How this French Restaurant Makes the Best Bouillabaisse in Brighton | Brighton Food Boy

Come behind the the scenes of one of Brighton’s best restaurants and get to know Petit Pois head chef and co-owner, David Roy, as he takes us through the process of making the best #Bouillabaisse in Brighton & Hove, from fish prep to plating. David starts with a lesson on how to fillet mackerel, monkfish, sea bass and turbot, as well as prepare squid, mussels and clams before moving on to the vegetable base for the fish soup. After adding in the roasted fish bones, the soup is left to simmer for an hour to build depth of flavour. When it's ready, David blitzes and strains the soup, and tops with all of the beautifully cooked, locally landed fish and shellfish he prepared earlier - Petit Pois' bouillabaisse truly is a knockout dish. 👍 Subscribe to this channel for more of Brighton’s best chefs creating their signature dishes. 📍 Petit Pois, Brighton, UK 🧑‍🍳 David Roy ► https://petitpoisbrighton.co.uk/ ► Instagram:   / petitpoisbrighton   ABOUT BRIGHTON FOOD BOY One of Brighton's best-known food bloggers, BrightonFoodBoy has been writing about the food scene in Brighton & Hove and helping to spread the word about the best restaurants, cafes and bars since 2015. This YouTube channel takes a deeper dive into the best independent hospitality businesses in Brighton & Hove and the people behind them. 📸 Follow Brighton Food Boy: ► Instagram:   / brightonfoodboy   CHAPTERS 00:00 Intro 00:19 Fish delivery 00:42 Fish prep 11:22 Making the soup 16:46 Cooking the fish 18:45 Plating the dish 19:40 Tasting #BehindTheScenes #FrenchCooking #SeafoodRecipe #BrightonFood #ChefsOfYouTube #RestaurantLife #BrightonFoodBoy