from spanish. originally from "al-kharshūfa" in arabic.

  • @AvanToor
    @AvanToor Před rokem +16

    Yeah, bouillabaisse is one of those.
    -What goes into the soup?
    -Watcha got?

    • @goodun2974
      @goodun2974 Před rokem +2

      It's a bit like the old story about the hobos making "stone" soup.

  • @snakexpert552
    @snakexpert552 Před rokem +41

    The Queen just died and Adams out here doing a French recipe. What an apex predator

    • @justicesportsman6020
      @justicesportsman6020 Před rokem

      I lol'd so hard at this xD

    • @user-op8fg3ny3j
      @user-op8fg3ny3j Před rokem

      Britain and France are pals now though

    • @kamcorder3585
      @kamcorder3585 Před rokem

      This is how I learned the queen died

    • @rogink
      @rogink Před rokem

      The things you learn on CZcams! I saw she was ill earlier.
      The Queen is dead. Long live the King!

    • @ballboys607
      @ballboys607 Před rokem

      Legit didn't know the Queen died till I came down to the comments lol

  • @charlesparr1611
    @charlesparr1611 Před 4 měsíci +2

    One of your best. I am super pedantic about following the recipes for iconic dishes, but when it's a recipe like this, where it literally has no standard classic version, then I think it is eqiually important to show how to infuse the spirit of the dish into the available ingredients, and you accomplished this perfectly here.
    In particular, the way you explained the utility of the whole fish, and why the skin and bones were so integral to the process, the use of the cheesecloth bag to allow infusing flavour from the indelible but still flavour filled scraps, and your casual rescue of the Rouille all did a great job of showing how easy it can be to cook 'fancy food'. Sure, there are plenty of dishes that require skill and finesse and a high level of technique, but most of the great meals ever made are just like this: someone took good food, thought about the flavours, and treated the process with respect .
    You made it look easy, because after you do a dish like this the first time, it IS easy, and so I am sure you started more than a few people on a long and very tasty lifetime with just this one video. Good for you, and good for everyone they ever invite over for dinner.

  • @stratcherz
    @stratcherz Před rokem +66

    thank you for your recipes adam, me and my mom usually watch them while having breakfast and she learned quite a bit of English so far, thanks!

  • @waynehoffman456
    @waynehoffman456 Před rokem +43

    Mussels are SO under rated! I love them steamed with white wine garlic and butter sauce.
    I also greatly enjoy drunken clams made with mussels.
    Geapatcho is another under rated treat with mussels.
    Sorry for going way off track.
    Boulabadse is one of those intimidating words you hear as a home cook and despair thinking it is WAY out of your league. I’m going to have to try this now. Thank you for making it approachable

    • @TheGodYouWishYouKnew
      @TheGodYouWishYouKnew Před rokem +3

      Mussels aren’t underrated. Guess it depends where you’re from.

    • @goodun2974
      @goodun2974 Před rokem +1

      As a kid on Long Island Sound, we plucked (off of the rocks they adhered to) our own blue mussels for eating; they're more delicately flavored than clams, and also more perishable. If anyone here buys them in a grocery store or fish market, inspect them individually to make sure each one is alive before cooking them. If the shells are open slightly and they don't close on their own when you give them a light squeeze, they're dead (and will likely smell that way) and you should not eat them. I grew up surrounded by Italian immigrants and they were the only people I knew who ate them regularly; other fussier folks stuck to eating steamer clams, quohogs, and cherry stones (we dug those up ourselves as well).

    • @antoniocampen
      @antoniocampen Před rokem +3

      what is geapatcho? you mean gazpacho the soup?

    • @eskarinakatz7723
      @eskarinakatz7723 Před rokem +5

      Bouillabaisse is just intimidatingly French. Like Ratatouille. Nevermind that the dish was probably first made by peasants as a simple stew of veg and herbs, the name and reputation of French cookery as fancy make it seem intimidating!

    • @theyhomefood1811
      @theyhomefood1811 Před rokem +2

      🤝

  • @RuffieyBoo
    @RuffieyBoo Před rokem +20

    Queen: dead
    Adam: Bouillabaisse

  • @quacky1874
    @quacky1874 Před rokem +8

    For me I always go with prawns for this sort of thing. The shells and heads make a superb stock I enjoy a lot.

  • @chick2d
    @chick2d Před rokem +19

    its amazing how much better you've gotten at this camera stuff, love the footage

  • @burrito7833
    @burrito7833 Před rokem +10

    Can't wait until I move out from my parent's house and can finally cook all the seafood dishes I want. This looks absolutely delicious

  • @mad_incognito
    @mad_incognito Před rokem +7

    In France I had both versions - the one like yours one-pot soup or a more bouilon soup with chunks of fish and a great rouille but if I had to choose I would go with the 2nd.

  • @aaaaaaaaaaaaaaaaaaa2004
    @aaaaaaaaaaaaaaaaaaa2004 Před rokem +23

    Oh, I haven't made this a decade. I love the addition of artichoke.

    • @bradsimpson8724
      @bradsimpson8724 Před rokem

      Yeah, that could be great. My local grocery store had artichokes displayed the other day. I think I might go grab a couple to play with in soup.

  • @khaliphilemoyo607
    @khaliphilemoyo607 Před rokem +62

    Cheers queen

  • @KristianSandovalOMGSX
    @KristianSandovalOMGSX Před rokem +18

    I visited France with my brother and we came up with "Bouillabaisse in ya face!" after having the delightful soup at a local restaurant.
    Bouillabaisse in ya face

  • @nathan7591
    @nathan7591 Před rokem +5

    In honor of the queen you should make a video about fish and chips

    • @rogink
      @rogink Před rokem

      Yeah Her Maj was never happier than when she popped down the local chippy on a Friday night!

    • @goodun2974
      @goodun2974 Před rokem

      @@rogink , Due to a shortage of cod and similar firm white fish species during World War II, many of the American GI's stationed in England at the time didn't even realize that they were often eating a small species of shark known as sand shark or dogfish.

  • @deanneumann8594
    @deanneumann8594 Před rokem

    I really like the format of all your videos... quick and straight to the point. Thank you.

  • @Metoobie
    @Metoobie Před 6 měsíci +1

    Speaking from my ocean-self and not from high-class french cuisine... YES!!! This is bang on! I like it a bit spicier, but YES! Get your hands into this dish, if you're not using your mussel shell as a spoon, you're missing out, it's sincerely part of the experience of bonding with the sea. If you plate this next to utensils, you're doing it wrong ;p

  • @lancelindlelee7256
    @lancelindlelee7256 Před rokem +10

    I keep Hon Dashi in my pantry for exactly this purpose. It's the powdered version of a basic Japanese fish and kelp broth. Taste is neutral enough that I can add it in something like this as a base.

  • @ChickenMcNougat
    @ChickenMcNougat Před rokem +16

    a cooking video actually showing how actual cooking looks like🧡

  • @BenjiSun
    @BenjiSun Před rokem +36

    this and zuppa di mare (di pesce with more crustacean) are two of my favourite non-Cantonese soups i absolutely love.

    • @alexk3352
      @alexk3352 Před rokem +1

      That's pretty vague though. That's just "fish soup". Is there any particular version you recommend?

    • @BenjiSun
      @BenjiSun Před rokem

      @@alexk3352 that's just what it's called on the menu in a few places in Venice. i'm not sure if there's a more specific name than Soup of the Sea. same goes for Zuppa di Pesce. if you google it most of the recipes look pretty similar for the generic name. the one that i had had calamari, mussels, langoustine, and some white fish. i don't think it has mantis shrimp so i don't think it's "di cicale"? sorry can't be more specific...

    • @jameshaulenbeek5931
      @jameshaulenbeek5931 Před rokem +2

      @@alexk3352 usually it's whatever was fresh at the docks. It is possible to get greater variety now, but think of each soup as whatever is seasonal and fresh in your area.

    • @Bpaynee
      @Bpaynee Před rokem

      Oooh, any Cantonese soup recommendations? I used to love it when I was living in China, but my impressions of it have always made me a little intimidated to try making at home now I'm back in the US

    • @BenjiSun
      @BenjiSun Před rokem +1

      @@Bpaynee basic base are simple blanched chicken or pork(lean meat and or bones), i’m quite partial to watercress and duck gizzards. another is Dried Shiitake, Dried Longan with Silkie chicken. or even as basic as tomato and egg drop soup or if you caught a small sea bream or porgie, make sea bream tomato potato soup. There’s so many kinds, especially if you get into herbal ingredients like angelica, ginseng, codonopsis, monkfruit, …

  • @mapmuncher5587
    @mapmuncher5587 Před rokem +15

    Tomato soup comparison video: with and without skins, cream, basil vs other herbs, etc.

  • @stevef.8708
    @stevef.8708 Před rokem +28

    “Those little hairs get stuck in your throat”
    The story of my life, Adam! 😅

  • @russainhockeypuckman7376

    God I remembered when Adam was in a similar tax bracket as me, now he's using saffron just because "he just had it laying around".

    • @KnivingDispodia
      @KnivingDispodia Před rokem

      Also he’s got the ugliest, cringe-inducing, personally branded chefs knife.

  • @mrman90045
    @mrman90045 Před rokem

    Adam making by far my favourite thing ever, yes I will be watching this and liking it

  • @spindleswift8667
    @spindleswift8667 Před rokem +1

    Beyond bouillabaise, this video had so many good hints that I can use in other cooking applications.

  • @inga1379
    @inga1379 Před rokem +2

    I worked in a fine dining restaurant that had a bouillabaise special
    We made the rouille with garlic aioli, saffron reduction, cayenne pepper and mashed potato!
    It was so delicious

  • @beverlymark2002
    @beverlymark2002 Před 14 dny

    Thank you for this recipe.

  • @jessenixon4645
    @jessenixon4645 Před rokem

    Love this recipe Adam! One of your best and most concise vids recently!

  • @WhatAboutBob516
    @WhatAboutBob516 Před 3 měsíci

    Looks very delicious chef thanks!

  • @mattcrouch9348
    @mattcrouch9348 Před rokem

    Probably my #1 favorite dish of all time.

  • @Nikki0417
    @Nikki0417 Před rokem +3

    I love seafood. I'm kind of surprised I haven't already had this somewhere, but maybe it's because I don't eat at any French restaurants. Either way, I'm glad to see a way to make this at home.

  • @yodo7661
    @yodo7661 Před rokem +2

    3:38 Is called Loup de Mer (French), Branzino/Spigola (Italian), European sea bass (English)

  • @OneNvrKnoz
    @OneNvrKnoz Před rokem +2

    Best Bouillabaisse instructional since I was first introduced to it by Alton Brown!

  • @peterblandtastic3363
    @peterblandtastic3363 Před rokem +6

    I like to use skins from shrimp for flavor. Especially in miso soup. Lots of seafood umami for cheap.

  • @Paxilon6
    @Paxilon6 Před rokem +8

    That's a European sea bass, usually farmed (sustainably) in Greece! They're cool, their guts are almost entirely white.

  • @NooSixpack
    @NooSixpack Před rokem +7

    4:59 Voicecracks are the best thing happened to the human species

  • @Super1337ist
    @Super1337ist Před rokem

    Mussel/little neck combo is my fav!

  • @martinbrand6013
    @martinbrand6013 Před rokem

    A great video; much appreciated. I'd rinse peel off the black ends of the peppers in the bowl of water, then wipe to dry before chop them on the cutting board.

  • @EvocativeKitsune
    @EvocativeKitsune Před rokem +1

    I'm making this right now. I've had bouillabaisse in Provence twice now, and I hope mine comes out as nice!

  • @CheeseDud
    @CheeseDud Před rokem +6

    If anyone makes this recipe, you can place your roasted pepper in a plastic bag to steam itself. It'll make scraping the blackened bits off easier!

    • @danm8004
      @danm8004 Před rokem

      I was surprised that he didn't do this.

    • @mjs3188
      @mjs3188 Před rokem

      This is how we do it in the southwest.

  • @draccqueen1770
    @draccqueen1770 Před rokem +1

    I don't even like fish, but I am obsessed with how delicious this looks.

  • @zeex5029
    @zeex5029 Před rokem +8

    You could put the grilled pepper in a bowl and seal it so that it steams. It cooks through and helps release the skin

    • @curtprasky3440
      @curtprasky3440 Před rokem

      I usually blister the peppers under a broiler and put them in a paper bag until they’re cool enough to handle. This also helps to release the skin.

  • @JohnHausser
    @JohnHausser Před rokem +3

    Merveilleux!
    Typical dish from Marseille!
    Cheers from San Diego California

  • @serawasnever2902
    @serawasnever2902 Před rokem +1

    Wow! That was a fun ride! Merci!

  • @michaelwardle7633
    @michaelwardle7633 Před rokem

    This looks like a great recipe to use with the multipack whole branzino from Costco. Awesome.

  • @samijacquin8814
    @samijacquin8814 Před rokem +1

    Adam publishes this recipe as i just moved to Marseille, where this dish originated from

  • @victorrossine3458
    @victorrossine3458 Před rokem

    Now this is a recipe i gotta try

  • @orange-micro-fiber9740

    4:00 That reminds me of a muslin bag used in homebrewing for steeping hops.

  • @Dell-ol6hb
    @Dell-ol6hb Před rokem

    this looks delicious

  • @AscendtionArc
    @AscendtionArc Před rokem

    Thanks for this.

  • @AudreysKitchen
    @AudreysKitchen Před 7 měsíci

    Great video! "I am missing the sun and the sea, and you taste like both." Lovely!

  • @trailerhater
    @trailerhater Před rokem

    Looks Sooooo good

  • @mjs3188
    @mjs3188 Před rokem +3

    Never thought I'd see Adam unironically skin a tomato.

    • @OrWhatWeHave
      @OrWhatWeHave Před rokem

      I LOVE that he did it in the soup though. So practical.

  • @yourmother3207
    @yourmother3207 Před rokem

    Great recipe thanks

  • @girlyoucantelleverybody4513

    I appreciate seeing this on the release day of Splatoon 3. Nice to finally see the namesake of Booyah Base.

  • @MurrayC
    @MurrayC Před rokem +7

    A tea spoon is great for pulling the burnt pepper skin off

  • @civilizeddiva
    @civilizeddiva Před rokem

    Thanks for sharing

  • @hellfish2309
    @hellfish2309 Před rokem

    The leeks, fennel, and artichoke definitely sing of late summer

  • @pretendtobenormal8064
    @pretendtobenormal8064 Před rokem +5

    Bro, I think it's time for a mortar and pestle upgrade 🤣

  • @scampiii
    @scampiii Před rokem

    just had this for lunch at school lmao, great video as always adam

  • @ImTBDvr
    @ImTBDvr Před rokem +2

    I have never seen this channel before nor do I watch cooking videos, but here I am at 7 in the morning completely fascinated by this stuff!

  • @blob1406
    @blob1406 Před rokem +5

    Delicious and iconic dish from Marseille! Thank you so much for this!

  • @RGCfishingg
    @RGCfishingg Před rokem +16

    I recently tried making this with some fresh caught redfish that I harvested and it turned out alright. Wish I would have seen this before giving it a go. Love the content. You’ve been a huge inspiration for me in the kitchen thanks.

    • @filippospano8447
      @filippospano8447 Před rokem +2

      not a fan of redfish in soup, i feel like it gives it an off taste, try sea trout in your soup next time and you won't regret it!

    • @RGCfishingg
      @RGCfishingg Před rokem

      @@filippospano8447 thanks for the tip!! How do you think a flat fish like flounder would do?

    • @Luca-go3bi
      @Luca-go3bi Před rokem +1

      @@RGCfishingg Sometimes flounder has a fishy (the bad fishy ) taste that is on the skin. My mom said to give it a quick dunk in boiling water or pour a bit of boiling water over the skins if you want to get rid of that flavor. If its skinless, then there is no need.

    • @filippospano8447
      @filippospano8447 Před rokem +1

      @@RGCfishingg what he said ☝️

  • @lampofthestreet
    @lampofthestreet Před rokem

    Sop is my favourite food!

  • @exploringwithsolwalk3726

    "Sop is my favorite food". Yum 😄

  • @danielpomper9359
    @danielpomper9359 Před rokem +2

    Sop is my favorite food!!

  • @jbirsner
    @jbirsner Před 3 měsíci +1

    OMG: Never new what a soup sock was. Went down that rabbit-hole for awhile....

  • @lettuce1626
    @lettuce1626 Před rokem +2

    5:03 this is hilarious you can see how Adam doesn’t know how to drain it faster and is just shaking it. I wonder if he found out how to drain it faster or just kept waiting

  • @rxlo1015
    @rxlo1015 Před rokem +1

    Delicious 😋

  • @MrRom92DAW
    @MrRom92DAW Před rokem

    Best part of this video, I finally learned how to pronounce bouillabaisse

    • @louleloup2607
      @louleloup2607 Před rokem +3

      As a French you didn't, he mispronounced it 😢 the final consonant should be "ss" not "z"
      /booyabess/

  • @twistedpear18
    @twistedpear18 Před rokem +7

    Oh yeah, Bouillabaisse. My mother refuses to eat this stuff on account of having known a crazy homeless lady as a child. Said homeless lady would wander the shores of Canada, collecting scraps of fish and throwing them into a great boiling pot. She was known as “Hungry Lady”, and the smell of saltwater and decay followed her everywhere.

    • @chuggaa100
      @chuggaa100 Před rokem +2

      That doesn't sound crazy. That sounds like survival

    • @SirBojo4
      @SirBojo4 Před rokem

      @@chuggaa100 "5 people and an homeless person" If you get the reference

    • @goodun2974
      @goodun2974 Před rokem +2

      @@chuggaa100, lobster was once considered to be like eating bugs, suitable only for poor people, and when The History Guy channel did a video about lobster, hundreds of people who grew up poor in Maine and Canada commented that they hated eating lobster when they were kids, and they refuse to eat it now.

    • @twistedpear18
      @twistedpear18 Před rokem +1

      @@goodun2974 Very true, around where my family comes from, crabs were considered poor man’s food exclusively, mussels were straight-up garbage what clings to the hull of your boat.

    • @goodun2974
      @goodun2974 Před rokem +1

      @@twistedpear18 , I grew up on the shores of Long Island Sound, and we plucked mussels, dug our own steamer and quohog clams, netted blue crabs, and got lobster from my best friend's dad who was a part-time lobsterman. Blue crabs in particular are absolutely delicious although it is a fair bit of work to get out all the meat ---- they are best eaten outside on a picnic table so the bits of shell can fall on the ground! We also ate a lot of fish, from striped bass to eel to mackerel to flounder. Most summers we would dig a big fire-pit in the ground, line it with rocks, let the fire burn down to coals, fill it with alternating layers of seaweed, seafood, potatoes and corn, and dig it all up 3 to 4 hours later for a proper New England clambake! The aroma of food steamed in wet seaweed is unlike anything most people have ever experienced.

  • @doctor-goggles
    @doctor-goggles Před rokem

    watching him pick tomatoes up out of the garden but fish out a grocery store sticker from one of the tomatoes that went in the soup was very reminiscent of The Rehearsal, so thanks for that

  • @amonymouss
    @amonymouss Před rokem

    For my birthday and christmas present, would you please do a video about bay leaves?

  • @joodge9453
    @joodge9453 Před rokem +2

    Another certified hood classic

  • @HarvestStore
    @HarvestStore Před rokem

    Great video.

  • @Deep-Sarcasm
    @Deep-Sarcasm Před rokem +2

    Adam you're probably my best hope of an in depth explanation, so: can you make a detailed video showing deglazing pans? Hopefully I'm not the only person, but without any classes or family for cooking in my area, I legitimately can't tell the difference between fond and burned. Deglazing and just adding too much liquid. Maybe it's poor quality pots and pans, but I'm a visual learner and haven't gotten it yet.

    • @aidenlikesgreninja526
      @aidenlikesgreninja526 Před rokem +1

      Usually you want the particulate to be a deep brown, and not blackened, and if you can still scrape some off using a wooden spoon with relative ease you should be fine. Depending on what you are cooking you can also smell a burnt fond too, particularly with onions or other aromatics. I hope this helped, I am by no means a culinary expert, these tips are just from my home-cooking experience.
      As for deglazing, start off with just enough liquid to coat the bottom of the pan, if it's for a jous or some other concentrated sauce, you can always add more. If it's more a soup or something you can just eyeball it, it will be a proportionally minute amount of liquid.

  • @JohnDoe-vc5qb
    @JohnDoe-vc5qb Před rokem

    If you like fish stew you should try Chilpachole or sopa marinera I think they're pretty good recipes.

  • @kyletorfin
    @kyletorfin Před rokem

    Reminds me of Seafood Cioppino from the sadly now-defunct Tadich Grill in San Francisco.

  • @leonhardeuler675
    @leonhardeuler675 Před rokem +7

    7:01 This looks like a delicious sop.

    • @Danny_Boel
      @Danny_Boel Před rokem +1

      Sop is my favorite food too 🤣

  • @danzmen9965
    @danzmen9965 Před rokem +12

    Hi Adam, been subbed since your chicken parm video back in 2019. I’d be grateful if you could teach us how to make liver taste good. I want the health benefits but I can’t stand the taste no matter how I prepare it, so if u have any recipes or ideas that would be awesome. Anyways keep up the good work!

    • @chuggaa100
      @chuggaa100 Před rokem +3

      He makes his bolognese with chicken livers

    • @KnivingDispodia
      @KnivingDispodia Před rokem +5

      Chicken liver pate is an easy one if you got a good food processor. All you need is chicken livers, brandy, cream, thyme, salt and pepper.

    • @edwardbarton1680
      @edwardbarton1680 Před rokem +3

      I'll second the pate recommendation, especially the Austrian/German style. It's pretty much the only way I'll eat liver.
      Though that's not so much "make liver taste good" as "cover up the taste of liver with other flavors"

    • @danzmen9965
      @danzmen9965 Před rokem

      @@KnivingDispodia i'll give that a go for sure. I'm really looking more in the direction of beef liver though, if u have any ideas lmk

    • @KnivingDispodia
      @KnivingDispodia Před rokem

      @@danzmen9965 Unfortunately beef liver has a pretty dubious reputation and I’ve honestly never tried it.

  • @slimee8841
    @slimee8841 Před rokem +7

    Great recipe, I'd probably add some shrimp for extra protein and texture

    • @nathanalbrezhon8563
      @nathanalbrezhon8563 Před rokem

      Doesn't work like that in Marseille

    • @ExpandDong420
      @ExpandDong420 Před rokem

      @nathan Al brezhon Marseille can kick rocks, shrimp makes most things you add it to superior

  • @Jona_The_Than_D
    @Jona_The_Than_D Před rokem +24

    Weird week we’ve had, I’m sitting here watching Adam’s video after learning that Gorbachev and The Queen died in the same month

  • @sebastianguerra6358
    @sebastianguerra6358 Před rokem

    For variety it might be good to visit Locro - South American potato soup that cooks them until they fall apart.

  • @tamma369
    @tamma369 Před rokem +46

    Brave man, there is no way you can reproduce this recipe without going to Marseille area in France and learn it there.
    It's an overrated dish, I personally like your recipe more than the original one. Nice Mediterranean fish soup.

    • @nimethcheng5007
      @nimethcheng5007 Před rokem +7

      Yeah to make a good bouillabaisse there are too many step for an okay-ish result. Personally I think doing a soupe de poisson is way easier, and taste just as good.

    • @rykehuss3435
      @rykehuss3435 Před rokem +1

      @@nimethcheng5007 And you gotta watch all the different seafood that cook at different rates. Very difficult dish to pull off well

    • @marcbuisson2463
      @marcbuisson2463 Před rokem +10

      Meh. The bouillabaisse is a cultural food. It's doable only locally, with local fish. SOme would say it's not doable anymore with the difference in prices. But the idea was to throw a bunch of cheap mediteranean rock fishs together. A huuuuge amount of flavor, yet very hard to eat to be honest.
      I am mixed, as a french, over calling this bouillabaisse. Because of course it does not have its cultural particularities, and that's perfeectly normal. Definitely sounds like something doable though, contrarily to the original dish. That said. The rouille is nailed I think, and it's probably the best thing that is served with bouillabaisse but also many other fish soups.
      Just would have wished that he said a bouillabaisse-like soup, but hey. We just don't wanna lose the core and history of the dish, and it's a very typical french thing to do (not just french. But definitely a bit less american. And that's fine, it's not a critic, we just have different relationships with food. And I can understand if it pisses off across the pond x))
      (PS: If you ever come to France, I very very strongly recommend buying cans of fish soup "La belle Iloise". It's an historical french fish cannery that makes really really great stuff)

    • @nimethcheng5007
      @nimethcheng5007 Před rokem +7

      @@marcbuisson2463 let's just say it's his respectful personal take on our regional dish. So there's no need to point out the small cultural inaccuracies.

    • @tamma369
      @tamma369 Před rokem +3

      @@marcbuisson2463 Adam likes to make original-like dishes 😅. I made my research on Bouillabaisse, and came to the conclusion it´s impossible to recreate it anywhere than the French coast of the Mediterranen with the guidance of a french chef. Rather that I tried Bouillabaisse in Nizza, but it disappointed me. I expected a more flavorful dish...

  • @fabiankaisen5977
    @fabiankaisen5977 Před rokem +2

    Alternatively, ask your fishmonger for any leftover scraps (heads, bones etc) for the stock, and buy something nice to put in at the end of course.

  • @beans3665
    @beans3665 Před rokem +1

    Sop is delicious

  • @AlexAnder-yj1qs
    @AlexAnder-yj1qs Před rokem

    Sop is my favourite food too

  • @LuchoSantz
    @LuchoSantz Před rokem

    Fleur's favorite dish

  • @eliisdumbaf3533
    @eliisdumbaf3533 Před rokem

    Adam ragusea in the multiverse of ragusea

  • @psyraxx39
    @psyraxx39 Před 9 měsíci +1

    Yay thank you for using the leeks