Classic Spanish Seafood Stew | A Timeless Recipe from Barcelona Spain
EPISODE 622 - How to Make a Classic Spanish Seafood Stew | Zarzuela de Pescado y Mariscos Recipe
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Lobster Bouillabaisse - GW Fins
An easy way to make an outstanding recipe
Bouillabaisse Think & Cook like a ⭐️⭐️⭐️Chef
Bouillabaisse on Three Michelin star Level by top chef Walter Trupp
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
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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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CIOPPINO (The Perfect Dip for Crusty Bread)
Cioppino might be the best dip for your bread to ever exist. Make it for a group of friends or just make a batch for yourself and revel in what a good cook you are.
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--RECIPE--
▪125g or ½ white onion, small diced
▪75g or ½ medium bulb fennel, small diced
▪4-5 garlic cloves, minced
▪Olive oil
▪Salt
▪1lb/.5kg shell-on raw wild shrimp, shells removed and reserved for stock
▪1box/900-1000g(mL) chicken stock
▪1 bottle/240g(mL) clam juice
▪Chile flake
▪200g or ¾-1c dry white wine
▪800g/28oz nice whole peeled canned tomatoes, pureed
▪1lb/.5kg mussels, rinsed, beards removed (any broken/open mussels discarded)
▪1lb/.5kg fresh atlantic cod, cut into 1”/2.5cm chunks and salted before cooking
▪.5lb/225g squid tubes and tentacles, sliced
▪Pinch sugar
▪Black pepper, chopped parsley, additional olive oil, to garnish
▪Plenty of good crusty bread for dipping
Into a medium sauce pot, add the shells from 1lb shrimp, stock, and clam juice. Bring to a simmer and continue simmer over medium low for about 15min.
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Heat a large heavy bottomed pot over medium. Add very generous squeeze of olive oil (it should almost coat the bottom fo your pot. To that, add onion, fennel, and garlic and a large pinch of salt. Stir and sweat over medium for 4-5min.
Add pinch of chile flake to veg. Allow chile flake to cook and infuse the oil for about a minute, then add in wine. Bring wine and veg to a simmer and continue to cook for 2-3 more minutes or until wine is mostly evaporated.
Add in all of the strained liquid from your shrimp-clam stock (discard shrimp shells). You should be adding about 1200g/mL here. If you don’t have enough, add additional chicken stock or water. Stir in pureed tomatoes. Increase heat to medium high, bring to a boil. Continue to simmer and reduce for approx 15min by about 15-20%.
Taste base for seasoning. Add salt and pinch of sugar if needed to balance acidity.
Reduce heat to low then drop in cod, shrimp, and squid. Gently move with a spoon to ensure everything is spread evenly and submerged before adding in mussels and snuggling them into the base to submerge. Bring to a simmer, cover, and allow to poach for 3-4 mins.
Very gently stir the seafood. Continue to cook if mussels aren’t yet fully open. When mussels are fully opened and the rest of the fish is opaque, it’s done! Discard any mussels that didn’t open during cooking.
Ladle into a bowl, garnish with black pepper, olive oil, and minced parsley, and enjoy with crusty bread.
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#cioppino #seafood
CHAPTERS
0:00 Intro
0:30 The base - aromatics
4:00 The seafood components
6:12 Adding the seafood to the base
7:11 call me Lord B-man (Established Titles ad)
8:27 Finishing the cioppino
10:03 Let’s eat this thing
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Bouillabaisse
Bouillabaisse started as a Provençal peasant stew that French fishermen would throw their excess catch into for supper. This dish quickly became refined by Marseille chefs with the addition of saffron to scent the broth and the rouille sauce accoutrement. Chef Franco Carubia makes a delicious, aromatic bouillabaise starting with vegetables, saffron and fish fumet (concentrated fish stock). The base is blended into a brilliant orange-hued broth, then simmered with mussels and shrimp. Franco serves seared halibut atop the stew, and spoons over rich rouille (aioli-like sauce).
Serves 6-8
INGREDIENTS
Fish Fumet
1 carrot, diced
1 celery rib, diced
½ onion, diced
½ lemon, sliced
1-2 small fish bones (any type)
4 peppercorns
sprig of rosemary
sprig of thyme
sprig of parsley
bay leaf
1½ quarts water
For Base
2 tbsp olive oil
4 garlic cloves, minced
1 small carrot, chopped
1 celery stalk, chopped
½ onion, chopped
½ fennel bulb, chopped
2 medium tomatoes, chopped
1 cup white wine
1 tbsp saffron threads
8 cups fish fumet (or fish stock)
For Bouquet Garni
2 bay leaves
4 peppercorns
sprig of thyme
sprig of parsley
sprig of rosemary
Rouille
¹⁄₈ tsp saffron threads
¼ tsp hot water
1 cup mayonnaise
¼ cup extra virgin olive oil
½ tsp lemon juice
2 tsp minced garlic
½ tsp cayenne pepper
To Finish (Per Portion)
1 tbsp olive oil
4-6 oz white fish
4 tbsp butter, divided
4-6 shrimp, peeled & deveined
6-8 mussels
2 tbsp finely-diced carrot
2 tbsp finely-diced celery
splash of Pernod (anise-flavored) liqueur
microgreens to garnish (optional)
grilled or toasted bread
HOW-TO
Make Fish Fumet
Tie together the peppercorns, rosemary, thyme, parsley and bay leaf in a piece of cheesecloth to make the bouquet garni
Add all ingredients (including the bouquet garni) in a medium pot. Bring to a simmer over medium-high heat, then reduce heat and allow to lightly simmer 35-40 minutes
Pass through a fine-mesh strainer and refrigerate until use. WIll keep in a covered container for 3-4 days
Make Base
Heat olive oil over medium-high heat in a medium pot
Add garlic, carrots, celery, fennel and onion. Saute for 5 minutes, or until softened. Season with salt and pepper
Add tomatoes and wine. Bring to a boil, and allow to reduce by half. This will take 5-7 minutes
Tie bouquet garni ingredients together in a piece of cheesecloth. Add to the pot with the saffron threads and fumet (or fish stock). Bring to a simmer and cook for 20 minutes
Make Rouille
Meanwhile, combine saffron and hot water in a small cup and let stand for 1 minute
Add all ingredients except oil in a blender. Begin to blend, and drizzle oil in slowly. Transfer into a bowl, and set aside to refrigerate until use
Finish Base
Remove the base from heat. Remove and discard the bouquet garni
With an immersion blender (or, with a regular blender, but allow the base to cool to room temperature first), puree until smooth
Cook Seafood & Finish (per portion)
Cook seafood per individual portion. In a small saute pan, heat 1 tbsp olive oil on medium-high. Add white fish, skin-side-down, and allow to sear about 4-5 minutes until the fish is 90% cooked on one side. Add 2 tbsp butter to the pan, and flip. Allow the butter to melt, and baste the top of the fish with the butter as it cooks 1 more minute
Meanwhile, heat a few ladles full of base in a small pot. Add mussels, shrimp, celery and carrots. Cover and let simmer about 2 minutes. Remove from heat, add 1 tbsp of butter and a splash of Pernod
Transfer base and seafood into a large bowl (or, serve in the same small pot)! Stir in 2 tbsp of rouille into the base, top with the seared white fish, and spoon another tbsp of rouille on top of the fish. Garnish with microgreens (optional), and serve with grilled or toasted crusty bread on the side
Bouillabaisse | Everyday Gourmet S6 E35
As seen on Everyday Gourmet.