Bouillabaisse | Think & Cook like a Michelin Star Chef

Bouillabaisse on Three Michelin star Level by top chef Walter Trupp
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Once you watched this video you will know everything there is to know about how to successfully make Bouillabaisse.
I teach you every tip and trick to succeed teaching you a recipe used in three Michelin star restaurants.
Learn about the history of Bouillabaisse
The goal is to help You Understand Cooking Techniques and Chemistry In ingredients you to succeed with Bouillabaisse in your own kitchen so you end up cooking like a Michelin star chef in your own kitchen
Check out my other video on How to Cook Tarte Tatin another French Classic explained through the eyes of a Michelin Star Chef so you can suceed with Tarte tatin every time
learn more about cooking salmon check out my video on
Risotto -Secrets To Master It | Think & Cook Like a Three Star Chef.
• I Mastered The Worlds Best Tarte Tatin | Think & Cook like A Three Star Chef
• Tarte Tatin | Think & ...
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Ingredients 8 serves
1/2 cup olive oil
1 large onion, chopped
3-4 garlic cloves chopped
1-2 tablespoon cumin seeds
2 tablespoon fennel seeds
1 globe of fennel, cut into 8-12 wedges
2 tins of chopped tomatoes
1-2 litres of fish stock and white or rose wine
Zest and juice of one organic orange
Salt and freshly ground black pepper
A large pinch of saffron
About 4 kg whole fish or 2 kh fish fillet and 2 kilo of fish bones
16 prawns, shelled and deveined
1 kilo of clams or mussel, cleaned
1-2 crabs optional
½ bunch of roughly chopped parsley for serving
Olive oil To drizzle over (optional)
Aioli (my version)
2 cloves garlic, chopped
½ cup of olive oil
2/3 Cup Sour Cream
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[@WalterTruppTheChefsTable]

EXCLUSIVE OFFER! Go to package.cookwithtrupponline.com/ Enter coupon code GRABDEAL at check out and get ALL MY ONLINE COURSES at 90% discount!

[@loreliealegado6343]

Thanks for sharing the history of this soup! Love it

[@WalterTruppTheChefsTable]

Thanks😉

[@Jessica-kk5ru]

😍 looks so good! Thanks for sharing

[@WalterTruppTheChefsTable]

Thanks and good luck when you cook it 😉

[@lindabind]

My New Years resolution is to take my culinary skills to the next level and your videos are going to help me accomplish that, thanks so much!

[@WalterTruppTheChefsTable]

Hi Linda Thank you and around mid term if this year I will start live classes on my channel so keep Looking out for them and I would be delighted to meet you there I post weekly till than and cooking is soooo much more than just recipes like techniques and chemistry ….. anyway you have a great day and happy cooking 😉

[@nemoneminis5559]

Why is a view of Turin shown when "Paris" is mentioned?

[@WalterTruppTheChefsTable]

oh well i guess i got that wrong😉

[@user-xn6uq9zo6h]

Recipe looks great. The amount of liquid (wine or stock) in the list of ingredients (1/2 liter or approximately 2 cups) seems way too little. What is the correct suggested amount? Thank you.

[@WalterTruppTheChefsTable]

Hi Georges, thanks for your comment and pointing this out Should say 1-2 liters not cups ( depending on how much liquid you like ) Will adjust it and good luck with the recipe 😉

[@KentKiner-dt5rp]

Nice hair?

[@user-hl1dq7nh4d]

eeeuuh zzizz izz a fizz zuuuop ...i speak like a mischelain chef..