Ep 18. Waiter There's A Fish In My Soup

In this episode of Good Eats, titled "Waiter There's a Fish in My Soup," host Alton Brown takes us on a journey through the history of fish soup. He starts by preparing a version of the classic French dish bouillabaisse, which he describes as a meal in itself.

Brown goes on to explain the reason why fish soup was traditionally made with whole fish, rather than fillets. He demonstrates how to butcher a whole fish, taking care to use all the parts – including the head and bones – to make a rich broth.

Next, Brown explores the world of bisques, creamy soups typically made with shellfish. He prepares a lobster bisque, showing us how to get maximum flavor from the lobster shells with a few simple tricks.

Brown also shares the origins of chowder, a hearty fish stew that originated in New England. He discusses the different types of chowder, from the creamy version popular in Boston to the tomato-based Manhattan chowder.

Throughout the episode, Brown shares tips and tricks for making the perfect fish soup, including how to choose the best fish and seafood for your soup, how to properly season it, and how to thicken your soup without using cream.

As always, Brown incorporates science into his cooking, explaining the chemical reactions that occur during the cooking process and why certain ingredients are used in fish soup.

With its mix of history, science, and practical cooking techniques, "Waiter There's a Fish in My Soup" is a must-watch for seafood lovers and aspiring chefs alike.