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[Intro music]
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Fish Soup of Marseille, a recipe from the French Mediterranean
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coast with all the flavors from Provence combined in this rich,
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tasty, flavorful, delicate fish soup.
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To make the fish soup of Marseille you will need: thyme,
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grated Gruyere cheese, rosemary, olive oil, pepper, garlic,
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salt, cayenne pepper, orange, bay leaves, saffron,
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and the zest of the orange.
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Then a mirepoix of carrot, onion, celery and fennel,
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tomato puree, tomato paste, white wine and Pernod or pastis,
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this is optional, fish bones and bread.
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Marseille is on the French coast of the Mediterranean Sea.
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And when people want to make the soup,
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they buy what we call fish for soup, so that includes various
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species of small fish, usually that size,
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and all kinds of colors.
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And the particularity for the soup is that you just give a rinse
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to the fish, but you don't clean the inside.
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You leave everything in there.
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So when you process the soup through the vegetable mill,
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you have some flesh, which gives some consistency to the soup.
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Unless you live by the Mediterranean Sea,
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you won't find those fish.
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So today I'm using red snapper because the particularity
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of the soup for those species are that they are species that live
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near the rock, near the shore.
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I like to use the red snapper because it's very flavorful.
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There's a lot of bones.
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And today I'm also using the flesh of the snapper.
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You may use only the bones including the head without the eyes.
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And in order to have a little bit of flesh,
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to have some kind of consistency, you may add something else,
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like sole cut in pieces or something else.
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So really speak with your fishmonger in order to decide what you
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should buy to make beautiful fish soup of Marseille.
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Let's start our soup.
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Heat a pot.
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Add the olive oil.
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Add the fish balls that I have washed very well for about 20
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minutes until the water is totally clear.
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I have removed all the blood.
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And you have to make sure you drain them.
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Here I have a three-pound snapper and I asked the fishmonger
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to cut it into pieces for me.
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Cook the fish bones on medium heat for about five minutes,
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stirring from time to time.
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Add the wine and cook for another five minutes.
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Cut the orange in quarters. [cutting sounds]
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Great. Stir. [stirring sounds]
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Smells great. Smells fishy.
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Now let's add the aromatic garnish.
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Add the small mirepoix of onion, celery, carrot and fennel.
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So here I have one onion, one branch of celery,
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one medium carrot, and half a fennel bulb.
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Add the orange, so squeeze, just squeeze the juice.
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And leave half of the orange, like two-quarters in the soup.
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Add the bay leaves, the thyme and the rosemary, the orange zest,
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the head of garlic cut in half, the saffron, the cayenne pepper,
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the tomato paste, so about half of the can, and the tomato
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puree. And mix well. [mixing sounds]
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Rinse the bowl of the tomato puree
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in order to not waste anything.
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Give it a stir.
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And add the cold water, about two quarts.
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Mix well.
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Bring the soup to a boil.
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And simmer for a good two hours.
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Add the Pernod or Ricard.
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Although this is optional, it's something I strongly recommend
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as it will add a nice beautiful flavor of licorice to the soup.
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Great.
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Turn the soup on high heat in order to bring it to a boil.
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Then we will reduce the heat to a medium low heat and we'll
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simmer the soup for about a good two hours.
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The soup is boiling.
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Turn it down to a medium low heat in order to let it simmer
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and skim the foam part. So using a skimmer.
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Give it a stir and let it cook.
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The soup has been simmering for an hour now.
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It is time to remove the fat that is floating on the top.
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So the fat comes from the olive oil, but also from the fish.
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Great.
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Give it a stir to make sure that nothing sticks to the bottom
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of the pot and let it simmer for an extra hour.
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Our soup has been simmering for a good two hours now,
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so let's taste it and rectify the seasoning.
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Nice. A little bit more salt.
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I prefer to put the seasoning at the end for that soup
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because it did reduce by half almost, so quite a bit.
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Pepper.
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And I'm going to add a little bit of cayenne pepper.
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Just a little bit more.
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Give it a stir.
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Taste again. Beautiful.
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Let's pass the soup through the food mill.
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This is the hard part now.
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So you want to pass everything through the sieve.
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Of course the bones won't pass through the sieve,
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only all the vegetables, the flavor, the flesh will go through
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the sieve making the soup a little bit thicker.
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Push the ingredients down in order to present them
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to the blade here.
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Pass or squeeze or press on the ingredients here
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until it is totally dry.
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This is the most important step of the soup
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because we are extracting all the flavors.
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Clean under.
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And discard the dry ingredients here.
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Done. Wow, what a workout, about ten minutes of mixing.
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I'm going to degrease a little bit my soup here.
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I still have a little bit of fat on the side here.
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So my fish here and my bones are very dry.
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So you will have to discard that of course.
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But you shouldn't see any liquid.
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It should be totally dry.
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Okay, because all the flavors now are here.
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Let's boil the soup.
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Prepare the crouton and serve the soup.
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Slice the bread into thin slices.
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About the size of my finger, so quarter-inch slices.
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Usually we do three slices per person.
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Place the slices on a cookie sheet or cookie tray
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and broil it to have the bread golden brown.
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Because my broiler is on high, keep an eye on your bread
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because it will go quite fast.
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So the bread is ready.
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Turn the slices. And brown the other side.
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Perfect.
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Our soup is boiling.
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It's time for us to serve it.
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Have the gruyere, rouille and croutons
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served separately on the side.
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And each guest will take what he wants and mix it into the soup.
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And the crouton usually we take a little bit of rouille either
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you put them in the soup or you put a little bit of rouille
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and spread it on the crouton and eat it like that
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while you eat your soup. It's really up to you.
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Now, serve the soup in a pre-heated soup bowl.
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The flavors are amazing.
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I feel like I'm in Provence having this soup in Marseille.
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Nice soup of course.
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Fish soup of Marseille. Bon Appetit.