Bouillabaisse French Fish Soup | Chef Jean-Pierre
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- Опубликовано: 30 апр 2023
- Hello There Friends, Bouillabaisse is a Traditional dish from my hometown in France. I am not making it Traditional as it is very difficult to get those ingredients in South Florida. Although! I made it as tasty as I could, and as easy as I could for all of you! Remember, if you don't have an ingredient. JUST DON'T PUT IT IN! Cooking is meant to be fun and inventive, so have fun with this Bouillabaisse and let me know what you think in the comments below!
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Хобби
I have a very stressful job. I can't put into words how important the relaxation I get from watching this channel is to me. I appreciate it every day. Thank you.
It's wonderful isn't it
It's a good way to lose your shoes and calm down from a stressful day.
I really enjoy the slips the chef made.
Hello friend. Please take up mindfulness meditation. Give me a chance please to convince you. The term may sound foreign to you, or have some kind of religious or woo-y connotation. But it's very simple. The same way one would train a muscle, by lifting a weight, and putting it back down, to grow stronger, we can also train the mind and grow stronger.
Thousands of years ago, if you knew the secret to strength, you would have incredible power, as long as you had time to train. You would be stronger than everyone, and no one would understand your techniques. You would understand that it's just a matter of picking up a heavy object, and through your training, you could ensure your health, life, survival-- you could also help others with this power. Almost no one else would have the knowledge that you do, on how to achieve this strength, but it's hilariously simple. This is actually where we are today, with meditation. Almost no one, outside of a few monks understand the very direct and simple method to train the mind. It is again hilariously simple: We sit down. We close our eyes. We resolve to pay close attention to the sensation of breathing.
What happens is, your attention grows, the more you do this. Every day. Your attention grows. (Sounds familiar to something? Pick up the heavy object-- your strength grows. You are *failing* to be strong in these exercises, but through this failure, your strength grows). You will fail to pay attention, it will become clear to you how unattentive the mind is. The term is "lost in thought". What this means is, we are thinking, without knowing we are thinking. Every single negative emotion, including every stress, follows this "lost in thought". We are not actually aware in these moments, because we are too busy identified with these thoughts and emotions. Do not take my word for it-- just see for yourself. Reflect to the last time you were angry, or depressed, or anxious, and so on-- isn't there a kind of "dream like" quality going on there? Where are these thoughts now? They arose, and passed away(a profound truth, that if you can pay attention enough to clearly connect with during times of stress, reduce stress). I highly recommend the "Waking Up" app-- it simplifies everything for you with guidance and an introductory course. It will dramatically improve your life if you commit to practice the mind.
I wish you freedom from stress and happiness, best of luck
I’m
I remember having this when i was visiting my aunt in France. Took the train down to Marseille, it was rainy, late and already dark. Had this in a restaurant right near the Old Port. The bouillabaisse was amazing, so flavorful and warm, perfect for a rainy, cold dark night. One of the best memories I had of visiting France lol.
Had my 1st one west next to Spain border, Norbonne. 50 years ago. Amazed I can still smell it. Same for French Onion soup in Britteny. TC
❤
In Thanksgiving: ( btw) : Media Technical Support People and Staff at Mr.Fabulous Jean-Pierre ( Master Chef 👩🍳) : thank you: again, thank you
In Thanksgiving: ( USA 🇺🇸) : btw: the presentation is outstanding: again, the presentation is outstanding
In Thanksgiving: ( USA 🇺🇸) : btw: Mr. Fabulous Jean-Pierre ( Master Chef 👩🍳) : thank you: again, thank you
I grew up dirt poor and didn't always get 3 meals a day and when I was 16 I started as a dishwasher and always took food home and even though I didn't make much I was able to feed myself and my sister and 27 years later I'm still in the biz. I do other things now but I love the art of cooking and understand what it is like to love food and to understand it's art. A man like you chef makes me appreciate it like I was 16 every time I watch you Cook god love you.
I made bouillabaisse for my entire family once in our (then) family winter home in the Virgin Islands (St Thomas) with fresh seafood. My biggest obstacle was finding saffron. I ended up at the Ritz Carlton kindly requesting the head chef to sell me a small amount. Upon asking what the recipe was, he gave me a 1/8 ounce and wished me well--he wouldn't accept money. 15 years later, I've heard dozens of continued complements on the memory of the meal we all shared. This experience and this recipe will always hold a special place in my heart. JP reminded me of this and I encourage anyone who wants engage in an effort to make bouillabaisse for those your care for, I promise, it will make cherished memories. It's one of the penultimate dishes.
Find some Iranian friends. They always have saffron.
Don't worry Chef all of us already know that the onion is always number first!! ❤😊
Amazing recipe! I love this
wrooooong, bacon is first !
@@PyromancerRift Umless the recipe calls for bacon.🥓 ONYO IS FIRST. lol
Of course if the recipe calls for mushrooms........
& Outtakes are # Last
There is nothing better on this Earth than a scrumptious bouillabaisse. Thank you for this recipe!!
I spent a semester in college in Aix-en-Provence and had a wonderful time. Now that I am preparing to retire, I want to go back there and spend a month or two enjoying the beauty of the area and the friendliness of the people. It is a wonderful place to visit and I'm sure it was a wonderful place to grow up.
The definition of talent is the ability to do something extraordinary and making it look easy. Chef, you are a talented chef and teacher. You make the extraordinarily accessible for everyone. I never would have thought of making bouillabaisse until watching you do it!
You are speaking the truth He made that look easy and I know better.😊
The way my father would make it… so so good!
What he makes look easy in a 25 minute video is a legit 6 hour endeavor for a mortal man. The best lesson I've learned from this channel is not to spin your wheels. Move from task to task and don't linger, keep it moving.
I'm not a big fish person, but Chef, your meals can turn me into one!
Turning into a big fish person sounds pretty scary ngl
Just like he made me cook with tomatoes. I really, really disliked cooked tomatoes. I love them raw, though.
Do your body a favor & become a pescatarian. Cut out the red meats as much as you can.
@@ara5983 Actually eating a lot of protein is good for you. Of course no one should eat steak every day, it’s not sustainable, but eating fish every day isn’t, either, and you concentrate the heavy metal if you overdo it, for example.
As a child I wasn’t a fan of it, but my parents were. Now we are all older and now the Bouillabaisse is one of our favorite dish. It’s also cool to prepare it as a family although it’s usually mom and my brother preparing the food when the family meets.
18:40 I’m DYING!!!!!😂😂😂😂😂😂😂
Everything i know in the kitchen i learn from you 🙏you are the best
i click like everytime monsieur JP say my friend because he deserves all the like in the world.
One of the best thing to came out of france
Great entertainment and infectious zest for life you bring on an otherwise boring Monday on Long Island. Off to the fish store. Back to the kitchen....FUN !!
I am certain Jack must have been grinning like a possum eating a sweet potato 😁 knowing that very soon his bowl would be full of that glorious bouillabaisse with aioli crostinies because Chef, that bouillabaisse looks bloop bloop blooping amazing! And that splash of Ricard was "Superbement Magnifique". Thank you Chef for showing us this extraordinary mouthwatering and timeless classic dish. 👍
Really loving the editing lmao "bloop, bloop, bloop" "look at dis"
Florida vacation coming up with my family… This is going to be a huge hit. Thanks again to my favorite chef.
I love bouillabaisse!! I need to try this soon...
Dear Chef Jean Pierre, I have been waiting for this!!
Thank you for all that you teach!!! And thanks for you being you, enjoying what you do with love!!!❤❤❤
Funny this, I was going to suggest this yesterday but forgot. Amazing dish, one of the best out there.
Ahhhhh one of my favourites! The raging cat is out of the bag.
Miam miam miam I am coming over Chef I am self-inviting myself, and bringing the wine. It’s not “stocking”… it’s purely selfish here lol.
There was an amazing French restaurant with long lineups in Montreal, where they made this as fast food! Ahhhmazing… fresh, and so good. I cannot believe the pandemic killed it. The concept was genius. Pivoting cauldrons to get soups out faster... the lineups blew my mind even at 10pm for these soups.
Jack is waiting for a bowl 🍚. ❤️❤️❤️
"... a relationship with your fishmonger." Here, smack in the middle of Texas, we're lucky to find fish in the frozen foods department. 🙂 At any rate, I think Bouillabaisse would be a LOT of fun to cook and I'm sure its taste is "Amaaaazing". Thanks for sharing!
You always crack me up! I love your sense of humor!
This time you said; "If you don't have a bell pepper, well, don't put it in!" Ya think?!? lol ~~ Too funny!
The chef's personality is what really makes this video. So relaxed and affable.
How funny would it be to be at a restaurant and you peak in the kitchen and see chef Jean yelling at shell fish to wake up hahaha
1982, Newburg , NY, I was Sous Chef at a copycat Beefsteak Charlies, all you can drink 🍺 🍷 & Sangria and Salad Bar. King Crab went from $3 to $8 a pound, owner decides to drive to Boston and get 1 1/4 lb lobsters 🦞 at $2 a lb , he bought 2000 for the weekend, we could seat 400+ and turn it 3 times a night, lol, we ran out of lobsters 🦞 on Friday night. Nothing more painful than LIVE Lobsters 🦞 without rubber bands on there Pincher Claw, I must have 7-10 Scars on my fingers, and like John Pierre , your screaming at the damn lobster 🦞to let go as your Whacking it with the back of your Chef knife. Needless to say , “ lots of profanity “ but you couldn’t stop except for 15 seconds to wrap your cuts up with Duct Tape, and keep trudging along. Also the Best of Times , The Worst of Times… I got one question Chef JP, I did 50 years as a Chef, loved every minute of it, but Dude how come you have no Arthritis affecting you. I can barely walk these days , and my hands and fingers are killing me too. Happy Cinco D Mayo to you
I learn something new every time I tune in, Chef. Simple, amazing tricks and techniques I’ll use forever. Thank you
My husband’s favourite ❤
Yummy ca semble trop bon comme recette
Chef, I LOVE your philosophy about STOCK! It makes so much sense! This dish looks delicious!
Making your own fish stock might seem a bit intimidating, but it is so rewarding. It shows how much flavor you can get from parts of the seafood that you otherwise might just throw away. Great recipe Chef, looks like I'll be making my fishmonger happy next weekend!
I keep all the shells from my EZ-peel shrimp until I have quite a bit then I turn them into stock, you can use it any place you would usually use clam juice, it's just better.
If you don't live within 100 miles of the ocean, where do you get fish bones ?
Thank you Chef Jean-Pierre! Amazing recipe and video! 🤌
This was one of the things I made for my Culinary Arts final exam. Pretty much the same, except I didn't put tomatoes in my fish stock. - and I remembered the shrimp. 😉 Of course, now I want to make it again, just for myself!
When I visited the south of France in the ‘80s, I had fish soup, I wasn’t too sure about it, but when I tasted it, it was incredible. The food in France was the best food I’ve ever had, however, the fish soup is indelible in my mind. I want to get back there just for the soup 😂
AS ALWAYS.. BRILLIANT..THANK YOU CHEF.. WATCHING FROM SOUTH AFRICA.. THANK YOU ❤
Bouillabaisse is on my to do list, and then this video shows up 😍😍
Thank you 🙏 Thank you 🙏 Thank you 🙏:-) I have been asking you to make this for over 2years. My prayers have been answered. This week end I will make a big pot. Then strap on the feed bag and enjoy 😊. Jean Pearce you are amazing your cooking is top notch. NONE BETTER. Thank you so much for sharing all your recipes. Have a great week!!!!
Chef Jean Pierre says he got to this country 40 or 50 years ago? He sounds like he just got here!
Fantastic soup. I can’t wait to make it.
No he doesn't- listen closely, he has lots of colloquial expressions. It's just that he retained that French r and a couple other Frenchisms. I would not have him pronounce onyo any other way! Also he was forced by his father at 5 years old to stop speaking Italian 😢
If an immigrant arrives here before age 14 or so, it's easier for them to lose their native accent. Chef got here in his early 20s, I believe.
Oui Chef ! ! ! Wonderful Bouillabaisse ! ! ! Can't wait to make ! ! !
I relax as soon as I see his happy self. “I love my job, God bless America”. all positivity all the time. Love you chef!
Oh chef, you are magnificent! Everyone is drooling at the end watching you enjoy your labor of love!
Thank you for sharing your knowledge chef! I so appreciate
Chef, thank you so much for making this video! I've been waiting to see how you make Bouillabaisse.
Thank you for your great cooking class! I'm very grateful!
💕👍 friends in marseille put lobster and langustes in it....merveilleux !!!
🙋♀️ 🇫🇷
👍👍👍😋
Sadly fresh fish is a nightmare here, but I truly enjoyed this video because you seem so happy doing it!
literally screamed YES! when this cane up on notifications
Bravo!!!!!!!
Making me hungry Chef!!
The mad Chef.. Love to watch you cook...That is something I can cook(because of watchingyou)& I can't wait to try it...
Bouillabaisse! My favorite! Thank you for making this wonderful recipe look easy enough for the home cook like me.
This looks so delicious!!! 😋 Thank you Chef! I always enjoy watching your show, it’s always so much fun!
I've been waiting so long for your Bouillabaisse recipe Chef .Thanks a lot, I am amazed 🤩
I do not lie……… my salivary glands have gone into spasm. What to say about this magnificent dish ? Just……YUM Chef, YUM.
Chef, Thanks for explaining every step.
Finally!! I've been waiting for this one! Thank you
thank you chef pierre. this is the greatest bouillabaisse recipe i have tried so far! excited to try other options as well,
I’m excited for this! This looks like a celebratory soup so far, I might try and make this in a few months
I was right this looks so good
Chef, c’est un plaisir immense de vous voir travailler de si magnifiques plats et de vous écouter depuis Toulouse …….Chef, it is a great pleasure to see you work such magnificent dishes and to listen to you……..
Beautiful as always. Thanks!!
Chef,you always make cooking so fun.i enjoy when you enjoy making the recipe
This has brought back memories from my youth. Thank you
A wonderful fish recipe right before white bass season. Perfect timing! 😀
Thank you so much! I have been eager to see this classic!
From Provence to the world! Merci, Chef !
Thank you Jean Pierre, I love bouillabaisse, and have been asking you to share your recipe for it for years. I will use this recipe for this Fourth of July. Thank you so much for sharing this wonderful recipe with me.
Jean Pierre you are fantastic. I really wanted to know how to prepare this dish that I love. Many thanks! Merci beaucoup!
One of my all time faves!!! 👌😍🥰 I was lucky enough to have this TWICE in a Restaurant in Marseille! 🙏🥳😍 THANK YOU SO MUCH CHEF for sharing your version of this amazinggggggg dish! 🤗🤗😘😘
This is such a wonderful channel. Thank you for your expertise and authenticity Chef!
When I was learning from Chef Fredy back in 76-78 I made his Hollandaise sauce with Pernod. He was a great Chef & learned so much from him. Thank you showing Us this amazing dish. Going to try to make this at Montaluce Winery where i work as a Banquet Chef.
Having this freshly cooked on the quay side in Brittany is a life memory. Tip, home use learn to use a pressure cooker, saves energy,time and no loss of flavour for stock.
good to know, thanks for the tip!
Hello Chef Jean Pierre, great recipe. It just happens that fish and seafood are my favorites. Thank you for sharing this wonderful recipe. Best Regards to you and Jack. ❤❤
You put a grin on my face every time I watch a video you guys make, Jack's edits are also very entertaining! and that looks delicious. WELL DONE MY FRIEND!
I love this man ... God Bless him ...
Beautiful dish, merci Chef to share your knowledge. My cooking improve because of you.
Looks *SOooo* good, and certainly no more difficult than making a file' gumbo.
Thanks so much!
Thank you Chef for yet another outstanding recipe. I have made bouillabaisse before but now your recipe will be my go-to.
Famtastic!!!! On the shopping list I'm making this morning, maestro!! You are THE BEST!!! Edit: I thought you were going to say you forgot butter!
Bouillabaise is one of my favorite dishes, I've long wanted to take a whack at it. Can't wait to try this, thanks Chef!
I went to Marseille in the summer just to taste this... I also visited Aix-en-Provence and Cassis. Thanks for all you do for us, chef!
Looks absolutely delicious, Chef! Thanks for another great inspiration.
I went to school in Aix for a year! Love that town. Was there in 1998 when France won the World Cup. Huge party at Cours Mirabeau with people dancing in the fontaine de la rotunde!
I tell my wife “MIS-en-place” all the time now as I use my prep bowls. Love it!
😉Sorry, it is Mise en place (put in place, with an E). Sorry to be a pedant, but I am a linguist...
Yet another amazing dish Sir!!!
Made it, loved the result. Thanks for sharing.
You are one of the most inspirational men I have ever seen on RUclips
Since I've watched you Chef, love all your cooking. You make it sounds so easy to do and it is! I will definitely try this recipi. Thank you Chef Jean-Pierre 👨🍳
Okay Chef, this one took me far outside of my comfort zone and I loved it! I can’t wait to make this special dish for myself and my loved ones.
- Many thanks to you and Jack!
We love you Chef!
At last, I think I was one calling for the Bouillabaisse dish. So glad you finally got around to making it.
Now we're talking! My favorite dish.
JP. Excellent video. I ALWAYS forget something when I cook. I even make out a written list. Pre cut all my veggies and meat, line them up & I STILL forget something. Again, thxU 4 your culinary ministry.
Un merci de plus pour cette merveille, Chef, et salutations amicales de Marseille! 😉
Hey Chef Finally!!!!! i was waiting for this recipe Thanks a lot!!!
Looks amazing can not wait to try this one.
Great Presentation as always Chief 😊
Looks amazing Chef, thank you as always!!!
Thank you Jean Pierre, I shall try it soon
Bouillabaisse is one of my all time favorite dishes….Ever! I love it. It reminds me of the 90s when I lived in France. I have a bottle of Pernod in my cupboard just for the three or four times a year I make it. Publix here in Orlando always has fennel also.
This looks like such a special treat! ❣️🥂. Much Thanks 👍🇺🇲
Fabuleusement bon , grand merci
Aix de Provence! I LOVE that town! Such a wonderful city! So beautiful and great restaurants!