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 :)
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
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
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 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...
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
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.
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.
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...
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 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.
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.
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.
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.
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.
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 ^^
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.
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
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!
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.
@@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 :)
@@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.
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
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.
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
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).
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!
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.
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
I fell in love with Bouillabaisse during a trip to NOLA in the mid 90s. Strangely I’ve never made it myself. I’ll have to try it but the seafood definitely is more important than the veg to me although they are still important.
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
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.
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
@@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...
@@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.
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
@@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, …
@@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.
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.
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.
@@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.
Just today I was beginning to worry that I have not seen much Adam Ragusea on my timeline. I actually searched the channel to find this. Has the algorithm changed?
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.
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.
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.
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.
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.
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)
@@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.
@@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...
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!
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"
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
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
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, 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.
@@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.
@@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.
Throwback to French class when whenever we were proposed the "going to France" scenario and everytime it involved some form of "I'm gonna eat bouillabaisse"
Soooooooo many parasites in fish gills- I remember doing a lab on it once in parasitology. Very cool. But also very unlikely to be a health issue for humans after boiling 🤷♀️
Hello Adam, at 6:01 you mention that mussels are "super sustainable", which reminded me that I keep hearing that including mussels into a vegan diet may be more sustainable than a pure vegan diet. Do you know anything about that? Also, great video as always!
@@daxbrook Definitely! My main priority in my diet (and most other things) is sustainability, and veganism just happens to coincide with that goal for the most part.
@@daxbrook If you're vegan because you're taking a stance against animal cruelty mussels are considered vegan by some, since they aren't capable of experiencing pain. This is a hot topic, though.
The only difference between a mussel and a plant is that one is made out of animal cells and the other is made out of plant cells. Mussels have an incredibly primitive nervous system, and spend their entire lives rooted to a surface filter feeding the water that flows by. I'm not kidding when I say that there are more complex plants than mussels, they don't feel pain, and he's right, they are incredibly sustainable. Their feed to product ratio is 0 because they don't actually need to be fed anything, they clean pollutants out of the environment, and can restore the health of local ecosystems by farming them. I would highly encourage you to eat them, even if you are vegan
Fish soup - like yours, and variations on the theme - is possibly my favourite food. It's worth asking the fishmonger to reserve a couple of cod's heads (or just one, if it's a big 'un) to make the stock. There's plenty of meat on it, too. I've just come back from a week in Brittany where I had the most amazing soup of butternut squash with mussels in a simple bistro (Bar Des Sports "BDS" in Quiberon). Simple but utterly delicious!
@@seronymus , Nope, I am New England (USA) born and raised. Perhaps I am more of an adventurous eater than some of my fellow citizens, but when I go out to eat I will always try the most unusual thing on the restaurant menu. Whenever I visit other countries I always try to eat whatever the locals would be or whatever the local or regional specialty is. It might be meat or fish based and it might be vegetable based. .I am a true omnivore!
@@goodun2974 I meant David above you, sorry! I'm from Jersey unfortunately, but I love New England, either the coast and all its seafood, or the beautiful forests of states like New Hampshire. I'd love to see Maine soon.
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 :)
"Sure, you can remove the skin with an agonizer...." 😆
🖖
"Tomatoes don't give that gritty texture that tradition demands but they're good anyway. Long live the empire."
man, "long live the empire" never ceases to make me laugh.
Nice bro original not overdone joke, upvoted!
We need a satirical video following a recipe made by mirror universe Adam
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
he just talked about how he wants to cut down on videos on his podcast
I think of them as the same video part 1 2 and 3
@@Fuzzyoshy I'd be content with 1 a week even
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
@@urbanfrog okay?
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.
sounds good! ive been wanting to try to eat leeks more and will do this next time
@@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...
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
will have to try this
and then theres me living in a smallish town where leaks arent much of a thing.
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.
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.
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...
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.
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.
@@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.
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.
branzino, ftw!
Helen Rennie highly recommends branzino for bouillabasse
Genuinely one of my favorites to cook. Basically any method works.
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.
@@Hatim.13 Sorry, but have you just googled "fishmonger PA,USA"?
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.
Nothing wrong with either version.
Which is most gourmet Italian food.
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.
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 ^^
A lot of gourmet food is just peasant food elevated
The Queen just died and Adams out here doing a French recipe. What an apex predator
I lol'd so hard at this xD
Britain and France are pals now though
This is how I learned the queen died
The things you learn on RUclips! I saw she was ill earlier.
The Queen is dead. Long live the King!
Legit didn't know the Queen died till I came down to the comments lol
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.
I agree!@@
I'd be interested. I've only had rye bread
I love rye and I'd also love to see a video on it!
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
@@FemFridge Interesting! I've quite honestly never heard of such a thing, but it sounds like good hearty fare
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.
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!
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.
@@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 :)
@@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.
@@mjs3188 At least he was a lot nicer about it than most people.
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
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!
This is awesome!
🥹
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.
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
Mussels aren’t underrated. Guess it depends where you’re from.
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).
what is geapatcho? you mean gazpacho the soup?
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!
🤝
its amazing how much better you've gotten at this camera stuff, love the footage
For me I always go with prawns for this sort of thing. The shells and heads make a superb stock I enjoy a lot.
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
a cooking video actually showing how actual cooking looks like🧡
5:35 so you’re telling me Adam chose to not put white wine in food? Impossible
And skinned a tomato in the same video.
This is like the anti-vegetable-soup video.
Yeah, bouillabaisse is one of those.
-What goes into the soup?
-Watcha got?
It's a bit like the old story about the hobos making "stone" soup.
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.
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
Oh, I haven't made this a decade. I love the addition of artichoke.
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.
Beyond bouillabaise, this video had so many good hints that I can use in other cooking applications.
I fell in love with Bouillabaisse during a trip to NOLA in the mid 90s. Strangely I’ve never made it myself. I’ll have to try it but the seafood definitely is more important than the veg to me although they are still important.
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
Adam making by far my favourite thing ever, yes I will be watching this and liking it
3:38 Is called Loup de Mer (French), Branzino/Spigola (Italian), European sea bass (English)
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.
I am curious do you use it for any noodle dishes?
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
I know you want that to rhyme but it doesn't
🤝
this and zuppa di mare (di pesce with more crustacean) are two of my favourite non-Cantonese soups i absolutely love.
That's pretty vague though. That's just "fish soup". Is there any particular version you recommend?
@@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...
@@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.
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
@@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, …
Merveilleux!
Typical dish from Marseille!
Cheers from San Diego California
Adam publishes this recipe as i just moved to Marseille, where this dish originated from
I like to use skins from shrimp for flavor. Especially in miso soup. Lots of seafood umami for cheap.
Tomato soup comparison video: with and without skins, cream, basil vs other herbs, etc.
Best idea!
Best Bouillabaisse instructional since I was first introduced to it by Alton Brown!
You could put the grilled pepper in a bowl and seal it so that it steams. It cooks through and helps release the skin
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.
4:59 Voicecracks are the best thing happened to the human species
I really like the format of all your videos... quick and straight to the point. Thank you.
Great video! "I am missing the sun and the sea, and you taste like both." Lovely!
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!
I was surprised that he didn't do this.
This is how we do it in the southwest.
In honor of the queen you should make a video about fish and chips
Yeah Her Maj was never happier than when she popped down the local chippy on a Friday night!
@@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.
Queen: dead
Adam: Bouillabaisse
I don't even like fish, but I am obsessed with how delicious this looks.
That's a European sea bass, usually farmed (sustainably) in Greece! They're cool, their guts are almost entirely white.
Cheers queen
The queen has passed away
@@user-op8fg3ny3j lol
I really found out she died from a Adam ragusea video 😩
@@FezCaliph the only true way innit
Delicious and iconic dish from Marseille! Thank you so much for this!
Wow! That was a fun ride! Merci!
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!
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.
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".
Also he’s got the ugliest, cringe-inducing, personally branded chefs knife.
I bought saffron 3 months ago, still have it till now lol, it was 6 euros
I'm making this right now. I've had bouillabaisse in Provence twice now, and I hope mine comes out as nice!
Sop is my favorite food!!
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
The end of an Era
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.
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!
@@filippospano8447 thanks for the tip!! How do you think a flat fish like flounder would do?
@@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.
@@RGCfishingg what he said ☝️
Probably my #1 favorite dish of all time.
Just today I was beginning to worry that I have not seen much Adam Ragusea on my timeline. I actually searched the channel to find this. Has the algorithm changed?
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.
"Sop is my favorite food". Yum 😄
Love this recipe Adam! One of your best and most concise vids recently!
The leeks, fennel, and artichoke definitely sing of late summer
Adam ragusea in the multiverse of ragusea
A tea spoon is great for pulling the burnt pepper skin off
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.
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.
Another certified hood classic
3:03 don't waste the fennel bulb on the cutting board
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.
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.
@@nimethcheng5007 And you gotta watch all the different seafood that cook at different rates. Very difficult dish to pull off well
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)
@@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.
@@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...
Mussel/little neck combo is my fav!
Never thought I'd see Adam unironically skin a tomato.
I LOVE that he did it in the soup though. So practical.
That voice crack 6:50 though lol. Love you Adam😂
5:00
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!
He makes his bolognese with chicken livers
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.
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"
@@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
@@danzmen9965 Unfortunately beef liver has a pretty dubious reputation and I’ve honestly never tried it.
Best part of this video, I finally learned how to pronounce bouillabaisse
As a French you didn't, he mispronounced it 😢 the final consonant should be "ss" not "z"
/booyabess/
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
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
4:00 That reminds me of a muslin bag used in homebrewing for steeping hops.
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.
That doesn't sound crazy. That sounds like survival
@@chuggaa100 "5 people and an homeless person" If you get the reference
@@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.
@@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.
@@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.
This looks like a great recipe to use with the multipack whole branzino from Costco. Awesome.
Yay thank you for using the leeks
7:01 This looks like a delicious sop.
Sop is my favorite food too 🤣
I can't believe this is wordplay for the mall in Splatoon 1 called Booyah Base! And Splatoon 3 comes out tomorrow!!
Reminds me of Seafood Cioppino from the sadly now-defunct Tadich Grill in San Francisco.
Now this is a recipe i gotta try
OMG: Never new what a soup sock was. Went down that rabbit-hole for awhile....
Great recipe, I'd probably add some shrimp for extra protein and texture
Doesn't work like that in Marseille
@nathan Al brezhon Marseille can kick rocks, shrimp makes most things you add it to superior
“Those little hairs get stuck in your throat”
The story of my life, Adam! 😅
Throwback to French class when whenever we were proposed the "going to France" scenario and everytime it involved some form of "I'm gonna eat bouillabaisse"
Thank you for this recipe.
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.
world: THE QUEEN IS DEAD
adam: some recipies call for bReAdCrUmBs in the sauce
French got to France
Hey Adam! Little advice with the fish, before you put it in the stock take out the gills they have lots of dirt and maybe some parasites!
Soooooooo many parasites in fish gills- I remember doing a lab on it once in parasitology. Very cool. But also very unlikely to be a health issue for humans after boiling 🤷♀️
@@OrWhatWeHave true, but the thought for me is that there May have been some bugs in puts me off.
He cut off the head
@@gangstreG123 and then put it in the sack to steep in the broth, so this man has a point.
Looks very delicious chef thanks!
Ragusea: French fish broths so good they'll kill the queen or your money back!
Hello Adam, at 6:01 you mention that mussels are "super sustainable", which reminded me that I keep hearing that including mussels into a vegan diet may be more sustainable than a pure vegan diet. Do you know anything about that? Also, great video as always!
Wouldn’t you want to opt for oysters then? Not totally sure how vegans consider mussels, unless it’s just from a sustainability standpoint
@@daxbrook Definitely! My main priority in my diet (and most other things) is sustainability, and veganism just happens to coincide with that goal for the most part.
@@daxbrook If you're vegan because you're taking a stance against animal cruelty mussels are considered vegan by some, since they aren't capable of experiencing pain. This is a hot topic, though.
The only difference between a mussel and a plant is that one is made out of animal cells and the other is made out of plant cells. Mussels have an incredibly primitive nervous system, and spend their entire lives rooted to a surface filter feeding the water that flows by. I'm not kidding when I say that there are more complex plants than mussels, they don't feel pain, and he's right, they are incredibly sustainable. Their feed to product ratio is 0 because they don't actually need to be fed anything, they clean pollutants out of the environment, and can restore the health of local ecosystems by farming them. I would highly encourage you to eat them, even if you are vegan
@@nyalan8385 mussel farmer detected
Bro, I think it's time for a mortar and pestle upgrade 🤣
What I love about these videos is, it's "pew pew pew", no dicking about. You tell us exactly what we need to know, not a thing more. Thank you.
For my birthday and christmas present, would you please do a video about bay leaves?
Fish soup - like yours, and variations on the theme - is possibly my favourite food. It's worth asking the fishmonger to reserve a couple of cod's heads (or just one, if it's a big 'un) to make the stock. There's plenty of meat on it, too. I've just come back from a week in Brittany where I had the most amazing soup of butternut squash with mussels in a simple bistro (Bar Des Sports "BDS" in Quiberon). Simple but utterly delicious!
That squash soup sounds lovely!
Squash and seafood? 🤧 Also I guess you're british on holiday
@@seronymus , Nope, I am New England (USA) born and raised. Perhaps I am more of an adventurous eater than some of my fellow citizens, but when I go out to eat I will always try the most unusual thing on the restaurant menu. Whenever I visit other countries I always try to eat whatever the locals would be or whatever the local or regional specialty is. It might be meat or fish based and it might be vegetable based. .I am a true omnivore!
@@goodun2974 I meant David above you, sorry! I'm from Jersey unfortunately, but I love New England, either the coast and all its seafood, or the beautiful forests of states like New Hampshire. I'd love to see Maine soon.
@@seronymus , My wife and I visited Acadia National Park in Bar Harbor recently. Best to visit off- season, when it costs a lot less!
Mussels are wildly underrated, and very inexpensive
If you like fish stew you should try Chilpachole or sopa marinera I think they're pretty good recipes.
Was that a sticker he peeled off of one of the tomatoes from the garden? :p