Home » Video » ...

How to eat bouillabaisse Videos

Bouillabaise in France! It's an event!

Unbelievable deliciousness! Veronica accidentally (?) eats an eyeball (?)! For More: //www.gypsynester.com/bouillabaisse.htm We'd love to see you around ...

User Comments

elrabbitsbbq commented on 16 Nov 2011

a feast fits for kings!!! guys i would recommend eating the eye balls and especialy the cheeks of fish I promise those are not in there on accident!! looks like a fun whirl wind vaca!!!thanks for sharing* elrabbit

Travel With Kat commented on 07 Oct 2012

That looks great (excluding the eyeballs) but there's so much of it! Did you finish it off?

EZGlutenFree commented on 17 Nov 2011

Looks Fantastic. Your bravery is commendable with that eyeball.

The Playhouse Pals commented on 18 Nov 2011

Brave souls ... I would have gone to bed hungry that night =o/

GypsyNester commented on 17 Nov 2011

@EZGlutenFree Hahaha! It wasn't bravery as much as ignorance!

GypsyNester commented on 08 Oct 2012

We did, it was too good to leave any behind.

Baccus93 commented on 18 Nov 2011

oh my eyes!

weeknightingale commented on 17 Nov 2011

COOKING BY KIM | WITH FRIENDS | Bouillabaisse

Create this amazing Bouillabaisse dish; a fisherman's stew consisting of clams, mussels, halibut, and shrimp. Red pepper flakes and paprika gives the soup ...

User Comments

Christophe Lacroix commented on 08 Jun 2015

i did a chicken pie yesterday (rabbit legs mash and parsley butter ) but it not a chicken pie ? yes i know it is like your bouillabaisse .mdr

How to Make Bouillabaisse - Mark Bittman Recipes | The New York Times

Mark Bittman shows how to make classic bouillabaisse with vegetables. Subscribe to the Times Video newsletter for free and get a handpicked selection of the ...

User Comments

kenjryker commented on 07 Feb 2013

Could be tasy, but I live in France and spent last summer in Marseille and I can tell you definitively, this recipe has NOTHING to do with Bouillabaisse. First of all, the stock is EVERYTHING to Bouillabaisse: cock it for HOURS from fish scraps, shells, etc until it reduces to an intense base. Then choose at lest four or five fresh fish, NOT shell fish or squid, and bone and add pieces. Serve.

vaporz109 commented on 09 Sep 2013

How does Mark Bittman, a semi-renowned food journalist that is representing a world renowned media entity mispronounce the name of the city where the dish he is cooking comes from? "Mar-say-ess"?? Not a shock that the recipe turns out to be a complete fraud.

kenjryker commented on 16 Mar 2013

The title of the video is, "How to make Bouillabaisse" I am outlining very briefly the key elements of the recipe as a service to those interested. The video does not do this. Take a look in the mirror and ask why you reacted like that.

Rafael Dinh commented on 19 Mar 2015

Saffron optional? What is is that youre trying to achieve in this dish lol

DEBAY commented on 05 Feb 2013

Simply Amazing, NYTimes, jeep those vids coming.

IIIIIbarcodeIIIII commented on 06 Feb 2013

New York I love you, Put your food in my mouth.

randall petermann commented on 05 Feb 2013

i love anything with fish so i would love this

movementsNYC commented on 05 Feb 2013

Gimme Scallops!

456inthemix commented on 05 Feb 2013

Yummi

Good Eats S14E18 Waiter, There's A Fish In My Soup Bouillabaisse

How to Make French Bouillabaisse, Part 1

Epicurious's Around the World in 80 Dishes takes you to Provence, France, with a demonstration of a recipe for Bouillabaisse (the traditional Provençal seafood ...

Eat My Words: Bouillabaisse

Despite all claiming to be foodies, a large number of us struggle to pronounce the more exotic foodie words and don't know what a lot of them really are.

ChefMD® Recipe: Simple Mediterranean Bouillabaisse

Dr. La Puma prepares a fish stew with fresh mussels and halibut, rich in omega-3 fatty acids which help prevent heart disease. Halibut is considered a "wonder ...