A series of videos about the journey along the West Pacific coast from Seattle to San Diego. I cook dishes from local products and review establishments.
Despite the fact that this is a simplified recipe due to camping conditions, the soup turned out to be extremely tasty! I can safely say that this is one of my best bouillabaisses, comparable to the one I cooked according to all the rules in French Provence ...
For 4 large servings
(I give my quick recipe, which is different from the classic)
- 500 g of fresh white sea fish fillets (at least 3 types). In no case should you use red fish, freshwater and fish with a pronounced taste (sardines, mackerel, tuna, etc.)
- 200 g shrimp (preferably langoustines)
- 300 g mussels and vongole shells
- 200 g baby octopus (cuttlefish and/or squid)
- 3 Shallots
- 1 carrot
- ½ fennel
- 4 potatoes
- 3 garlic cloves
- 250 g canned tomatoes
- 500 ml concentrated fish broth
- Water
- Bunch of parsley
- sprig of thyme
- sprig of rosemary
- 1 bay leaf
- 100 ml dry white wine
- Olive oil
- Saffron (at the tip of a knife)
- Lemon zest (to taste) and lemon juice
- Orange zest (to taste)
- Salt, ground black pepper
For the impromptu Rouille sauce
- Garlic
- Saffron
- Dry white wine
- Mayonnaise
- Unknown seasoning (middle between paprika and turmeric)
- Pepper
- Baguette for serving
For the tuna carpaccio:
- Fresh tuna
- Lime
- Fennel greens
- Salt, cayenne pepper
00:00 - Hiking bouillabaisse
00:56 - Ingredients
03:01 - Preparation and cooking of soup
06:15 - Rouille sauce
09:53 - Submission