I'm making a bouillabaisse today, anyone have any tips?

>>8346393
Use a variety of fish & shellfish, make your own stock if you can, if not clam juice is a decent substitute, do NOT skip the rouille. Post pics.

You can't make it properly in one day you need to simmer the broth for 24 hours minimum

>>8346422
Should I strain out the onions/tomatoes/fennel/garlic or leave them in? I'm inclined to leave them in for the extra fiber.

>>8346426
I thought the whole point is that it was for fishermen to make after a days work.

>>8346460
>I thought the whole point is that it was for fishermen to make after a days work.

Correct, the other anon is exaggerating.

French cooking is well-kown for long-simmered stocks. But that's meat-based stocks. Seafood stocks are made in a fraction of the time of a poultry or red meat stock. Maybe there is some unique special restaurant out there that makes a 24-hour bouillabaisse but that would be the exception not the norm.

>>8346460
Personally I'd strain them, they're aromatics for flavoring the broth, and serve no purpose outside of that. Remember: it's a fish stew, they're the star here. But do as you like.

>>8346487
Or to put it another way: there are about as many ways to make boullibaise as there are people making it, there are ingredients that are expected to be in it of course, but no one "correct" way to make it

>>8346504
*bouillabaisse

>>8346460
>Should I strain out the onions/tomatoes/fennel/garlic or leave them in? I'm inclined to leave them in for the extra fiber.
Correct

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OP here.

Step one is going to our local market.

>>8347150
Bloody Hell!
How many blacks do you have?

>>8347150

Oh fuck yeah show me that good fish

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We're going to be following the recipe here https://www.google.com/amp/www.epicurious.com/recipes/food/views/bouillabaisse-238411/amp

>>8347150
>Lexington market
FUCK YOUR BOUILLABAISSE GO GET FAIDLEYS CRAB CAKES

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>>8347153
A lot.

>>8347207
We'll get there

>>8347153
kek

Found the britbong.

>>8347262
>Found the britbong.
Absolutely!
Is all of the USA like this?

>>8347214
>>8347231
>>8347247

muh dick

I've never made bouilliabaisse, but i've made jjampong because it's my girlfriend's favorite dish and it honestly seems pretty similar. I bet gochuchang/gochujaru would be pretty good addition to traditional boullibase.

>tfw you and your qt korean gf will never open the korean/italian/french restaurant of your dreams

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I love this place so much

>>8347271
Oi'd say so, guv'nor. That's really nothing compared to Memphis or Detroit. The Northwest, starting around Wyoming, not so much.

>see nice pictures of this place itt
>maybe i'll have to check it out
>google Lexington Market for more info
>someone got shot there 2 days ago
never mind then I guess

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>>8347697
Thug life

Finished product just got done

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Well, I didn't cut the fish thick enough and I should of removed more bones but this stuff is delicious

>>8346460

If you leave them in, it will start to become bitter because the vegetables are being continuously cooked.

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Making stock

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Only the classiest boxed wine

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Fancy clam juice

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Stock before straining

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All the seafood

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Rouille

Looks good, keep going OP

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$900 an ounce

>>8346393
Good thread OP
Nice to see a how-to here ...

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Veg

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Last pic, if anyone ever gets a chance I would highly recommend visiting Lexington Market.

>>8348221
damn fine looking meal op. how much did you end up spending for everything

>>8348221
I had dank crab cakes at Lexington last time I was in Baltimore

>>8348298
Seafood was about $45. Other ingredients were about $27, but that was mostly because I went to Whole Foods. Saffron was the most expensive ingredient by weight.

>>8348317
https://www.youtube.com/watch?v=G85nIXgdi_I

>>8348221
>last pic
What no plating pic? No big crusty bread sticking out of a stew?

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>>8348446
There were popovers for the starch, so there was no money-shot sadly. This is a pic of the leftover popovers.

Sorry I didn't take more pictures, I was in a hurry to get dinner to the table.