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

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how 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 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’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Our Family's Basic Recipe for Bouillabaisse is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have 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. Get 2 slice White fish (sea bream, grunt, etc) fillets
  3. Take 1 Squid
  4. Make ready 1 pack Manila clams
  5. Prepare Vegetables
  6. Make ready 1/4 Onion
  7. Get 10 cm Celery
  8. Make ready 1/5 Carrot
  9. Make ready 1 Potato
  10. Get 1 clove Garlic
  11. Prepare 1/2 large Tomato (optional)
  12. Prepare Flavoring ingredients:
  13. Prepare 2 tbsp Olive oil
  14. Prepare 3 pinch Saffron
  15. Prepare 50 ml White wine
  16. Prepare 300 ml Water
  17. Prepare 1 tsp Consomme soup stock granules
  18. Make ready 1 Bay leaf
  19. Get 1 Salt and pepper
  20. Take Aioli-style sauce
  21. Prepare 1 clove Garlic (grated)
  22. Make ready 2 tbsp Mayonnaise
Instructions 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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