Our Family's Basic Recipe for Bouillabaisse
Our Family's Basic Recipe for Bouillabaisse

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, our family's basic recipe for bouillabaisse. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Our Family's Basic Recipe for Bouillabaisse is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Our Family's Basic Recipe for Bouillabaisse is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have our family's basic recipe for bouillabaisse using 22 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Our Family's Basic Recipe for Bouillabaisse:
  1. Prepare Several kinds of your favorite seafood.
  2. Make ready 2 slice White fish (sea bream, grunt, etc) fillets
  3. Make ready 1 Squid
  4. Make ready 1 pack Manila clams
  5. Make ready Vegetables
  6. Make ready 1/4 Onion
  7. Make ready 10 cm Celery
  8. Prepare 1/5 Carrot
  9. Take 1 Potato
  10. Take 1 clove Garlic
  11. Make ready 1/2 large Tomato (optional)
  12. Prepare Flavoring ingredients:
  13. Prepare 2 tbsp Olive oil
  14. Make ready 3 pinch Saffron
  15. Make ready 50 ml White wine
  16. Take 300 ml Water
  17. Take 1 tsp Consomme soup stock granules
  18. Get 1 Bay leaf
  19. Make ready 1 Salt and pepper
  20. Make ready Aioli-style sauce
  21. Make ready 1 clove Garlic (grated)
  22. Prepare 2 tbsp Mayonnaise
Steps to make Our Family's Basic Recipe for Bouillabaisse:
  1. Put the saffron in the water, and microwave (to make it fragrant). De-sand the clams.
  2. Rinse any bloody parts of the fish, and sprinkle with salt. Chop the squid, and rinse the clams well.
  3. Cut the potato into thin quarter-rounds, chop the tomato, and julienne the other vegetables.
  4. Pour the olive oil in a pot, stir-fry the garlic over low heat until fragrant. Add all the vegetables except for the potato and tomato, and continue stir-frying.
  5. When the vegetables become soft and tender, and the volume decreases to half, turn up the heat to medium, and add the clams. Pour in the white wine, and evaporate the alcohol.
  6. When the clams start to open, add the warm water with saffron, consomme, bay leaf, squid, fish which was patted dry, tomato, and potato.
  7. When it starts to boil, skim off the scum, turn down the heat to low. Simmer for about 5 ~ 8 minutes until the potato and fish are cooked through.
  8. Sprinkle with salt and pepper to taste, and it's done. Serve with aioli sauce.
  9. Variation I cooked with saw-edged perch.
  10. Variation I cooked mainly with blue mussel, without fish.

So that is going to wrap it up for this exceptional food our family's basic recipe for bouillabaisse recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!