How To Make A Real Tasty French Fish Soup
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- Опубликовано: 21 окт 2016
- Join my online French cooking classes 👨🍳: learn.thefrenchcookingacademy... this video will show you how to make a French Fish soup, bouillabaisse style from scratch. It is a step by step video with easy to follow instructions.
If you like fish this is a dish not to miss. for the
best results you will have to make your own fish fumet or stock and use 4 or 5 types of fish. if you cannot make your own fish stock don't worry as this recipe can also be made using an of the shelf fish stock.
As a side note, if you want to have the soup thicker you can add 1 boiled potato in the soup before blending and filtering it. Make sure to use a sieve with medium size holes and if you can, ideally use a manual vegetable mill which will extract the juices as well as some of the fish flesh.
Ingredients you need to make 1 liter of soup (enough for 4 starter size bowls or plates). for 2 liter of soup, just multiply all proportion by 2. (except the ingredients to make the Aioli)
1 liter of fish stock fresh or or of the shelf (video link below)
• Step by step recipe on...
for the soup:
• 800 grams of a mix of small Rock fish cut into chunks and 200 grams of fish filet.
Vegetable and herbs to make the soup:
• Onions 150 grams
• Leek 80 grams
• Celery branches 40 grams
• Fennel bulb 40 grams
• Tomatoes 200 grams (optional)
• Tomato paste 20 grams
• 1 bouquet garni • How To Make a Bouquet ...
• Garlic 4 cloves
• Safran threads half a gram
• Star anise 2 pieces
For the garnish:
• 1 French baguette or similar
• Grated cheese 80 to 100 grams
For the aioli sauce:
• 2 egg yolks
• 3 to 4 garlic cloves (depending on how strong you like the sauce)
• 25 cl of olive oil
• Juice of half lemon mixed with half a gram of saffron powder or threads
If you want to make standard mayonnaise follow this link • How to Make a French s...
then just add garlic and paprika powder to it.
for the Seasoning:
• Salt and pepper
• Cayenne pepper
• Paprika powder ( for the Aioli to give it that rusty colour) 
Хобби
love this guy. obviously talented but not full of himself. please do not change
I no longer watch any other cooking channels. This is by far the #1 best. This chef has talents in more than cooking. He's also a superb teacher!
Oh my gosh, I can not wait to attempt this entire recipe. I had this dish called Soup du Poisson in Paris once and have never found anything like it again. This looks close enough, so yabbadabbado! Thank you, Stephane!
BTW, I love the One Pot sires you're doing now. I made the Boeuf Bourguignon, and it was great. Was not difficult, so thanks for that too! We all loved it!
Great channel. Better than Jamie Oliver's Food Tube. You get right to he point and focus on pure cooking. Classic recipes done simply. Well done.
Unless it's a Genaro vid ofcourse haha
jamie oliver is a proper donut
@@Baghuul you are too polite.
I would have used several other, more descriptive words....
Monsieur, this must be what angels eat in heaven! 👼😇
I absolutely LOVE your channel! Thank you Chef! 💖🙏🏼
When I was a kid, my dad often traveled to San Francisco and came back raving about the Bouillabaisse at Pompeii's Grotto. I don't think I got to have it until I was 25, but that was a great moment in my life. Never mind that it was Cioppino and not Bouillabaisse. Anyway. I still love making it and this is a super cool recipe. I'd never really thought about the rock fish vs. ocean fish distinction, so that will be the next upping of my game.
Oh terrific soup! It looks like a long long preparation is really worth the efforts.
You are a great teacher!!!! I love saffron and all the ingredients you used!!!! Thanks for teaching us how to enjoy a great meal at home! Yummmy!
This is my very favorite. I survived on this whenever I got sick while in France. Merci!
Like magic, you came up to do Boullabaise. Thank you. It’s my all time favorite too.
Thank you for your excellent channel. I used to cook a lot of French entres and because of you I have started again.i prepared your leek and potato soup yesterday,it was wonderful.Have been to France many times and love the cuisine.Keep up the great work,iI admire you.
Bouillabaisse is my favorite dish of all time.
That's great to hear. Be encouraged. ✨
That looked superb, thx as always. Best cooking VLOG on the net.
I am new here and cannot get enough of cooking with you Monsieur Chef. Thanks.
Looks delicious 😋 can't wait to try your recipe!
I like the way you cooking! it is simply and so respectful to the main ingredients Wichita you use.
The Mediterranean fishes you can't find them nowhere!
As much more kind of fishes as much better!
I realize what some times it's difficult to sow at camera your really cooking skills.
And I see what you have a lot
I love that French "eh" and I love your work chef! Great stuff as always
I like this channel, along with Jacques Pepins. I used to cook 18th century French and Indian recipes for my French living history group. Nice to see even the basics covered.
This is a lovey recipe. Thank you Stephan!
I enjoy your cooking instructions/programme very much!!! The soup looks wonderful. Many years ago, in the early '80s I was an assistant cook (not formally trained) in a restaurant my friends opened on the Ile de Re. It was a great experience. We also served fish soup but the recipe was a bit different from this one - however, we also served the rouille and it was all delicious. Thanks for posting this - I must make your recipe as soon as possible - it brings back many great memories.
I enjoyed reading about your warm memories. How does this soup differ from that?
I usually use half peanut oil, half olive oil when I make mayonnaise....but I’m definitely going to check out your video!
Yeaaaa. This looks DELICIOUS. I love French food.
Fantastic recipe! Love your content!
It’s amazing, Bon apres midi here. I just discover your channel yesterday and want to try your amazing dishes.
Thank you so much! This looks so delicious.
woohoo, so amazing, thank you, i needed this! will def. make it soon!
10:30 "Woooooah!"
Love your reaction to your food 😂😂
That looks freaking amazing. Wow!
Drew M that dish won me some media attention recently but more on that in a few month ;0)
I look forward to trying this one.
Amazing recipe. Thanks for the tutorial.
All the best from frosty Montreal
I love the description of the aioli - “it’s not like mayonnaise.., it’s not for everyone because of the bitterness... and... it’s very garlicky”... meanwhile I’m nodding... “yes please” 🤤
Me too!
mouth watering... that is incredible
Maaaaan...just looking at all those ingredients makes me hungry!
great , great chef . love a man that kno his stuf
c'est délicieux cher chef!
Beautiful !
You are so awesome. I really enjoy watching you create these wonderful dishes. I wish you continued success for your video series!
Alisha Murdock thanks for that it’s a slow growth and sometimes it’s really hard to keep on going . But since I love cooking I will keep doing plenty of French recipes 😋😀😄👨🏻🍳
Nice moderne version.
The aioli looks great.
Easy to do,a whole meal.in itself.
Thanks you chef !
Thank you for ur videos , u are such an emazing Chef. Most of ur recipies are originals
well for you for watching too and sty tuned for lots of more videos to come ;o)
Fantastic!
perfection
Bravo excellent Recipe,so appetizing Blessings
Great Video! Thank you for making it.
my pleasure
Brilliant! Thank you!
Thanks to you for watching david.
Ohh, is that good !!! Give me a bowl of that soup with the toast and I'll be fine the rest of the day .
Looks wonderful. I enjoy this soup here in Tokyo but your version seems so much better. By the way, you used about $50 worth of saffron on that soup!
thanks fish soup are not made anymore that much in restaurant too, I wonder why its so good
@@FrenchCookingAcademy When I was in the south of France in the 90's you had to order it a day in advance for dinner the following evening. It is serious and wonderful stuff.
That's the first thing I noticed when he was dropping in all those pieces of saffron
Wow nice im in tokyo too whats the french restaurant with the fish soup that you went to?
That was one of the dishes i learned how to cook when I worked under a french chef almost 20 years ago. Where does the time go? Such a great classic meal.
My favorite dish of all time to cook is Bouliabaise !, it’s allot of work but truly fun work! I use a salmon head, shrimp ( heads on), clams, white fish & all the other ingredients you mention for this fish soup recipe. At the very end of cooking I add baby bok Choy!! It’s amazing! Love your cooking styles Stephan! 😋🥰
Merci beaucoup ! Ça vois délicieux !!
Love your videos
This is what i want one more after finish my first one.
Love that.
Fantastic
I made my own version of this the other night and it was fantastic. I was always afraid of cooking fish for too long.
Do you remember what fish you used? I am in America so I am looking for the right fish.
Thank you for your videos.
And my opinion is that aioli is the best form of mayonaise. Garlic doesn't smell. People who have eaten it don't smell they have a fine fragrance from it.
I plan to make this.
Superb!
Looks like something I would want as my “last meal” if you know what I mean.
Amazing. I have to make this.
Rustic looks and taste better!!!! from NYC
Looks delicious..
YUMMMMY!
I watched a video of Rick Stien making something similar back in the 80's, and i must say, mmmmmmmm well done
Look beautiful
I prefer the soup before blending. It looks so much nicer and I'm sure tastes better with the chunky bits.
Superb
awesome thank you !
thanks for watching. Fish soups are great, I love them. I need to make another version soon..
Beautiful. Wow
Great!
The garlic mayonnaise the so called aioli reminds me of the Romanian ‘mujdei’, the best use of garlic in all Romance language cuisines
All I can hear is the scuba instructor on along came polly lol be happy as the hippo.
Nice recipe. Thanks
Beautiful. The Italians would never serve cheese with fish but I like it.
When people don't get excited about food I sort of think that's strange. French food is a celebration of taste. It is the next best thing besides going to the country itself.
thanks 4 ur vedeo i have an idea now on our individual make your own soup
Analyn Delacruz yes if you make a soup good to use many types of fish
Made a version many times including a fish stock the day before. A favorite holiday meal for my extended family. Fennel and saffron are the stars but for any one of you new to Star Anise, be warned, use just a little. It will take over a dish if you are not careful.
That’s how I also feel,about saffron
Perfect 👌
Thanks
Looks yummy,fantastic
HI Sahar thanks for the comment. Actually I have to confess that I think I really messed up that last bit on the video while serving the soup. :o( the bowl I used looks boring and the presentation with the bread and stuff was really lacking colors and plenty of other bits and pieces that could have make it more attractive. lesson learn for next time.
Your serving was good. It showed the proper way to eat the soup very nicely.
Très intéressant merci
thanks
Mercer chef
this is my new favorite chanel
😀😀
Monsieur, if I’ll be serving this to guests, what other dishes could i serve ot with? Perhaps what complimentary appetizer or mains and dessert? Merci!
Delicious! Backround music please...
Legit.
This looked good... my girlfriend is italian - she hates english food. I was thinking recently about making her culenskink (scottish fish and potato soup) but maybe this will go down better
French guy speaking: Cullen skink is a wonderful dish! So is Bouillabaisse but I would happily eat both!
Where can I get safe-run Fred’s ? Couldn’t find at my local grocer.
Wow, this channel is really fantastic! Thanks for all the informative recipes!
Bonjour and welcome on board if you are new we have a great community here too and you can ask me question and I always try to respond :o)
What can i substitute for fennel? I only haave fennel seeds.
i make an easy version of the rouille with my hand blender . I use 2 thick slices of toasted bread and like 3/4 cup of the soup stock to wet it. I put piments d’espelettes powder and smoke paprika, four cloves of roasted garlic , cooked in the oven . i mix the bread with stock , add 1 yolk , salt and spices and i mix it and i add little bit less than 1/2 cup of olive oil that i add slowly. Its not the real real thing but its a lighter version in term of garlic flavor since its cooked garlic and its easier to make
sounds great
Interesting approach. Only potential glitch for me is roasting four cloves of garlic, which I'd probably resist doing unless I already had the oven going for something additional (but that's never so hard to plan ahead). Thanks.
Plus, I recently found piments d'espelettes for the first time--very special ingredient.
David Thomas you dont have to roast them if you dont mind the taste. I roast the whole head and use it in other things
I really want to eat that...+1
I've never seen a recipe use so much saffron, I usually add a pinch but I may as well pour the whole tin in lol
fish and aromatics simmered in fish stock, blended, filtered . the resultant liquid is used to simmer boneless fish chunks. that has got to be some tasty bouillabaisse
Hi Stephane, I am planning to make this soup this week! Can you tell me what kind of cheese you used on the bread?
Depends where you live in France we use emmental, for AUstralia or UK mature cheddar would do. thanks for watching
what type of stock did you use playa?
You actually DO use olive oil for mayonnaise. It won't last longer than ten days as the sunflower oil based mayonnaise does, but definitely will be as good. If not better cause olive oil is healthier than any oil made of seeds.
Thank you for the video chef! Just one question, why do you sweat the bouquet garni before adding it? What difference does it make?
hello reika thanks for watching, I wanted to show the bouquet Garni in sachet before it disappear in the mix but you can actually add a later stage when you add the liquid.
The French Cooking Academy I appreciate it :) I just started french cooking, your recipes are the best!
I'd like a set of those little footed bowls ("Marius") with the ear handles, but can't find that exact set anywhere.
Anyone help?
I love your cooking videos, and this is a little random / off topic, but...where do you get your t shirts?!
well tshirts have been a bit of everything i am looking at getting something more consistant in the short term maybe with the channel name on
Thanks for teaching me how to pronounce it!
you 're welcome. I should do that more often perhaps :o)