Careful with the red mullet. As a slightly oily fish it will impart a bitter taste if the soup is cooked too long. In the original recipe, mullet is usually cut into pieces then poached in the soup without blending.

perfect recipe we loved it tonight!! Thank you for sharing

4:17 "smells like the time I was in France". Isn't that one of the treasures of home cooking? To remind oneself of the smells of where one's been?

Lovely recipe & a charming hostess!

A woman that likes the smell of cooking fish in the house. You're a rare commodity.

@haraldd.4910

11 ай бұрын

that is so true....

your show is lovely,.and so are you justine..:)

Can you share your recipe for the roullie it looks amazing!

Called a cleaver a machete is all I need to know to go

@DanielRobertKane

3 жыл бұрын

"You call that a knife? This is a knife."

You put in fish broth. Isn't that what you're making for the Stew

And the pastis! Every real plat from the campagne have a kind of booze in it. Wine , beer, eau de vie, cognac etc . You want a french experince . I recommend for dinner a bottle of ricard et 2 liter of water. Enjoy

Small red fish are Salmonetta, we had them in Spain many times.

Rouille, as the name tells, must have a rusty color, so we put much more safron in and of course garlic.

@DanielRobertKane

3 жыл бұрын

Do u have a video we can watch?

@vonpfrentsch

3 жыл бұрын

@@DanielRobertKane Everything in french, from a french cook in the south of France, e.g. Marseille. There are plenty.

Exquisito ❤

where are the measurements? How much Pernod is she using?

I love how you smeah that mayo for sum culla and flava...

Lmao she calls her cleaver a machete

You use fish stock to creat fish stock?!?!

Bouillabaisse (Potato cooked in the soup)MISSING??

@irismetcalfe

5 жыл бұрын

Loitering troll alert!

Love the accent :)

@dobazajr

4 жыл бұрын

She sounds Australian.

@davidgeisler9885

2 жыл бұрын

@@dobazajr she is

delish... oh and i guess the food is good as well ;)

So your using a fish stock to reinforce more fish stock?

Nice, clean ....perfect. ....love to eat

Good recipe by a beautiful lady

Australian?

It’s a rouille not a roux

ground bones and shrimp shells? this cooking video seems so wrong.

@lindas.8036

5 жыл бұрын

It is a great technique. Try it. Don't be afraid to learn something! It is strained and is silky smooth.

@jondaley2894

5 жыл бұрын

@@jomsies Fish bones parsley onion thyme garlic pepper corns bayleaf cover in water simmer for an hour skim the surface strain = great fish/seafood stock

@dilldaffa

3 жыл бұрын

i know i was gonna say i dont wanna break mah teefs

@DanielRobertKane

3 жыл бұрын

It's only one of the most famous and beloved dished of all time. Although I didn't notice. Did she add butter? If not. Id throw a stick in. It's French. Oui oui.

whole lot of fish eye juice in the soup lol

@maybethistimenow

3 жыл бұрын

As about as unimportant as the prawn's entrails!

I envy your husband!

Don't be stingy with your saffron......5 strands?.......ridiculous.

Your Bouillabaisse, just done it and I tried different versions - is - the best. Could ad a smidge of clam juice.

thanks so much for sharing however actually prawn head is enough. the shell actually has no favour , only colour if you extract them

@maybethistimenow

3 жыл бұрын

I don't agree! Have you not tried 'Prawns in a pint'? Take the shells away, and you have very little flavour.

If this thing is a bouillabaisse, je suis pas Provençal alors ! Or, je suis provençal, donc ce truc n'est pas une bouillabaisse, mais plutôt une soupe de poisson. C'est pas pareil !!!! Mais bon, apparemment faire la différence entre les 2 vous semble impossible. 0 / 10 (ben oui, c'est pas une bouillabaisse mdr) !

Mmmm don’t you just love SAND in your soup from mussels?

@josephsparzo7841

5 жыл бұрын

Do you usually watch cooking videos where they show the mundane tasks associated with cooking? You would assume the dishes are clean, why not the mussells?

Smear that mayonnaise. I thought bi would puke

I’m switching to another channel. You’re making a basic mistake by not listing, by not starting by listing all ingredients or will be needed. Bye

Votre bouillàbaisse looks good but call it the best is somehow a kick in the guts. And for the tartine we use rouille . Try to make the fishstork by using the fins and heads bones and scales. Using rhe clams is creative but not authentic. But it is your recipe and you showed a lot of knowhow and there was not a single mistake in preperations. Refin the quality of ingredients and I am sure the level of your culinary horizon will rise and expand.