Best bouillabaisse recipe: 60 photos

Bouillabaisse French Fish Soup | Chef Jean-Pierre

Hello There Friends, Bouillabaisse is a Traditional dish from my hometown in France. I am not making it Traditional as it is very...

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FAQ

The American chef and food writer Julia Child, who lived in Marseille for a year, wrote: to me the telling flavor of bouillabaisse comes from two things: the Provençal soup base—garlic, onions, tomatoes, olive oil, fennel, saffron, thyme, bay, and usually a bit of dried orange peel—and, of course, the fish—lean (non- ...
Q: What is the difference between bouillabaisse and cioppino? A: Actually there isn't much difference other than Cioppino is Italian with a tomato-based broth and bouillabaisse is French with a bit of saffron and chopped tomatoes added to a fish broth.
bouillabaisse, complex fish soup originating on the Mediterranean coast of France, one of the glories of Provençal cuisine.
Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.
The high price of bouillabaisse reflects the high quality of the seafood traditionally used. Bouillabaisse from Marseilles must include at least four of the following species, depending on what is available. The key to the success of a bouillabaisse is the extreme freshness of the fish.
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