$1000 Seafood Stew? | Bouillabaisse Recipe

Picture this, folks, we're about to dive into the ocean of flavors with the world's most expensive and fancy seafood bouillabaisse recipe. Imagine fresh seafood, from the finest fish to the most succulent shellfish, simmered down into a heady, aromatic broth. Trust me, even if you had to part with $100, every bite will have you feeling like you're dining in a top-notch French seafood restaurant, all without leaving your kitchen!

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#Shorts #BBQ #Ribs #Grilling #RibTips #Chicago #Barbecue #ChicagoBBQ #Cooking #Recipe #OmnivorousAdam

[blobster]

Didn't seafood stew originally originate because people were poor and used the so called scraps like the head for stews because they couldn't afford the nicer cuts? I could be wayyyy off.

[Dusty-Galaxy]

What really sucks is I’m extremely allergic to shellfish but still looks great

[mhermarckarakouzian]

You gotta know where to shop for saffron (some places have it pretty cheap, usually Indian stores and sometimes at Persian stores it can be cheap). I once found it for $6/gram (Canadian dollars) in Toronto. Most places they go for >$10.

[dee_dee_place]

Adam- I tried making this once & wound up throwing the whole thing out. I'm going to use your recipe & maybe I'll get to eat it this time- LOL.

Adam- I think you made an oops in the recipe, on your website. You wrote to add the snapper twice but didn't say when to add the shrimp.

[Feetwos]

Some would call this Bougiebouillabaisse...