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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, our family's basic recipe for bouillabaisse. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Our Family's Basic Recipe for Bouillabaisse is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Our Family's Basic Recipe for Bouillabaisse is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. 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:
  1. Prepare Several kinds of your favorite seafood.
  2. Get White fish (sea bream, grunt, etc) fillets
  3. Take Squid
  4. Take pack Manila clams
  5. Take Vegetables
  6. Make ready Onion
  7. Take cm Celery
  8. Get Carrot
  9. Get Potato
  10. Prepare Garlic
  11. Prepare Tomato (optional)
  12. Take Flavoring ingredients:
  13. Take Olive oil
  14. Take Saffron
  15. Prepare White wine
  16. Prepare Water
  17. Make ready Consomme soup stock granules
  18. Prepare Bay leaf
  19. Take Salt and pepper
  20. Make ready Aioli-style sauce
  21. Get Garlic (grated)
  22. Take 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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