How does Marco Pierre White makes bouillabaisse?
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Old 25-02-2014, 11:37 AM   #1
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How does Marco Pierre White makes bouillabaisse?

I've watched a lot of videos about cooking and cooked with my mum hundreds of times but I'm struggling to believe that making this awesome fish stew is as easy as he makes out.
Everytime I make it, it's just lacking that oomph and depth of flavour.
Is it his professional equipment that gives him the edge?
Is it the high quality ingredients? If I buy pro ingredients from a local wholesaler will that help?
My friend told me that if I get some better pans my cooking will improve hugely, but I don't believe him because in this video they don't even have a kitchen.



What am I doing wrong?

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Old 25-02-2014, 01:37 PM   #2
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Re: How does Marco Pierre White makes bouillabaisse?

Not watched vid but off top of my head one of the biggest things in stews is the stock itself.

I made a seafood chowder a few weeks ago and it tasted really good because I'd used decent stock. Hope this helps

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Old 25-02-2014, 01:41 PM   #3
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Re: How does Marco Pierre White makes bouillabaisse?

Oh don't get me started on chowder.
It's all the restaurants around here serve and everyone's kind of sick of it, (well except the oldies) and that's part of the reason I'm asking.
If I can just crack this bouillabaisse I could take over this town and maybe go and serve bouillabaisse in France one day.
Any chance you could just send me some of your stock then?
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Old 25-02-2014, 01:46 PM   #4
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Re: How does Marco Pierre White makes bouillabaisse?

If you find some bottled or tubs of stock in the supermarkets rather than the powder cubes, you're on the right track. The Knorr ones are actually pretty good and not too expensive. There's loads more of varying prices, especially in the more upmarket places.

I don't add salt when using stock, or if I use any at all I'm very careful, especially with seafood.

I don't have the patience or make enough of a particular food type to prepare and store my own stock.

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Old 25-02-2014, 01:46 PM   #5
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Re: How does Marco Pierre White makes bouillabaisse?

There is some very good frozen bouillabaisse you can use. I've heard some pro cooks actually use frozen bouillabaisse and just add a touch of their own personal spices or add an extra ingredient and they made a career out of it. It's okay if you understand what's in it. Sometimes you just don't want to buy all the ingredients separately, cut them etc.
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Old 25-02-2014, 01:52 PM   #6
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Re: How does Marco Pierre White makes bouillabaisse?

YES I KNOW THAT I@M NOT STUPID, asshole.
I've use the frozen fish variety packs from Iceland which are great because I can afford them with my pocket money.
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Old 25-02-2014, 02:06 PM   #7
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Re: How does Marco Pierre White makes bouillabaisse?

<tiptoes away from thread>

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Old 25-02-2014, 06:03 PM   #8
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Re: How does Marco Pierre White makes bouillabaisse?

YOU GOTTA USE GOOD FISH LIKE MY FRIND ALWAYS USES THE BEST FISH
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Old 25-02-2014, 09:32 PM   #9
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Re: How does Marco Pierre White makes bouillabaisse?

Quote:
Originally Posted by Stercogburn View Post
If you find some bottled or tubs of stock in the supermarkets rather than the powder cubes, you're on the right track. The Knorr ones are actually pretty good and not too expensive. There's loads more of varying prices, especially in the more upmarket places.

I don't add salt when using stock, or if I use any at all I'm very careful, especially with seafood.

I don't have the patience or make enough of a particular food type to prepare and store my own stock.

Thankyou thankyou thankyou!
After reading what you wrote I got someone to show me how to find this information on youtube and it turns out he just uses Knorr fish stock jellies!




Guess what I just ordered?
AW yeeeah!
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Old 25-02-2014, 09:41 PM   #10
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Re: How does Marco Pierre White makes bouillabaisse?

Not chardonnay? I'm wondering if this dude really put this together. There's speculation that he may have had a ghost cook for this piece.

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Old 25-02-2014, 10:02 PM   #11
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Re: How does Marco Pierre White makes bouillabaisse?

It's probably your cooker to be honest. I've downloaded hundreds of cookers and I find the best ones are those which are marketed as "analogue", while clearly being entirely digital, merely dressed up in old retro livery.

I noticed his spatula in that video is vintage. That's bound to add some mid range warmth to the dish.

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