Bouillabaisse on Three Michelin star Level by top chef Walter Trupp
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Once you watched this video you will know everything there is to know about how to successfully make Bouillabaisse.
I teach you every tip and trick to succeed teaching you a recipe used in three Michelin star restaurants.
Learn about the history of Bouillabaisse
The goal is to help You Understand Cooking Techniques and Chemistry In ingredients you to succeed with Bouillabaisse in your own kitchen so you end up cooking like a Michelin star chef in your own kitchen

Check out my other video on How to Cook Tarte Tatin another French Classic explained through the eyes of a Michelin Star Chef so you can suceed with Tarte tatin every time
learn more about cooking salmon check out my video on
Risotto -Secrets To Master It | Think & Cook Like a Three Star Chef.


• I Mastered The Worlds Best Tarte Tatin | Think & Cook like A Three Star Chef
   • Tarte Tatin | Think & Cook like a Mic...  



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Ingredients 8 serves
1/2 cup olive oil
1 large onion, chopped
3-4 garlic cloves chopped
1-2 tablespoon cumin seeds
2 tablespoon fennel seeds
1 globe of fennel, cut into 8-12 wedges
2 tins of chopped tomatoes
1-2 litres of fish stock and white or rose wine
Zest and juice of one organic orange
Salt and freshly ground black pepper
A large pinch of saffron
About 4 kg whole fish or 2 kh fish fillet and 2 kilo of fish bones
16 prawns, shelled and deveined
1 kilo of clams or mussel, cleaned
1-2 crabs optional
½ bunch of roughly chopped parsley for serving
Olive oil To drizzle over (optional)

Aioli (my version)
2 cloves garlic, chopped
½ cup of olive oil
2/3 Cup Sour Cream

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