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. 👏👏👏
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!
+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.
@@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.
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.
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.
That´s the best recipe of Bouillabaisse I ever see!!
it looks so delicious, I will certainly try to make Bouillabaisse! Great cooking!
Chef your presentation was excellent and easy to learn
Thank you
Thank you! Easy steps for beginners.
Loooks super delicious, wanna dip my baguette and wanna enjoy every bit of it! Wil try once at home thanks
Thank you for you time, i like very much!! Hello from México...
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!
The Best Bouillabaisse Recipe so far.. Well done!
Nice. easy to follow.
Wonderful !
Perfect! 😋
Beautiful cookware
Great! Thank you!
Delicious 😋
好棒的作法，謝謝你的示範！
Amazing!!! 👍
Legit! Right down to the chervil.
Yum.
It’s a nice quick bouillabaisse like fish soup. But it’s not classic boullibasse which is built from the fish bones up.
My Nick name in. Kitchen I worked at was bouillabaisse I was the only person that could say it correctly .
Thanks Chef
thanks a lot it was a very nice dish! I really enjoyed it
Regards from Chile
Why are you using Fiji artisanal water for making stock?
bouillabaisse is a peasant dish. made with fish not purchased at the end of the day and sold at a discount
Thanks so much bro
Nice
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.
What a shame. Everything but true bouillabaisse
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
Damn cook's and their "small" amount of butter
You need your in show. Everything made sense.
"own" show..
good s tuff
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.
Why not just cook the halibut in the broth?
He wanted the crust on the halibut
Sir, Could you add English subtitles on this video? please.
Your joking....
@@memekampf1751 maybe he's deaf!
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
Why đi you serve it in a pot? Why not a plate?
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.
With that much saffron wouldn't it taste like medicine?
AMAZING CHEF FISH SOUP B.......
THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨,
No garlic?
He mentioned it..
This dish is so fucking good. Thx.
no absinthe?
No
Swi fish?
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.
Not even close to traditional french recipe...
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
🤦♂️sorry but bouillabaisse it’s not that... May be excellent but not a bouillabaisse!!! Where is fish, potatoes, real rouille? 😵 and salmon, 🧐?????
Butter 🤢🤢🤢🤢
🤢🤢🤢🤢