love this guy. obviously talented but not full of himself. please do not change

I no longer watch any other cooking channels. This is by far the #1 best. This chef has talents in more than cooking. He's also a superb teacher!

Great channel. Better than Jamie Oliver's Food Tube. You get right to he point and focus on pure cooking. Classic recipes done simply. Well done.

@jamescromarty1455

3 жыл бұрын

Unless it's a Genaro vid ofcourse haha

@Baghuul

3 жыл бұрын

jamie oliver is a proper donut

@stevefowler3398

2 жыл бұрын

@@Baghuul you are too polite. I would have used several other, more descriptive words....

Oh my gosh, I can not wait to attempt this entire recipe. I had this dish called Soup du Poisson in Paris once and have never found anything like it again. This looks close enough, so yabbadabbado! Thank you, Stephane! BTW, I love the One Pot sires you're doing now. I made the Boeuf Bourguignon, and it was great. Was not difficult, so thanks for that too! We all loved it!

I absolutely LOVE your channel! Thank you Chef! 💖🙏🏼

You are a great teacher!!!! I love saffron and all the ingredients you used!!!! Thanks for teaching us how to enjoy a great meal at home! Yummmy!

Like magic, you came up to do Boullabaise. Thank you. It’s my all time favorite too.

Oh terrific soup! It looks like a long long preparation is really worth the efforts.

This is my very favorite. I survived on this whenever I got sick while in France. Merci!

Thank you for your excellent channel. I used to cook a lot of French entres and because of you I have started again.i prepared your leek and potato soup yesterday,it was wonderful.Have been to France many times and love the cuisine.Keep up the great work,iI admire you.

I like this channel, along with Jacques Pepins. I used to cook 18th century French and Indian recipes for my French living history group. Nice to see even the basics covered.

That's great to hear. Be encouraged. ✨

That looked superb, thx as always. Best cooking VLOG on the net.

I am new here and cannot get enough of cooking with you Monsieur Chef. Thanks.

Monsieur, this must be what angels eat in heaven! 👼😇

I like the way you cooking! it is simply and so respectful to the main ingredients Wichita you use. The Mediterranean fishes you can't find them nowhere! As much more kind of fishes as much better! I realize what some times it's difficult to sow at camera your really cooking skills. And I see what you have a lot

This is a lovey recipe. Thank you Stephan!

Looks delicious 😋 can't wait to try your recipe!

I love that French "eh" and I love your work chef! Great stuff as always

Fantastic recipe! Love your content!

Thank you so much! This looks so delicious.

Yeaaaa. This looks DELICIOUS. I love French food.

I enjoy your cooking instructions/programme very much!!! The soup looks wonderful. Many years ago, in the early '80s I was an assistant cook (not formally trained) in a restaurant my friends opened on the Ile de Re. It was a great experience. We also served fish soup but the recipe was a bit different from this one - however, we also served the rouille and it was all delicious. Thanks for posting this - I must make your recipe as soon as possible - it brings back many great memories.

@qwertyqwerty950

4 жыл бұрын

I enjoyed reading about your warm memories. How does this soup differ from that?

It’s amazing, Bon apres midi here. I just discover your channel yesterday and want to try your amazing dishes.

Amazing recipe. Thanks for the tutorial. All the best from frosty Montreal

When I was a kid, my dad often traveled to San Francisco and came back raving about the Bouillabaisse at Pompeii's Grotto. I don't think I got to have it until I was 25, but that was a great moment in my life. Never mind that it was Cioppino and not Bouillabaisse. Anyway. I still love making it and this is a super cool recipe. I'd never really thought about the rock fish vs. ocean fish distinction, so that will be the next upping of my game.

mouth watering... that is incredible

woohoo, so amazing, thank you, i needed this! will def. make it soon!

10:30 "Woooooah!" Love your reaction to your food 😂😂

That looks freaking amazing. Wow!

@FrenchCookingAcademy

7 жыл бұрын

Drew M that dish won me some media attention recently but more on that in a few month ;0)

You are so awesome. I really enjoy watching you create these wonderful dishes. I wish you continued success for your video series!

@FrenchCookingAcademy

6 жыл бұрын

Alisha Murdock thanks for that it’s a slow growth and sometimes it’s really hard to keep on going . But since I love cooking I will keep doing plenty of French recipes 😋😀😄👨🏻‍🍳

Thank you for ur videos , u are such an emazing Chef. Most of ur recipies are originals

@FrenchCookingAcademy

7 жыл бұрын

well for you for watching too and sty tuned for lots of more videos to come ;o)

great , great chef . love a man that kno his stuf

I look forward to trying this one.

Maaaaan...just looking at all those ingredients makes me hungry!

c'est délicieux cher chef!

Nice moderne version. The aioli looks great. Easy to do,a whole meal.in itself.

My favorite dish of all time to cook is Bouliabaise !, it’s allot of work but truly fun work! I use a salmon head, shrimp ( heads on), clams, white fish & all the other ingredients you mention for this fish soup recipe. At the very end of cooking I add baby bok Choy!! It’s amazing! Love your cooking styles Stephan! 😋🥰

I usually use half peanut oil, half olive oil when I make mayonnaise....but I’m definitely going to check out your video!

Bravo excellent Recipe,so appetizing Blessings

Merci beaucoup ! Ça vois délicieux !!

Great Video! Thank you for making it.

@FrenchCookingAcademy

4 жыл бұрын

my pleasure

Beautiful !

That was one of the dishes i learned how to cook when I worked under a french chef almost 20 years ago. Where does the time go? Such a great classic meal.

Brilliant! Thank you!

@FrenchCookingAcademy

7 жыл бұрын

Thanks to you for watching david.

Thanks you chef !

Fantastic!

I prefer the soup before blending. It looks so much nicer and I'm sure tastes better with the chunky bits.

I made my own version of this the other night and it was fantastic. I was always afraid of cooking fish for too long.

@aintgonnahappen

3 жыл бұрын

Do you remember what fish you used? I am in America so I am looking for the right fish.

perfection

Looks delicious..

Love your videos

Superb!

Thank you for your videos. And my opinion is that aioli is the best form of mayonaise. Garlic doesn't smell. People who have eaten it don't smell they have a fine fragrance from it.

Looks like something I would want as my “last meal” if you know what I mean. Amazing. I have to make this.

Bouillabaisse is my favorite dish of all time.

awesome thank you !

@FrenchCookingAcademy

7 жыл бұрын

thanks for watching. Fish soups are great, I love them. I need to make another version soon..

This is what i want one more after finish my first one.

Love that.

Looks wonderful. I enjoy this soup here in Tokyo but your version seems so much better. By the way, you used about $50 worth of saffron on that soup!

@FrenchCookingAcademy

7 жыл бұрын

thanks fish soup are not made anymore that much in restaurant too, I wonder why its so good

@brianyoung3

3 жыл бұрын

@@FrenchCookingAcademy When I was in the south of France in the 90's you had to order it a day in advance for dinner the following evening. It is serious and wonderful stuff.

@SLR-hn5yy

3 жыл бұрын

That's the first thing I noticed when he was dropping in all those pieces of saffron

@user-zg6zc2zx4s

2 жыл бұрын

Wow nice im in tokyo too whats the french restaurant with the fish soup that you went to?

I watched a video of Rick Stien making something similar back in the 80's, and i must say, mmmmmmmm well done

I plan to make this.

Fantastic

Look beautiful

Great!

Rustic looks and taste better!!!! from NYC

Très intéressant merci

@FrenchCookingAcademy

5 жыл бұрын

thanks

Beautiful. Wow

Perfect 👌

@FrenchCookingAcademy

7 жыл бұрын

Thanks

Looks yummy,fantastic

@FrenchCookingAcademy

7 жыл бұрын

HI Sahar thanks for the comment. Actually I have to confess that I think I really messed up that last bit on the video while serving the soup. :o( the bowl I used looks boring and the presentation with the bread and stuff was really lacking colors and plenty of other bits and pieces that could have make it more attractive. lesson learn for next time.

@ccbphot11

7 жыл бұрын

Your serving was good. It showed the proper way to eat the soup very nicely.

Superb

YUMMMMY!

Ohh, is that good !!! Give me a bowl of that soup with the toast and I'll be fine the rest of the day .

thanks 4 ur vedeo i have an idea now on our individual make your own soup

@FrenchCookingAcademy

7 жыл бұрын

Analyn Delacruz yes if you make a soup good to use many types of fish

I love the description of the aioli - “it’s not like mayonnaise.., it’s not for everyone because of the bitterness... and... it’s very garlicky”... meanwhile I’m nodding... “yes please” 🤤

@surprisevisitor2000

Жыл бұрын

Me too!

this is my new favorite chanel

@FrenchCookingAcademy

6 жыл бұрын

😀😀

Beautiful. The Italians would never serve cheese with fish but I like it.

Made a version many times including a fish stock the day before. A favorite holiday meal for my extended family. Fennel and saffron are the stars but for any one of you new to Star Anise, be warned, use just a little. It will take over a dish if you are not careful.

@sararichardson737

Жыл бұрын

That’s how I also feel,about saffron

The garlic mayonnaise the so called aioli reminds me of the Romanian ‘mujdei’, the best use of garlic in all Romance language cuisines

Wow, this channel is really fantastic! Thanks for all the informative recipes!

@FrenchCookingAcademy

7 жыл бұрын

Bonjour and welcome on board if you are new we have a great community here too and you can ask me question and I always try to respond :o)

What can i substitute for fennel? I only haave fennel seeds.

All I can hear is the scuba instructor on along came polly lol be happy as the hippo. Nice recipe. Thanks

Monsieur, if I’ll be serving this to guests, what other dishes could i serve ot with? Perhaps what complimentary appetizer or mains and dessert? Merci!

Mercer chef

Delicious! Backround music please...

i make an easy version of the rouille with my hand blender . I use 2 thick slices of toasted bread and like 3/4 cup of the soup stock to wet it. I put piments d’espelettes powder and smoke paprika, four cloves of roasted garlic , cooked in the oven . i mix the bread with stock , add 1 yolk , salt and spices and i mix it and i add little bit less than 1/2 cup of olive oil that i add slowly. Its not the real real thing but its a lighter version in term of garlic flavor since its cooked garlic and its easier to make

@FrenchCookingAcademy

5 жыл бұрын

sounds great

@davidthomas6094

5 жыл бұрын

Interesting approach. Only potential glitch for me is roasting four cloves of garlic, which I'd probably resist doing unless I already had the oven going for something additional (but that's never so hard to plan ahead). Thanks.

@davidthomas6094

5 жыл бұрын

Plus, I recently found piments d'espelettes for the first time--very special ingredient.

@user-zs2dw1cg7y

5 жыл бұрын

David Thomas you dont have to roast them if you dont mind the taste. I roast the whole head and use it in other things

This looked good... my girlfriend is italian - she hates english food. I was thinking recently about making her culenskink (scottish fish and potato soup) but maybe this will go down better

@ouichtan

5 жыл бұрын

French guy speaking: Cullen skink is a wonderful dish! So is Bouillabaisse but I would happily eat both!

I'd like a set of those little footed bowls ("Marius") with the ear handles, but can't find that exact set anywhere. Anyone help?

Where can I get safe-run Fred’s ? Couldn’t find at my local grocer.

When people don't get excited about food I sort of think that's strange. French food is a celebration of taste. It is the next best thing besides going to the country itself.

Hi Stephane, I am planning to make this soup this week! Can you tell me what kind of cheese you used on the bread?

@FrenchCookingAcademy

6 жыл бұрын

Depends where you live in France we use emmental, for AUstralia or UK mature cheddar would do. thanks for watching

fish and aromatics simmered in fish stock, blended, filtered . the resultant liquid is used to simmer boneless fish chunks. that has got to be some tasty bouillabaisse

Thank you for the video chef! Just one question, why do you sweat the bouquet garni before adding it? What difference does it make?

@FrenchCookingAcademy

7 жыл бұрын

hello reika thanks for watching, I wanted to show the bouquet Garni in sachet before it disappear in the mix but you can actually add a later stage when you add the liquid.

@reikalee7722

7 жыл бұрын

The French Cooking Academy I appreciate it :) I just started french cooking, your recipes are the best!

I've never seen a recipe use so much saffron, I usually add a pinch but I may as well pour the whole tin in lol

What is the french word you used for the aioli? It sounded like rouille?

@FrenchCookingAcademy

6 жыл бұрын

it is rouille. aioli is a different sauce. it in my other video on the grand aioli platter 😋

I really want to eat that...+1

what type of stock did you use playa?

With regard to the sauce, the egg yolk is raw?

I love your cooking videos, and this is a little random / off topic, but...where do you get your t shirts?!

@FrenchCookingAcademy

6 жыл бұрын

well tshirts have been a bit of everything i am looking at getting something more consistant in the short term maybe with the channel name on

Thanks for teaching me how to pronounce it!

@FrenchCookingAcademy

7 жыл бұрын

you 're welcome. I should do that more often perhaps :o)