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 best videos from The New York Times every week:

Subscribe on YouTube:

Watch more videos at:


Want more from The New York Times?




Whether it’s reporting on conflicts abroad and political divisions at home, or covering the latest style trends and scientific developments, New York Times video journalists provide a revealing and unforgettable view of the world. It’s all the news that’s fit to watch. On YouTube.

How to Make Bouillabaisse – Mark Bittman Recipes

18 Replies to “How to Make Bouillabaisse – Mark Bittman Recipes | The New York Times”

  1. WHY YOU FOREIGN (English people, American, German etc.) DON'T UNDERSTAND THE BASIS OF COOKING?
    Please stick to tradition do not improves. This is definitely not bouillabaisse'

  2. Most people don't want to acquire the heads and skeletons of john dory's and monkfish and simmer a stock from scratch all day long. This is a simplified, practical recipe for home cooks, not something to be served in a classic french restaurant. And guess what…that's ok too.

  3. Not sure how I feel about the idea of scallops in this. Scallops have a great sweetness, richness, and tender texture to them that tomato and thyme can overpower. Also, the potatoes will not likely be cooked all the way through if prepared like this video, you may need to blanch them multiple times before this step.

    This is no substitute for the real thing, but most people aren't lucky enough to live in a port city for proper seafood. But when you want something that reminds of that flavor, this may be a good place to start. Just pick actual fish, even salmon.

    @vaporz109: It's like the difference between America and American. You wouldn't say it's a, "classic America grilled cheese," you would say "American grilled cheese."

  4. 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.

Comments are closed.