From Seattle to San Diego ⭐ Bouillabaisse and Tuna Carpaccio ⭐ La bouillabaisse🍲
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