Fish Soup and Bouillabaisse | The French Chef Season 1 | Julia Child

Julia Child prepares Bouillabaise, the famous French fish chowder. Skills include what fish to use, how to make a fish stock, how to cut and prepare the fish, how to make the bouillabaisse and how to serve it.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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[@lynnettespolitics9656]

I always smile when Julia shows her ingredients, never having known that most of time we'd have to take out a second mortgage in 2023 to buy them!

[@philippesauvie639]

Thank you President Biden et al

[@user-vg2ls8pv7z]

The recipe requires nothing extraordinary or expensive. Fishmongers throw away fish heads.

[@rolltidewonka9560]

Watching Julia Child teach is one of the most wonderful experiences. She gives simplicity and practicality to complexity. Just so wonderful to watch her and learn.

[@jjmboston5832]

I love how she casually says "you can just nail the eel's heard to a board...and with a pair of pliers peel the skin..."

[@KipperBits]

I know - right?!

[@califdad4]

So many people claim they can't cook on a electric stove, but Julia Child sure has no issues

[@jjmboston5832]

a gas stove is so much easier to regulate the heat.

[@califdad4]

@@jjmboston5832 but she's not having any trouble

[@ABach-ld2oc]

@@jjmboston5832 thats incorrect. I've been using induction stoves for years now and the regulation of temps is so much simpler to dial in.

[@andreszimmermann5696]

I would like to have that opening theme from the show as my ringtone for the mobile...

[@3angels1gypsy]

Love the way she lobs off that fish head with a giant cleaver. And love the episodes where she beats up pastry. 😂😂😂 and her knowledge of knives and how to use them. I would hate to be on her bad side 😂 Honestly though, she is my hero ❤

[@elizabethclaiborne6461]

I came home from kindergarten every afternoon and watched Mr Rogers/ Julia Child back to back. While so never became a stellar cook, I learned to do steps in order to make stuff, pretty big idea for a six year old.

[@bridgetquinn1123]

Best tv chef ever!I love her

[@-cutie_pie-]

Thank you for posting these videos

[@lisabudd5979]

I love her honestly .about recipes .i can so relate to her .. .

[@blueguitar411]

8:04 " Just ask your fish man to chop it up or you can chop it up yourself: you just go WHAM! WHAM! There!"

[@opwave79]

Such a bonus to get an in depth lesson on how to make fish stock. It’s much harder to find good fish stock at the supermarket compared to chicken or beef stock.

[@relax2dream164]

I just love this woman! The way she re murders the Hake and other fish kills me. Hack, hack, hack! I’ve only made this once but I must say, it’s better than the sum of its parts. Eat it with warm French bead and butter and you will go to heaven!😂

[@MW-rq5uc]

Thank you for bringing these to us. What a pleasure!

[@Rotary_Phone]

I remember seeing on TCM (back before it became a premium channel) they used to play short films in between movies, and they played a short 5 minute documentary on French fisherman, and how they made their Bouillabaise. It looked to be from the 40s, or 50s or around about. I remember when they finished it, they added what that called "mayonaise" on top of the soup, but it was very thin, and soupy compared to the thick mayonaise we know today.

[@outtathyme5679]

“Us ordinarily people”. 😀😀😀

[@Mkaythen]

0:29 Look at that second fish’s fckn face! 😂 He said: 🗿

[@timspencer3173]

This recipe is on spot

[@jamesdooling4139]

There will never be another Lady like this.

[@ABach-ld2oc]

Ms. Childs is the reason I became a chef.

[@christophersnedeker2065]

You hardly ever see cod that big anymore. They get cought before they can get that big.

[@josephcollins6033]

THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@tylerolson3261]

Julia explaining how to violently skin an eel in the most joyful voice is hilarious

[@philcest]

Maïté, on t'a reconnu ! 😁

[@PanchoBotas]

"You don't want to...fuss around with it..."

[@mm-yt8sf]

the sound level seems really low

[@Master...deBater]

16:15

[@passcod4]

Amazed at how bouillabaisse is pronounced perfectly, and every other french word is a mess. Love this though!

[@RichardAugustMatthew19Man]

To think she learned French Cooking while serving as a uniformed Office of State Security member (pre-CIA) !!

[@KipperBits]

Timeless recipe! But WOW! Never noticed how tiny Julia's waist is! Love her!

[@andrewb.9815]

You won't find a Cod that size these days.

[@RaelNikolaidis]

Mr. Cod looks grumpy.

[@Kisa01]

Off with their heads. Sorry bad joke

[@bransrubar]

She talks so casually about nailing down an eel and peeling the skin off...yikes. A chef must have a strong stomach in more ways than one

[@londonlady1966]

Is that a dog barking in the back?

[@trudyshaw5615]

Nowadays no well intended chef would be a proponent of all dried herbs or spices.

[@memahselfni]

True, but her angle was to show regular folks how to cook French food using what they have. Notice she also rarely uses state of the art kitchen gadgets. There's a reason for that.

[@hildajensen6263]

Sure, but Julia's thing is to make the best of what you have. - And dried herbs is still better than no herbs. Just like having just one kind of fish in your fish soup is better than no fish soup.

[@opwave79]

I challenge any of those well intended “chefs” to find “fresh” saffron and fennel seeds. Besides, she is making stock that will be strained. Dried herbs are perfectly fine for that.

[@lynn1505]

Not true

[@mham1330]

Cooking with any seafood items. The kitchen will smell gross. Open the windows.🤢