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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, our family's basic recipe for bouillabaisse. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Our Family's Basic Recipe for Bouillabaisse is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Our Family's Basic Recipe for Bouillabaisse is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook our family's basic recipe for bouillabaisse using 22 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Our Family's Basic Recipe for Bouillabaisse:
  1. Take Several kinds of your favorite seafood.
  2. Take 2 slice White fish (sea bream, grunt, etc) fillets
  3. Get 1 Squid
  4. Take 1 pack Manila clams
  5. Prepare Vegetables
  6. Make ready 1/4 Onion
  7. Take 10 cm Celery
  8. Get 1/5 Carrot
  9. Make ready 1 Potato
  10. Make ready 1 clove Garlic
  11. Make ready 1/2 large Tomato (optional)
  12. Make ready Flavoring ingredients:
  13. Make ready 2 tbsp Olive oil
  14. Prepare 3 pinch Saffron
  15. Prepare 50 ml White wine
  16. Take 300 ml Water
  17. Take 1 tsp Consomme soup stock granules
  18. Prepare 1 Bay leaf
  19. Make ready 1 Salt and pepper
  20. Get Aioli-style sauce
  21. Prepare 1 clove Garlic (grated)
  22. Take 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.

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