Thank you I have tried to get this recipe ever since I went down canal de Midi in 1977, the only memories I have is fish soup, which I ate 22 times in 23 days. It was my girl frend at the time but we got married 6 months later. However, I still love fish soup!
Eric, your soup recipe was a complete hit! We had 10 guests for dinner and all of them raved about the soup and your rouille (I altered the quantities by 1/3). One couple - French - said that the best soupe de poisson they've eaten was in a restaurant in Cannes that's famous for it. They said your soup was as good or better!! And I agree. I fell in love with this soup when my wife and I ate it at a beach shack in Anguilla years 15 years ago and I've been searching for something equivalent since. I can't tell you how happy I am to know that, with a little effort, I can now produce that delicacy whenever I get the urge. Merci beaucoup!
Oh my God!!! Thank you so much! I've been looking for a good recipe because I didn't know what kind of fish to use... Now je peux celebrer la fete de St Sauveur a la fin Juillet comme si j'etais encore a Cannes! Yay!!!
Merci Eric, et d'accord, je vais m'acheter un moulin à légumes. Je suis impatient car ça fait longtemps que je n'ai mangé de bonne soupe de poissons. Je vous raconterai demain :-)
Eric, Impresionante,,, clase !!! No es por nada que la cocina fransesa... sigue teniendo el liderazgo en CLASE... De hoy en mas seguire de cerca tus innovaciones, y desde ya muchas gracias... . Por hacerme entender que mi comida cotidiana, puede ser a su vez, aderezada con diversion y gusto... Muchas Gracias desde Argentina, Villa Gesell Luis Cimini
I will try to make this sometime but what puts ne off a bit is the amount of ingredients and also its quite expensive to buy the quantity of fish you need for it
Salut et merci pour cette recette. Je n'ai pas de moulin à légumes, puis-je utiliser un mixeur plongeur, en essayant d'enlever autant d'arêtes que possible?
+Chef Eric Arrouzé Et Voici donc une soirée qui fut parfaitement réussie, avec une délicieuse soupe de poisson! Le tout en utilisant un moulin à légumes que j'ai acheté au petit matin. Merci encore.
Dear Sir and Chef. I have a question and you maybe able to help. I was told one of the major ingredients in the Marseille Fish Soup is a fish they call --rascasse- In the United States I have never heard of it and if you could suggest a substitute I would be most grateful. Thanks a million and also for the recipe, looks delicious.
you should cook the hungarian fish soup :) no fish soup can compare to that national treasure :D (and its mostly cooked from carp or mixed river fish not pricey seafish)
Why without the eyes? The eyes of fish are delicious. I can see snipping off the eyes from shrimp because of the acridity they can add if popped while cooking, but fin fish have delicious eyes. What am I missing, chef?
No go for someone like me who lived and learned to prepare this soup from chefs in Villefranche/South of France: Leave the inside. Always clean the fish and remove the stomac, liver, intestines etc. from inside.
Dear Eric, thanks for posting this recipe. I would love to make this but i have two questions. 1) I always read that for fish broth you shouldn t boil the fish for no longer than 15 minutes or otherwise the taste will be unpleasantly oily. 2) Do you also put the orange''s white skin through the sieve. WIll that not be bitter?
pourquoi ne pas compoter les legumes et ensuite suer le concentré de tomate ? Cela enlève l'amertume des légumes et l'acidité du concentré mais il faudrait alors ajouté moins d'orange. Merci
Eric, Mes excuses, je copié le mauvais côté Traducteur ... Eric, impressionnant,,, classe !!! Pas pour rien que la cuisine de fransesa le leadership ... pour Toujours le Dans la classe ... Aujourd'hui, plus vos les innovations Dans suivra et Déjà merci beaucoup .... pour moi ma nourriture quotidienne Comprendre, Seasoned can be with encore du plaisir et du goût ... Merci beaucoup de l'Argentine, Villa Gesell Luis Cimini
I forgot. I thank you very much for uploading this video. I live in Nevada and as you rightfully mention, I do with whatever I can find. As a detail am not sure about which fish to substitute to the Mediterranean fish besides the Red Snapper you mention. I suppose there could be others that could be *added* to the Red Snapper to enhance the taste as I have access to a Filipino market locally which has an incredible variety of fish but I would not know which to use. Anyway, thanks a million for the video
Thank you I have tried to get this recipe ever since I went down canal de Midi in 1977, the only memories I have is fish soup, which I ate 22 times in 23 days. It was my girl frend at the time but we got married 6 months later. However, I still love fish soup!
Wonderful!
I love authentic French cooking.
That's a great chef! Good video!
Eric, your soup recipe was a complete hit! We had 10 guests for dinner and all of them raved about the soup and your rouille (I altered the quantities by 1/3). One couple - French - said that the best soupe de poisson they've eaten was in a restaurant in Cannes that's famous for it. They said your soup was as good or better!! And I agree.
I fell in love with this soup when my wife and I ate it at a beach shack in Anguilla years 15 years ago and I've been searching for something equivalent since. I can't tell you how happy I am to know that, with a little effort, I can now produce that delicacy whenever I get the urge.
Merci beaucoup!
Yummmy & healthy. Surprised about the Rosemary.
bouillabaisse... that's true its the best ever fish soup.. and very difficult to find the original recipe online! thank you so much!!!!!!!!!!!!
thank you Chef i really do enjoy all of your videos! they such a big help to make a little impression to my family and friend!!:)
Great step by step instructions… very clear. 👍🏼
Oh my God!!! Thank you so much! I've been looking for a good recipe because I didn't know what kind of fish to use... Now je peux celebrer la fete de St Sauveur a la fin Juillet comme si j'etais encore a Cannes! Yay!!!
One of my favourites!
Thank you chef for this delicious recipe.
this looks so delicious, i'm definitely gonna make it. that's a lot of salt you put at the end. thanks for sharing this amazing recipe.
Love this recipe im going to try it😊😊
Merci Eric, et d'accord, je vais m'acheter un moulin à légumes. Je suis impatient car ça fait longtemps que je n'ai mangé de bonne soupe de poissons. Je vous raconterai demain :-)
8 ans plus tard... ^^
Eric, Impresionante,,, clase !!!
No es por nada que la cocina fransesa... sigue teniendo el liderazgo en CLASE...
De hoy en mas seguire de cerca tus innovaciones, y desde ya muchas gracias... . Por hacerme entender que mi comida cotidiana, puede ser a su vez, aderezada con diversion y gusto...
Muchas Gracias desde Argentina, Villa Gesell
Luis Cimini
We love chef Eric!!!😋😋😋😋💐💐💐💐🌹🌹🌹🌹
Great ..
extremely delicious
thank you chef
This looks amazing! Thanks so much for sharing chef!
Merci beaucoup, Chef Eric. Cône toujours.
was amazing my partner is from marseille and she said it taste like home
+Chef Eric Arrouzé i have never tried french food but now i LOVE it
+Chef Eric Arrouzé i will definitely try everything
Just what I wanted to see nice and simply explained I will be trying that have had it France was great thank you chef
love it
love the fish soup. i use tom make it in England but a little bit different chef
Thanks for the excellent demonstration. Could you tell me what size sieve you use?
many thanks
I will try to make this sometime but what puts ne off a bit is the amount of ingredients and also its quite expensive to buy the quantity of fish you need for it
Yes, that's why it's an exclusive dish and I freeze it.
Merci Eric. Abraço
Salut et merci pour cette recette.
Je n'ai pas de moulin à légumes, puis-je utiliser un mixeur plongeur, en essayant d'enlever autant d'arêtes que possible?
+Chef Eric Arrouzé
Et Voici donc une soirée qui fut parfaitement réussie, avec une délicieuse soupe de poisson! Le tout en utilisant un moulin à légumes que j'ai acheté au petit matin.
Merci encore.
Plz upload more and more videos
I am so looking forward to making this lovely soup but still unsure of the quantity of the ingredients to use.
Can I use Cod for this soup ?
I would make the toast - into garlic toast..
Dear Sir and Chef. I have a question and you maybe able to help. I was told one of the major ingredients in the Marseille Fish Soup is a fish they call --rascasse- In the United States
I have never heard of it and if you could suggest a substitute I would be most grateful. Thanks a million and also for the recipe, looks delicious.
@@online-culinary-school Hello Sir. I do thank you very much for your swift and kind response.
@@online-culinary-school Yes Sir, I shall as soon as I can gather all the necessary ingredients. A thousand thank you to you
cool
Oh ! the franch Borat :)
How much pastis?
2 tbsp
Why cold water - we are already on heat?
CHEF🤗I am from Hong kong 🤗i want to cook this soup but in HK it 's difficult to find some spice for cook Marselle Fish soup the French soup
I Have never try this soup before but i like soup
you should cook the hungarian fish soup :) no fish soup can compare to that national treasure :D (and its mostly cooked from carp or mixed river fish not pricey seafish)
@silverbud you should try it :) its really good
Why without the eyes? The eyes of fish are delicious. I can see snipping off the eyes from shrimp because of the acridity they can add if popped while cooking, but fin fish have delicious eyes. What am I missing, chef?
c'est curieux l'orange.
No go for someone like me who lived and learned to prepare this soup from chefs in Villefranche/South of France: Leave the inside. Always clean the fish and remove the stomac, liver, intestines etc. from inside.
Not if you are using little rock fishes.
Dear Eric, thanks for posting this recipe. I would love to make this but i have two questions. 1) I always read that for fish broth you shouldn t boil the fish for no longer than 15 minutes or otherwise the taste will be unpleasantly oily. 2) Do you also put the orange''s white skin through the sieve. WIll that not be bitter?
+Chef Eric Arrouzé Thank you for your reply. I am excited to try the recipe. Will let you know the outcom.
Desolé mon chef mais red snapper n’est pas un poisson que se trouver pres de la côte. C’est rare trouver un Red Snapper prés de les plages.
I know but its an alternative for those who lives away from the coast and Marseille.
Chef Eric Arrouze.
pourquoi ne pas compoter les legumes et ensuite suer le concentré de tomate ?
Cela enlève l'amertume des légumes et l'acidité du concentré mais il faudrait alors ajouté moins d'orange.
Merci
Eric,
Mes excuses, je copié le mauvais côté Traducteur ...
Eric, impressionnant,,, classe !!!
Pas pour rien que la cuisine de fransesa le leadership ... pour Toujours le Dans la classe ...
Aujourd'hui, plus vos les innovations Dans suivra et Déjà merci beaucoup .... pour moi ma nourriture quotidienne Comprendre, Seasoned can be with encore du plaisir et du goût ...
Merci beaucoup de l'Argentine, Villa Gesell
Luis Cimini
Sea how a fisherman does it
thanks!
pas de marjoram ? ceci est plus agreeable avec le soup de poisons.
Oh that's ok then I've got two bin liners filled with Saffron no problems
la rouille elle
I love this soup but I make it vegan :)
Non no nono no
???
Pernod ? NEVER, that is pastaga of the Parisian. Only RICARD or CASANIS.
Yes, you are very correct. It was only to add an "historical" detail, not a criticism
I forgot. I thank you very much for uploading this video. I live in Nevada and as you rightfully mention, I do with whatever I can find. As a detail am not sure about which fish to substitute to the Mediterranean fish besides the Red Snapper you mention. I suppose there could be others that could be *added* to the Red Snapper to enhance the taste as I have access to a Filipino market locally which has an incredible variety of fish but I would not know which to use.
Anyway, thanks a million for the video