I thank you very much for making a channel where you teach us how to cook fish. And I love fish, but I was terrified of doing them, and when I did I was horrible. Now that I have found you, I am sure that there will be more fish at my table than meat. Thank you
Bart's Fish Tales like the book very much, looking forward to learning a lot more about our fish and it's sustainability. The great photography brings everything to life.
Thank you for all your videos in 2017 looking forward 2 the new ones in 2018. Merry Christmas and Happy New Year look out for 2018 because it's going 2 be brilliant.
I followed the recipe this evening. Warm tasty soup, all family happy. i may have prepared too many mussels. I got a question, is there a way to 'thicken' the soup after cooking the mussels ? The rouille is definitely adding to the dish and should always be there (and is way better than supermarket one). Bedankt Bart !
Hello Bart, Iwas very interested in your recipe but why is Saffron so bloody expensive? I am in the UK but do you know of any way of getting Saffron that is not too expensive. Please let me know.
To be honest I don't know where you can get "cheap" saffron. Saffron is coming from the saffron crocus, a flower that only flourishes 8 days per year. They need over 150 flowers to harvest 1 gram of saffron and this proces has to be done by hand. This is why it is so expensive!
Happy Holidays and Merry X-mas to all of you!
You should do videos in french, i can tell you speak some
One of my favourite recipes, thank you!
One of my favorites too! Thanks Frank for watching!
I love your Christmas episodes. Gets me so in the mood for Christmas, and it’s August!!
I thank you very much for making a channel where you teach us how to cook fish. And I love fish, but I was terrified of doing them, and when I did I was horrible. Now that I have found you, I am sure that there will be more fish at my table than meat. Thank you
Excellent!
Bart is such a lovely guy and personality
I love your relaxed way of cooking! And the results look quite delicious, too!
I completely missed this video. Thanks Bart.
Fantastic
one of the best cook channels in youtube. i love your creativity
Soup for this year, got your book in my wishlist too!
Great Blacko, hope the person who has insight in your wishlist will get you what you want ;) Happy Christmas in advance!
Merry Christmas to you too bro! ❄️🎄
Make a bouillabaisse with this recipe. So delicious! Thank you!
Great take. Thanks Bart.
Thank you for watching again! Merry Christmas and Happy New Year!
Looks like a fine meal any time of the year, certainly one to have with good company, wine and bread. Thank You Bart. Happy Christmas.
Thanks for watching Gary! I just read on instagram that you got my book, very exciting. I hope you like it and I hope to see you again in 2018!
Bart's Fish Tales like the book very much, looking forward to learning a lot more about our fish and it's sustainability. The great photography brings everything to life.
Ah man you make the best fish dishes..Yummy
Thanks for watching!
Man, you deserve much more followers
i have to make this looks so good
Very nice
Thank you Bart !
Merry Christmas and greetings from Helsinki! :)
Merry Christmas and Happy New Year!
Congratulations for the 50K and Feliz Natal...
Thank you and happy Holidays!
Merry Christmas 🎄 bro.
Thank you for all your videos in 2017 looking forward 2 the new ones in 2018. Merry Christmas and Happy New Year look out for 2018 because it's going 2 be brilliant.
Happy Holidays Shirley, thank you for watching this year and hope to see you again next year.
Weer een heerlijk recept, Bart! Dankjewel! Fijne feestdagen en een goed 2018!!
Fijne feestdagen!
Huplakee! inderdaad Bart :) Fijne kerstdagen!
Fijne feestdagen Werner
merci Bart
I followed the recipe this evening. Warm tasty soup, all family happy. i may have prepared too many mussels. I got a question, is there a way to 'thicken' the soup after cooking the mussels ? The rouille is definitely adding to the dish and should always be there (and is way better than supermarket one). Bedankt Bart !
You could squash one of the potatoes using the side of the pan. The starch from the potatoe will bind the soup a bit.
it took me some time to get that he was saying fish stock :D looks very good though!
Woah, this looks amazing! :D
"God Jul" from Sweden!
Fijne Feestdagen from Amsterdam!
come to brazil! you are gonna go crazy with our pirarucu, a fish that feeds on amazonian fruits
You didnt remove the scales and fins of the fish..
can you provide the recipe in english?
Yeah sure: www.fish-tales.com/recipe/mussels/bouillabaisse/ happy cooking!
Wonderful Recipe Bart 😀👍🏻 Merry Christmas and Happy New Year to you and your family 🎉🎄⭐️ Enjoy the break 🍀😀
Merry Christmas and Happy New Year!
Hello Bart, Iwas very interested in your recipe but why is Saffron so bloody expensive? I am in the UK but do you know of any way of getting Saffron that is not too expensive. Please let me know.
To be honest I don't know where you can get "cheap" saffron. Saffron is coming from the saffron crocus, a flower that only flourishes 8 days per year. They need over 150 flowers to harvest 1 gram of saffron and this proces has to be done by hand. This is why it is so expensive!
Hello Bart, thanks for a quick reply. In that case is there an alternative to use in the bouilliabase soup
I cannot think for an alternative but if you could just leave it out!
Thanks Bart, I will try that
and you spit fish fens