Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, our family's basic recipe for bouillabaisse. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Our Family's Basic Recipe for Bouillabaisse is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated 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 get started with this recipe, we have to prepare a few ingredients. You can cook our family's basic recipe for bouillabaisse using 22 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Our Family's Basic Recipe for Bouillabaisse:
- Prepare Several kinds of your favorite seafood.
- Prepare 2 slice White fish (sea bream, grunt, etc) fillets
- Make ready 1 Squid
- Prepare 1 pack Manila clams
- Take Vegetables
- Get 1/4 Onion
- Make ready 10 cm Celery
- Prepare 1/5 Carrot
- Take 1 Potato
- Get 1 clove Garlic
- Make ready 1/2 large Tomato (optional)
- Make ready Flavoring ingredients:
- Get 2 tbsp Olive oil
- Get 3 pinch Saffron
- Get 50 ml White wine
- Make ready 300 ml Water
- Get 1 tsp Consomme soup stock granules
- Get 1 Bay leaf
- Prepare 1 Salt and pepper
- Take Aioli-style sauce
- Make ready 1 clove Garlic (grated)
- Take 2 tbsp Mayonnaise
Instructions to make Our Family's Basic Recipe for Bouillabaisse:
- Put the saffron in the water, and microwave (to make it fragrant). De-sand the clams.
- Rinse any bloody parts of the fish, and sprinkle with salt. Chop the squid, and rinse the clams well.
- Cut the potato into thin quarter-rounds, chop the tomato, and julienne the other vegetables.
- 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.
- 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.
- When the clams start to open, add the warm water with saffron, consomme, bay leaf, squid, fish which was patted dry, tomato, and potato.
- 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.
- Sprinkle with salt and pepper to taste, and it's done. Serve with aioli sauce.
- Variation I cooked with saw-edged perch.
- Variation I cooked mainly with blue mussel, without fish.
So that is going to wrap this up with this exceptional food our family's basic recipe for bouillabaisse recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
