How to cook authentic FRENCH BOUILLABAISSE soup
Chef Vivien
@chefvivienengAbout
Hi, I'm Vivien Lebecq, French chef and a true Gascon like d'Artagnan! I started cooking in a restaurant's kitchen at the age of 16. Then got diploma of famous culinary school in the South-west of France in Armagnac region. Since that time I've been working in various restaurants and cooking schools in France, Spain, Russia and Ukraine, including a 1-star Michelin 'A la belle Gasconne'. My passion is winemaking and wine-pairing. There are lots of mythes around French cuisine. I propose you to discover at this channel some basic recipes and iconic dishes. I let you decide if it is difficult to cook 'like a French chef'. Always waiting for your comments under my videos. Will be happy to discuss 😉
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Video Description
Bouillabaisse ingredients (for 6-8 portions): ✔️ 2 kilos of various types of fish. E.g. dorado, red mullet, whiting, conger fish ✔️ 100-200 gr prawns shell and heads ✔️ olive oil ✔️ 1 medium onion ✔️ 3 garlic cloves ✔️ 2 leeks ✔️ 2 celery stalks ✔️ 1 medium size fennel OR 5 cl of Pastis/Ricard ✔️ 2 tablespoons of tomato paste ✔️ parsley ✔️ thyme ✔️ bay leaves ✔️ saffron ✔️ orange peel ✔️ bread ✔️ salt, pepper Rouille sauce: ✔️ garlic ✔️ salt ✔️ 2 egg yolks ✔️ saffron ✔️ hot chilli pepper ✔️ olive oil TIMESTAMPS: 0:00 recipe introduction 0:46 prepare the fish 3:31 prepare vegetables 6:38 stock 12:59 why is it called bouillabaisse 14:04 potatoes 15:19 rouille sauce 19:38 croutons 20:11 cooking fish 22:40 serving 23:36 how we eat bouillabaisse 🙂 Subscribe to this channel, share my videos with friends and let's chat in comments. SUBSCRIPTION LINK 👉 https://youtube.com/@chefvivienENG If you've already subscribed, press a bell 🔔and you will know first when new recipe is coming #ChefVivien #Bouillabaisse #FishSoup
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