Bouillabaisse French Fish Soup | Chef Jean-Pierre
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Hello There Friends, Bouillabaisse is a Traditional dish from my hometown in France. I am not making it Traditional as it is very …
Love your videos but did you change your release day?
UR simply the best. 💖
LoL… The shrimp! The shrimp! something and pestle? … you gotta love JP. Delicious!
You're both skilled, and hilarious!
Looks fantastic
Amazing, and looking forward to making this one! 😀
I love driving my wife crazy by yelling "I'm making an emoooolshun!"
Can jumbo lump crabmeat be used in the recipe or is that too unorthodox ?
👍👍👍
Chef I don’t like licorice or anise or fennel. In a dish that uses those, what should I replace with? Or just omit and go without? Thanks chef.
Allez l'OM.
Chef is right about saving shrimp shells. I use homemade shrimp stock in my gumbo ,etouffee, and BBQ shrimp to elevate the flavor.
Comment rencontrer chef Jean-Pierre 🤨?
Great Recipe again Chef, how about an Arancini recipe ?
You are one of the most inspirational men I have ever seen on YouTube
❤😂
Chef, may we come over?
?:^)
No Potatoes. That's OK, but it means no Saff Mash!
Thank you 🙏 Thank you 🙏 Thank you 🙏:-) I have been asking you to make this for over 2years. My prayers have been answered. This week end I will make a big pot. Then strap on the feed bag and enjoy 😊. Jean Pearce you are amazing your cooking is top notch. NONE BETTER. Thank you so much for sharing all your recipes. Have a great week!!!!
The mad Chef.. Love to watch you cook…That is something I can cook(because of watchingyou)& I can't wait to try it…
CHEF: great VIDEO : COULD YOU PLEASE DO A VIDEO ON Bourride (Fish Stew with Aioli). i HAD SOME YEARS BACK IN THE SOUTH OF FRANCE AND IT WAS THE BEST !! PS GREAT JOB JACK 🙂
MMMMMMmmmmmmm❤❤
Well said Chef
Interesting choice of videos today, I just came back from a vacation. part of my vacation was spent in Marseille . I wish I knew this was a traditional dish from Marseille I would have gotten it while I was there.
my vacation started in Barcelona Spain where I tried the sea food Paella , over to Marseille where we tried Pissaladiere and then over to Florence Italy where we had some incredible snacks , over to Rome where we had carbonara pasta and Sardine pizza that was absolutely amazing. then to Naples and the island of Capri where everything we ate was absolutely amazing and wow what paradise Capri is .
the Bolognese pasta in Rome was to die for as well.
all in all a foodies paradise , we had the greatest hot chocolate and Churros in Puerto De Mallorca Spain , I used to think 4 packets of swiss miss in warm milk was great until I drank their hot chocolate it is literally chocolate that is melted and stabilized with warm milk and cream it was like drinking one of the best chocolate bars on earth. what a treat.
Now that I am home y wife and I are going to play with some ingredients to try to replicate some of the best foods we had on this vacation.
the problem is in the U.S we can not get as fresh or tasteful veggies, and the proteins in America are not generally grass fed or cage free . thus the quality is not nearly as good in my opinion. though in a fantastic restaurant right down the hill from Tibadabo in Barcelona we had some amazing steak that they said was from Nebraska in the U.S
I will definitely try to create this dish in this video for my wife Chef , thank you so much for creating the best food educational and fun videos on YouTube sir.
stay golden !!!!
We saw the onion
Always put fennel… it's be fennelmenal!
Many many, I mean MANY years ago, I wanted to impress my gf. I had just gotten my driver's licence and convinced my parents to let me have the car to take my then gf out for a special dinner. I'd heard of this tiny restaurant in Toronto whose specialty was Bouillabaisse. It was quaint, intimate and utterly fantastic. Since then I have never had bouillabaisse that was comparable, so I am looking forward to this recipe. 😂
I'm making this for my Wedding anniversary 😊❤❤❤
haha the shrimp ;D
You put a grin on my face every time I watch a video you guys make, Jack's edits are also very entertaining! and that looks delicious. WELL DONE MY FRIEND!
Ah Chef Jean-Pierre, the last time i had a good Bouillabaisse was in the 80s i have most of the fish i need to make this just have
to ask for fish bones to make the fish stock. thank you so much for the recipe.
My ears hurt!!
nice