Bouillabaisse by Chef Ludo Lefebvre.

Today I'm going to show you how to do a quick, good bouillabaisse. I always ask people what they want to learn. You know, it's not just about me. And bouillabaisse came a lot. Doing a bouillabaisse takes a long time. You know, I'm in a restaurant. Trust me when I say to my cook, I want to do bouillabaisse. So I decided to do a little, a quick bouillabaisse for you at home. Bouillabaisse, it's a dish from the south of France. And it was a fish soup for the poor people. When the fishermen go out and fish, you know, in the south of France, they get in their nets a lot, a lot of fish, rock, fish. So somebody created a fish soup with all these fish. That's where was created the bouillabaisse. So first, we're going to melt some butter. Okay, we'll put a little bit of onion here. Carrot, celery, diced fennel. Leeks. Of course, we have garlic. We're going to sweat all these things very well. A little touch of butter. When it's sweated very well, we're going to put a little bit of tomato paste. Cook the tomato paste a little bit. A bit of a dice of fresh tomato. So I'm going to take regular shrimp, like tiger shrimp. Okay, from Mexico. At the restaurant, we order the fish from France and fry them here to make sure it's the taste of France. You know, what is the thing when I use American fish or French fish? They don't taste the same, guys. They don't. It's not the same water, it's not the same fish. It is. But, you know, you can replicate a little bit. So now, I'm going to add my shrimp. And with the shell, it's fine. Now, I'm going to put red sniper. Sniper. Oh, yeah. Red snapper. Red sniper. Snapper. Red sna... Snapper. Put some fish. Okay. Scallop. I can't say scallop. So that is going to be for stock. Okay, and we put the scallop here. Voila. And up, what we do? A little bit of butter. Up, butter. So now, we're going to sweat everything very well. A little bit of thyme. I'm going to put a little bit of a piment d'Espilette. It's a dry jalapeno from Basque country, from south of France. Okay. Now, we have all our shrimp, the fish, the scallop. So scared to see a red sniper. So I say fish now. We're going to deglaze the bouillabaisse with the pernod. Voila. And now, I'm going to add a little bit of a white wine. I'm going to boil now. Okay, and we're going to put a little touch of saffron. Voila. Oh, you can already smell the saffron already. Amazing. Today, we're going to put some water. A little bit. Voila. Okay, guys. A little bit of peach rum sauce. Bring to boil. And now, we're going to cook for like 20 minutes. Bring to boil. With my amazing induction. Just so fast. I'm going to put everything in the food processor. Put the shell, everything. And now, we're going to just mix. Ground everything. Voila. Perfect. See how it's thick? So now, we're going to take our fish stock bouillabaisse and we're going to strain it. We want to really get all the flavor, you know, from the fish. So I really press it. So now, we have our broth. Okay, I'm going to put a little bit of orange zest in my broth. Just to twist it a little bit. Give more citrus flavor. More zest of lemon. Give a little acidity to the broth. So now, we're going to poach our seafood in our fish stock bouillabaisse. Put a little bit of salt. I'm seasoning a little bit the fish. So we need to be very, very gentle. Okay? So I'm going to start to poach the scallop. Because it's a little bigger. I'm going to be very gentle with that. Okay. The scallop. We'll put our shrimp in the stock. Okay. Voila. It's a very, very light simmer. You can see a little bit bubbly here, but it's very light. Okay? We are going to add our red snapper. Impressed, huh, guys? So keep in mind, bouillabaisse, you can add if you want different seafood. Okay? Be creative. Have fun. Okay? Keep in mind, the shrimp, the scallop, the fish don't cook at the same time. So check it. Okay? So now, I can see my shrimp are cooked. So I'm going to remove the shrimp now. How do you see the scallop is cooked? I mean, you know, we need to test how firm is it. And yes, the scallop is cooked. You know, it's very firm now. It's not soft. So yeah, the scallop is perfect. I love the color like that. The yellow color like that. It's really bouillabaisse color. So now, it's time to plate our bouillabaisse. Okay? Voila. Piece of fish. A little bit of shrimp. Voila. So now, we're going to put the broth here. So the broth is the key of the bouillabaisse, of course. So you want to be generous. So bouillabaisse, it's about the broth, the fish, the seafood, of course, but also the crouton. Okay? With that, we're serving a crouton. Here, we have what we call rouille with mayonnaise, with saffron, garlic, salt, pepper, and eggs. Just floating. Okay? Voila. And put a little bit of olive oil, just to finish. Because it's south of France, and we use olive oil. Hey, what are you doing here, guys? No, no, no, no. Doucement, doucement, doucement. Hey, what are you doing, guys? Luca! What are you filming? Yeah, we're filming over there, guys. Yeah, it's a goûter, guys. Oh, okay. We got some good ice cream here, huh? Oh, my God. Ice cream was good. Luca, you put it everywhere, Luca! Mama's going to do it. Okay, guys, we're going to eat quick, because Papa needs to finish to work. I'm working, okay? Okay, guys. Thank you, thank you. Are you finished? Whoa. Hey, can you give Papa kisses at least or something? Bye, bye. Papa's in the middle of shooting. Let me help him finish it. Okay, let's eat. See you later, guys. Let me finish cooking, okay, guys? Okay, let's go back, guys, okay? Okay. A little bit of chopped parsley. Give some color and freshness. And a little bit of a funnel font. And here, this is our seafood bouillabaisse. So, let's go taste. So, you see, you soak a little bit the toast. In the soup, like this, the toast gets a little soggy. It's so good. So, let's go dig. A little piece of fish. That's very good. You really taste the saffron, the pernod a little bit, and most important thing, the seafood. Wow, that's good. Very happy about that. You're going to be very happy about that, guys, okay?