Our Family's Bouillabaisse-style Tomato Hot Pot
Our Family's Bouillabaisse-style Tomato Hot Pot

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 bouillabaisse-style tomato hot pot. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Our Family's Bouillabaisse-style Tomato Hot Pot is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Our Family's Bouillabaisse-style Tomato Hot Pot is something that I’ve loved my entire life.

I have been receiving several request of a bouillabaisse recipe for some time now. On the Italian side of our family, we have a long tradition for Zuppa di Pesce, which has long been known as bouillabaisse Marseillaise. This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs.

To begin with this particular recipe, we must prepare a few components. You can cook our family's bouillabaisse-style tomato hot pot using 22 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Our Family's Bouillabaisse-style Tomato Hot Pot:
  1. Make ready 1 pack White fish of your choice (sea bream, cod, monkfish, etc.)
  2. Get 4 Unshelled shrimp (deveined)
  3. Prepare 4 Chicken wing mid section
  4. Get 1 pack Manila clams have the sand cleaned out of them)
  5. Make ready 4 Wiener sausages
  6. Take 1/4 Onion (thinly sliced)
  7. Prepare 1 large Potato (cut into bite-sized pieces)
  8. Take 1/2 Carrot (thinly sliced)
  9. Make ready 30 grams Pasta (I used farfalle this time. You can also break spaghetti into short pieces)
  10. Take 2 to 4 leaves Cabbage (chopped)
  11. Take 1 pack Mushrooms (shimeji, king oyster, etc.)
  12. Make ready 1/2 bunch Greens (spinach, komatsuna, etc.) (cut into about 5 cm in length)
  13. Make ready 2 tbsp Olive oil
  14. Get 1 clove Garlic (minced)
  15. Make ready 100 ml White wine
  16. Prepare 1 can Canned crushed tomatoes
  17. Get 1000 ml Water
  18. Make ready 1 Consommé soup stock cube
  19. Make ready 1 tsp Sugar
  20. Make ready 2 tsp Salt
  21. Get 1 Dried herbs (bay leaf, basil, oregano, thyme)
  22. Make ready 1 Pepper

There are plenty of variations of bouillabaisse, and even in Marseille you'll find. Bouillabaisse started as a Provençal peasant stew that French fishermen would throw their excess catch into for supper. This dish quickly became refined by. If my family liked what I cooked, then the recipe will be added to Just One Cookbook (our family recipe collection) for my future reference.

Instructions to make Our Family's Bouillabaisse-style Tomato Hot Pot:
  1. Blanch the white fish by dipping into boiling water, and cleaning thoroughly with running water. (I used the cod bones and skin this time.)
  2. Heat olive oil and garlic over medium heat. Once it becomes fragrant, add onion and carrot and sauté.
  3. Push the veggies from Step 2 to the side. Arrange the shrimp and chicken (skin facing down) in an open space and cook both sides until fragrant.
  4. Add the clams, turn up to high heat and sauté a little. Add white wine and cover immediately, and steam until the shells open.
  5. Once the shells open, set aside the clams and shrimp.
  6. Add the canned tomatoes, water, consommé cube, blanched fish from Step 1, potato, pasta (uncooked), sugar, salt, and herbs. Skim off the scum once it boils.
  7. Add cabbage, mushrooms, and sausages and simmer. Once the potato and pasta softens, put the clams and shrimp back into the pot, and also add the greens.
  8. Adjust the taste with salt and pepper, and it's done Garnish with aioli sauce, made by mixing grated garlic into mayonnaise, if you like.
  9. Make this into a risotto to finish! Add cooked rice, pizza cheese, and as much grated cheese as you like, and it's done after simmering for a little bit The charred cheese tastes awesome!

The recipe I am sharing today is bouillabaisse. It's not difficult to make but the key to the great flavor is to get good seafood. I love the taste of warm tomato based. Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the. Fashion Podcasts Beauty Family Food Recipes Home Weddings.

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