How to Make French Bouillabaisse, Part 4

Now we have the lobster, and we've got the fish.

Our broth is simmering.

It's ready to add? Oops, that's hot.

Yep. Could be.

Want we want to do is taste it.

[Host] And what are we looking for?

We're looking for a, just, saffron-y, tomato-y,

Pretty much fully seasoned,

that's good Mm-Hmm.

That's really nice.

Yeah.

Alright.

So, now that that's done, we're gonna take some of the fish,

and we're just going to lay it in there.

We're not gonna stir it around,

because this fish is fairly flakey,

[Host] Mm-hmm.

[Lynne] And we don't want it to break up.

[Host] I see.

And, you wanna keep them kind of uniform size

so they cook at the same,

Yes.

Time? Mm-hmm.

And that one that feels kind of weird,

that you've been picking up,

that's probably the monkfish.

Feels a little slippery. Mm-hmm.

[Lynne] It's got an unusual texture,

but it's a really nice fish. Yeah.

And look, we haven't even made a mess,

all we've got is our croutons, our garnish,

a little salt and pepper,

to adjust the seasoning if necessary,

a little bit of olive oil,

possibly, the rouille.

Now, if you look at this now.

[Host] Yes, it's had time to emulsify and sit.

It's had time to sit and emulsify.

I'm gonna put a little bit of salt in it.

And then I'm gonna want to

see what that tastes like.

That's got a lot of flavor.

Mm, wow. Yeah.

Amazing.

That's a powerhouse It's garlic-y,

it's peppery,

it's salty. Mm-hmm.

It's really good.

Imagine that mixed into the broth.

Oh, it's gonna be so good.

It's gonna be really good.

In order to check the fish,

to see if it's done,

what you generally want to do

is just take a little,

and I'll take a piece out, so you can see.

Take a piece and put it on the lid,

and stick your fork in.

If you get a lot of resistance,

it's not done.

If it goes in really easily it's done.

Like but-tah? Like but-tah.

Like but-tah, but there's no but-tah in this recipe.

(group laughs)

So, we're gonna cut up the lobster a little bit.

Yeah, to make it uniform?

Yeah, just to make it uniform, you know.

We can just take the claw

and cut it in half,

so you don't have to get a huge piece.

Take the lobster tail,

and cut it into some medallions, like this.

And that's all the lobster, ready to go.

Let's see if this is done yet.

Turn this down.

And, if you see the olive oil floating on top,

just leave it there,

because that's a lot of flavor,

you don't want to get rid of that.

Normally with stocks and soups we say, skim, skim, skim,

Right. Get rid of all the grease.

This is good olive oil. Yeah.

You do not want to get rid of this.

Now, that is pretty much done.

So, what we're gonna do

is just put the lobster right in there.

And the lobster is halfway cooked,

so, really, you just wanna heat it up

so it stays nice and tender.

Just sink it in there.

Put the lid back on.

Another two minutes?

Just another minute, not even two minutes.

Bring it up to temperature.

So, what you can do is take a slotted spoon,

and pick out some of the fish

and the potatoes.

[Host] Look at that gorgeous yellow color.

Yeah, it's beautiful.

Pick out some of the fish and the potatoes, first,

from the bottom.

You've got that lobster on top,

so you know where that is.

Pick out some of the lobster meat,

put that on the top.

And then, you can get our ladle.

And then, ladle some of the broth on top of it.

[Host] Mm, looks so beautiful.

Then, we're gonna get a nice spoon

of rouille on top of that.

Thank you.

Just put that on there.

Put some croutons in here.

Sprinkle some fennel on there. Fennel.

And then, when you eat this,

what I want you to do is stir it up,

so that the rouille gets stirred up,

Incorporated. Into the soup.

And then, you can decide whether you like more rouille,

or more rouille.

Or more rouille. (group laughs)

Or more rouille. Or more rouille.

Mm.

Wow.

This is heaven in a bowl. Yeah.

Well, Chef, thank you so much

for showing me how to make bouillabaise.

Thank you.

Thank you, it was fun. Really, it's such a treat.

Thanks.

I think I'll have another, Yeah.

Spoonful of this, with a crouton.