Bouillabaisse | Everyday Gourmet S6 E35

As seen on Everyday Gourmet.

[@cs7160]

Careful with the red mullet. As a slightly oily fish it will impart a bitter taste if the soup is cooked too long. In the original recipe, mullet is usually cut into pieces then poached in the soup without blending.

[@Bulbophile]

4:17

[@lonniefrench5013]

perfect recipe we loved it tonight!! Thank you for sharing

[@4ajit9]

Lovely recipe & a charming hostess!

[@snipper1ie]

A woman that likes the smell of cooking fish in the house. You're a rare commodity.

[@AdamSegalwfc]

where are the measurements? How much Pernod is she using?

[@mariselavossen3063]

Exquisito ❤

[@michelbrandy261]

your show is lovely,.and so are you justine..:)

[@solidfronk]

And the pastis! Every real plat from the campagne have a kind of booze in it. Wine , beer, eau de vie, cognac etc .

[@bdeyebdeye1465]

Called a cleaver a machete is all I need to know to go

[@vonpfrentsch]

Rouille, as the name tells, must have a rusty color, so we put much more safron in and of course garlic.

[@carolelianne]

Can you share your recipe for the roullie it looks amazing!

[@Blagger3000]

Small red fish are Salmonetta, we had them in Spain many times.

[@malcolmxxx86]

So your using a fish stock to reinforce more fish stock?

[@markowalski1]

Lmao she calls her cleaver a machete

[@elmobasher]

You use fish stock to creat fish stock?!?!

[@cultclassic999]

I love how you smeah that mayo for sum culla and flava...

[@vilkoskorlich259]

Bouillabaisse (Potato cooked in the soup)MISSING??

[@adrianmunteanu8135]

Nice, clean ....perfect. ....love to eat

[@A_Mauri]

Love the accent :)