We did this recipe with my boyfriend last night and it was a success! Thanks Ludo, c’était top!
@jeffwei4 жыл бұрын
love the way he just casually throws scallops into the stock...
@dangzali4 жыл бұрын
I love when his family come and ruin his film lol
@Samurai784203 жыл бұрын
Lol for real
@Hairysteed4 жыл бұрын
"Red sniper..." Vasily Zaitsev: "You called?"
@tadeaskarkut72504 жыл бұрын
xD
@Bulbophile4 жыл бұрын
he likes the word, sweat
@timd8a3 жыл бұрын
I’ve made it and it is just wonderful! Almost eat my fingers! Great recipe, thank you Ludo!
@niharikasingh6514Ай бұрын
Mouth Watering already.......... !! I will be visiting Cannes this winter . I will definitely try it . Yummmmy.....
@maryhudson61374 жыл бұрын
Your English is very good. I love the way you try so hard to get it right. I am honored that you have worked as hard to perfect English as you have to make your food 🥘 wonderful.
@LiriBrightstar5 жыл бұрын
This video deserves more views! Thank you for this recipe, chef!
@Dosadniste20005 жыл бұрын
BS
@chrisw.4600 Жыл бұрын
It has been a pleasure watching this chef and getting us through his bouillabaisse! A very emphatic and charismatic character, easy to follow. Thanks for the show.
@alexsaucedo5608 Жыл бұрын
Awesome recipe chef! Will make it soon
@shrijitmazumdar8156 Жыл бұрын
Wonderful recipe by a expert chef who has great sense of humor too,,nice video
@ardentdfender41164 жыл бұрын
Great recipe and showing how its made French Style. However, what I learned is how to really make a rich flavored broth for any fish dish or even meat maybe with some slight adaptation variation.
@niharikasingh6514Ай бұрын
Merci Beaucoup for sharing the recipe ! You have a beautiful family
@matheushubner48884 жыл бұрын
Great video! I love the red sniper part, and the kids bursting through the kitchen. Great recipe also!
@5610winston3 жыл бұрын
"You're going to eat Daddy's delicious bouillabaisse first if I have to pump it down your throat with a plumber's helper!"
@robhou53532 жыл бұрын
The partisan liberators from the movie Red Dawn ate a lot of those decorated sharpshooters over an open camp fire.
@kimberlym.25474 жыл бұрын
Thank you for the recipe. The broth turned out delicious!
@jennybayonchen4 жыл бұрын
Thanks for sharing this recipe! Easy enough to make to impress my friends at a dinner party! Merci beaucoup!
@sultanarazia37194 жыл бұрын
I’m learning french cooking, it’s so adorable!
@pmissy38524 жыл бұрын
This recipe seems awesome too!! I’m also going to try it.
@reacaoanimada9455 Жыл бұрын
subtitles go like: "booyah base"
@mikahina39094 жыл бұрын
what can you do with the processed part that is left in the strainer?
@MoochagraProphet4 жыл бұрын
trash it
@kevos95624 жыл бұрын
You can use a spoonful or 2 in an omelette also you can dry it out in the oven, blitz it into a powder with salt pepper sugar and chilli powder and you have a great seasoning salt
@vinunleaded3 жыл бұрын
Nothing, I am affraid. That's for the bin.
@christinar84193 жыл бұрын
Mash it into a croquettes and fry it
@clintonleonard51872 жыл бұрын
Croquettes.
@lester444442 жыл бұрын
I want all recipes shot like this
@jakelynefinan86142 жыл бұрын
I don't know where you're filming from, but its always such a delight to see Tillamook brand dairy as the town of Tillamook where its made is like 30 minutes away from me and its truly a beautiful place.
@trblcleft3 жыл бұрын
Oh my gosh, when I realized he was only making a stock
@WBf20024 ай бұрын
Using expensive shellfish to make stock is criminally stupid. Heads and fish trimmings are used for stock
@shooting26gaming2811 ай бұрын
Beautiful recipe cheaf
@Normb294 жыл бұрын
Bonne présentation. Recette superbe. Bravo.
@domm22933 жыл бұрын
The kids bursting into the room was the best 😂
@jamescurcurato57793 жыл бұрын
Adorable, so cute!
@_ChristinaLauren_3 жыл бұрын
I love that the French can say the R only in celery. 😁
@joesmith74278 ай бұрын
The beaches are World Class too!!
@flaviaescobar30072 жыл бұрын
My mouth is watering :D! That looks delicious!
@Jonsson4744 жыл бұрын
I’m a bit curious how bouillabaisse was a poor mans soup and yet it was supposed to have saffron in it. Saffron Crocus didn’t (and doesn’t) grow in the south of France and had to be imported, so it must have been extremely expensive and considered a luxury product. All imported spices were expensive and only used by wealthy people. Therefore I don’t think saffron was part of the original bouillabaisse.
@Moutley333673 жыл бұрын
I "clocked" this and thought perhaps Caraway seed might be an economical alternative.
@derekbruce50422 жыл бұрын
They weren’t made with shrimp and scallops either you dummy it’s an adaptation of an original poor men’s dish
@Jonsson4742 жыл бұрын
@@derekbruce5042 It could contain anything one could get hold of and shellfish was considered poor mans food. Not the fancy expensive food it is today in parts of the world.
@burlatsdemontaigne61472 жыл бұрын
France had of cross Mediterranean trade with Arab countries and was the colonial power in many of them. Bouilabaise is a dish from Marseilles which is a big port. Plenty of Northern African influence in French food and you only use a tiny bit of saffron.
@myfairyblueworld Жыл бұрын
I read up on the history and apparently saffron was added when it was not as expensive as it is now. It only needs about 10 pistons so even at today's cost should only translate to about .50 cents US.
@amethystfish Жыл бұрын
Hi Chef Ludo, what can we use the ground seafood for, after you squeezed out all the stock? Merci!
@Tatjanak19894 жыл бұрын
Hi! I would LOVE to make this recipe but red snapper is incredibly difficult to come by in Germany. So you have any good substitutes? I'm hoping that cod, pangasius or redfish/rosefish (sébaste ?) would work as i can get those easily. I also love meagre (maigre)... would that work? And I know where I could get fish bones, but not sure that would speed up the process... Thanks for any and all advice!
@kasperdam93282 жыл бұрын
Usually any kind of white/firm fish for a bouillabaisse is a go. Just don't use crumbly fish like salmon, unless you want it with smaller pieces ofc. If you want the rustic version with bigger pieces, almost all white fish is great. The cheaper the better.
@mathiasgraf32814 жыл бұрын
Good work Chef Ludo ... nice video with a bit of humor. I am going to make this tomorrow.
@chrisjones17983 жыл бұрын
I now want to make this 👌👌👌👌
@danielgreen3715 Жыл бұрын
Im Hungry Now!😋😋😋
@myfairyblueworld Жыл бұрын
Ludo, I love you despite that you can come off a bit obnoxious at times but I'm sure you're no more so than most of the French seem ... myself included. LOL! 😉😆 This recipe looks and sounds delicious but I will be changing several things starting with making a fish stock with bones, shrimp shells, and other fish and shellfish scraps instead of with shrimp, scallops, and fish which is very wasteful unless you repurpose the strained leftovers (which is 100% possible). FYI, for anyone else that has an issue with the waste, you can opt to use a store bought fish stock and just add your aromatics to it. I would also not use butter since it's not traditional although I'm sure it makes the broth extra delicious and unctuous. I mean, it's butter so I can't hate it! Personally, I would have appreciated if you had explained or demonstrated how bouillabaisse is served in France, by serving the broth separately from the proteins as well as a little more history on the evolution from a poor man's stew to the more refined French version as we know it today. Santé!
@bradtisch78033 жыл бұрын
That thick, flavorful broth is a meal in itself.
@clauc55873 жыл бұрын
Tks for teaching. Only for you to know it, the recipe is not in the link.
@uhartmixe4 жыл бұрын
Trop rigolo la vid😆 j’aime bien la présentation décontractée,cuisiner sans prise de tête! Bien chef!
@mikedtw3 жыл бұрын
A pleasant presentation but I'm left wondering: did those shrimp get cleaned (deveined)? Didn't look like it on the video.
@roundedges23 жыл бұрын
And lose all that FLEVEURE?
@johngraves68782 жыл бұрын
Charming!
@FlameHashiraAries4 жыл бұрын
"was made to be cheap" costs me 30$ XD
@miki95484 жыл бұрын
Ahaha
@Jonsson4744 жыл бұрын
Seafood wold have been very cheap but the spices would have cost a fortune. I don’t think they used saffron in the original recipe.
@66siclone793 жыл бұрын
@@Jonsson474 I'm from Toulon (near marseille) and in the XVIII century, The south of france was one of the biggest producers of safran of the world, so it was very accecible for the poors (wish are not now because off surpopulation, end of colonialism and ecological problems)
@DeezeNutsX3 жыл бұрын
there was a video on youtube where it was all about medival food and what knights eat but the video maker also made one about what pesants ate and it was fresh salmon and artisan bread, something that is considered high quality restaurant food but back in the day thats what the pesants ate cuz thats what was available to them
@papercrafts78312 жыл бұрын
Great soup
@mikewu68014 жыл бұрын
Fish for the poor...proceeds to add saffron. What...?
@kiana44314 жыл бұрын
used to be for the poor, and the way the poor cooked in the past was surely a disaster lmao
@Jonsson4744 жыл бұрын
I’m quite convinced that saffron was never in the original recipes. It would have been extremely expensive back in the days. Adding saffron to the bouillabaisse is a modern thing.
@66siclone793 жыл бұрын
@@Jonsson474 again, marseille was one of the biggest importor and producer of safran in europe, in colonial times, safran cost was very low
@NouriaDiallo Жыл бұрын
It's very easy to grow in your garden, especially in Provence.
@BillSikes.2 ай бұрын
They probably grew their own, it's only Crocus
@rag50752 жыл бұрын
Perfect recipe
@healthyfoodbylucianacistec2159 Жыл бұрын
😂 I love your Version! 👌👏👏
@graphene1487 Жыл бұрын
everyone wants it "quick," but good things take time.
@plesbre794 жыл бұрын
Why did you use Italian water?
@nicolaastanghe4759 ай бұрын
If you prefer more food dont mix and strain. still amazing.
@kubotamaniac4 жыл бұрын
WOW! Looks super bon!!
@boring247boring53 жыл бұрын
Rest dans Peace Liliane de Toulon Fr Born December 21 le 2021 Departed September 11 2021
@brapowell51073 жыл бұрын
I only eat salmon but I'll try that.
@myfairyblueworld Жыл бұрын
If you love salmon try making Finnish salmon soup.
@kevinkinchen1260 Жыл бұрын
Do you discard strained solids from the broth? There was all kinds of meat in there. Does anyone do anything with it? Love Bouillabaisse, but I hate wasting food.
@errolm83134 жыл бұрын
Très bien !! Ça vois délicieux !
@pichetkullavanijaya6908 Жыл бұрын
Any relation to Monsignor Marcel Lefebvre, founder of the Society of Saint Pius 10th?
@peterdongara26392 жыл бұрын
I will try this recipe asap. Looks delicious. I would like to go to your restaurant some day. Thanks chef.
@Wuudy1232 жыл бұрын
What kind of Pernod is it? Seems like a rare ingredient.
@Wuudy1232 жыл бұрын
If you Google it, it’s a liquor made from anise, pretty expensive consider if you only use some portion of it for cooking u less you drink it, I’ve got one from local liquor store for about $35.
@myfairyblueworld Жыл бұрын
It's an anise liqueur. You can substitute it for lesser known brands or use an absinthe. If you don't want to spend the $ you can try and mock the flavor by steeping the predominant herbs and spices into a strong tea and use that instead. I've done this in the past and it's worked quite nicely. I love Pernod but I hate that it has green dye in it and it's pretty pricey to boot.
@joesmith74278 ай бұрын
Come to TAMPA, FLORIDA USA we are looking for some great chefs in our area!! We eat all styles of food here!! Our airport is 1 of the TOP 10 in the WORLD!!
@HerrAnders70Ай бұрын
I still had a few anchovies left in the jar, which I threw into the soup 😁 but then I was careful with the salt.
@mamt0m4 ай бұрын
the best recipe on yt, i just came back after 2-3 yars to make it again
@robhou53532 жыл бұрын
Any bouillabaisse tastes great with that generous amount of Communist sharpshooters in the pot. Field Cookbook of The Wolverines from 'Red Dawn'.🍲
@harpy004 жыл бұрын
CHIP CHIPPERSON APPROVES!
@stevesalamone14613 жыл бұрын
Wait why was Chip on this video?
@dorjancounts2 жыл бұрын
@@stevesalamone1461 Chip loves to take a lady out for a hot bowl of bouillabaisse, study the lore
@george55904 жыл бұрын
so what is a fish chowder base?and is that chowder american
@myfairyblueworld Жыл бұрын
Chowder is just a style of soup that can be red, white, or pink, with or without cream and there are many, many recipes but almost all chowders have potato.
@iansclone2 жыл бұрын
Came for the Bouillabaisse, following because dude and his fam know their ice cream.
@The_dimple_girl_4 жыл бұрын
What do with the processed leftovers?
@clintonleonard51872 жыл бұрын
I was thinking about making croquettes.
@rxlo10624 жыл бұрын
Awesome recipe thank you. You have a beautiful family. 👍😊
@markrosenstand4796 Жыл бұрын
On my 3rd version,this is the one.
@ninagrigorova69612 жыл бұрын
Treś bien :)
@kamilamilo66175 жыл бұрын
Bonjour! Merci pour votre recipe! What I can use instead of scallops? And what types of fish is acceptable in this soup? Regards from Pologne!
@hennayatsu69695 жыл бұрын
Originally they used whatever the could find that were leftover parts like fish heads or parts that were not used by the restaurants due to the fact that sailors were mostly poor. You can use whatever you enjoy most and whatever you are able to afford. For fish you may want Sculpin, Rockfish and the likes. However no salmon or other types of oily fish. For shellfish: lobster, mussels, clams, shrimps. All up to you and your likes. No need for alcohol if you'd rather not. Use fennel instead.
@myfairyblueworld Жыл бұрын
@@hennayatsu6969 agreed but you can actually use oily fish but it would be best to cook separately and added last just before serving so as to not take over the flavor of the broth. Also, you can eliminate the alcohol in the Pernod by cooking it off separately until the alcohol burns away and then add it. It really does add a magnificent flavor.
@sabriny2708 Жыл бұрын
Thank you and will definitely try this weekend. Merci beaucoup, Chef Ludo 😊
@thelastone70154 жыл бұрын
the poor man in france must be really rich....
@onocoffee2 жыл бұрын
Thermomix for the FLEX!
@goletra4 жыл бұрын
Doucement, les gars!
@maddyfearnley64794 жыл бұрын
Thank youu!
@paoloinzaino96262 жыл бұрын
Hai mai pensato di fare la ricetta versione gelato?
@myfairyblueworld Жыл бұрын
I would actually try that! 😆
@tomyanno9723 жыл бұрын
Voila!
@ne_gachi5 жыл бұрын
Tiger shrimp, scallops,saffron.. damn I wanna be poor in France
@TheSakuragihanimichi5 жыл бұрын
The poor used to use the leftover rock fish as he says.
@rag50752 жыл бұрын
Do he have KZbin channel
@elliotcastroooo Жыл бұрын
This guys accent has me convinced that the recipe might just be authentic.
@myfairyblueworld Жыл бұрын
😂😂😂
@RVFFICA2 жыл бұрын
Really love butter the French do 😂
@myfairyblueworld Жыл бұрын
What's not to love?!
@alexshay79695 жыл бұрын
Umm so if your Bouillabaisse doesn't turn out good, you can blame on the fact that they are not from France?
@racheldass90433 жыл бұрын
OMG HE IS FUNNY
@irr764 жыл бұрын
that looks amazing ...
@sandwitch9113 жыл бұрын
"Little touch of saffron" Not sure if 20$ worth of saffron was a "little touch"...
@hugosbalder61394 жыл бұрын
Don't follow the links, they are only referencing to Le Creuset.............
@tb4l7473 жыл бұрын
im muslim so i can’t use wine is there a substitute? maybe vinegar or something
@novaterata3 жыл бұрын
The wine will cook off, and isn't any different than eating bread, which is alcoholic before baking. I understand that some jurists would consider it haram, but seems to miss the point of the original intent of the prohibition to me.
@myfairyblueworld Жыл бұрын
Pernod is not wine it's an anise liqueur. You can cook it separately to burn off all of the alcohol and then add it or leave it out all together. You can also make a strong tea using the predominant herbs and spices in the Pernod and use that instead. I've done this in a pinch and it's just as delicious.
@robingadd12165 жыл бұрын
What a lovely man :).
@FrancoisdeMelogue10 ай бұрын
Nice fish soup... I think calling this bouillabaisse is a stretch.
@jonathanniccolls15925 жыл бұрын
Thanks for the recipe ...LOL! Generous??? See, that's what you get for serving that itsy bitsy bowl of Bouillabaisse for a "serving"! A KID-NADO ripping through your kitchen! I want a wide rim soup bowl full of Bouillabaisse and 1/2 of a baguette to wash it down with. That's supposed to be dinner, NOT a snack!
@helekcruz82303 жыл бұрын
Shut up
@onthehardsun8824 Жыл бұрын
When you try to be nice and funny but you cant, cause you are French…
@jul32492 жыл бұрын
Anyone else thought the dish was almost over then realized it was only the broth?
@Skutchiamo4 жыл бұрын
Everything about that looks great except the bowl
@victorrain3 жыл бұрын
The first time I heard of this dish was from Under Siege.
@salapra2 жыл бұрын
The best and fresh part of video were the Kids . God Bless
@anatoliyzong3 жыл бұрын
This guy is crazy
@torkelsvenson64113 жыл бұрын
"Fish soup for the poor" *Adds scallops *
@TMTLive2 жыл бұрын
*throws them in the stock which gets strained* At this point I will never ever make this recipe at home, it's clearly a (fancy) restaurant recipe.
@myfairyblueworld Жыл бұрын
@@TMTLive I understand your sentiment but you could still utilize the strained ingredients, I would or you could go the route of using a store bought fish stock for about $4 US or better yet make your own with shrimp shells, fish bones, heads, and scraps. This recipe is the quick version not the inexpensive one.
@spindleswift8667 Жыл бұрын
This video may have been posted by Le Creuset, but the obvious product placement for Tillamook was pretty uncool.
@spacedimensia3 жыл бұрын
I KNOW THAT ICECREAM
@spacedimensia3 жыл бұрын
BEST ICECREAM
@bertibear13003 жыл бұрын
There are no red snappers in the Mediterranean Sea!
@joesmith74278 ай бұрын
Well order some RED ARGENTINE SHRIMP, now you will have some flavor!!