Bouillabaisse — The Fisherman's Stew That Became a Prince's Feast | Sauced Ep. 9 скачать в хорошем качестве

Bouillabaisse — The Fisherman's Stew That Became a Prince's Feast | Sauced Ep. 9

Bouillabaisse might be the most argued-over dish in French cooking. In 1980, a group of Marseille restaurateurs signed an actual charter to protect it — and we're breaking down every detail of the stew that inspired it. In this episode, we trace the dish from its origins as a fisherman's meal on the rocky Calanques of Marseille to the $120-per-person restaurant showpiece it is today. We walk through the fish categories you need, the role of pastis and saffron in building that golden broth, the science of emulsification without cream or butter, and two approaches to rouille — the garlic-saffron sauce that ties it all together. The cocktail: The Mauresque — pastis, orgeat, and cold water. Built for sipping between bites of hot, briny seafood. 🔥 SUBSCRIBE for new episodes every Thursday! 📝 Premium subscribers get full recipe cards and ad-free episodes: sauced.supercast.com 🔗 Links: Premium subscription: https://sauced.supercast.com Website: https://saucedpodcast.com Instagram:   / sauced.pod   🎙 Hosts: Tim McKirdy — @timmckirdy Sother Teague — @creativedrunk #bouillabaisse #frenchcooking #seafoodstew #saffron #pastis #cookingwithbooze #saucedpodcast #cocktailpairing #fishstew #marseille #rouille #frenchfood