Recipe of Perfect Our Family's Basic Recipe for Bouillabaisse

By Eva Curry 05 August 2020
Recipe of Perfect Our Family's Basic Recipe for Bouillabaisse
Recipe of Perfect Our Family's Basic Recipe for Bouillabaisse

Our Family's Basic Recipe for Bouillabaisse Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Our Family's Basic Recipe for Bouillabaisse” recipe we have found so far. This will be really delicious.

Ingredients of Our Family's Basic Recipe for Bouillabaisse

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

Our Family's Basic Recipe for Bouillabaisse step by step

  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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