Recipe of Ultimate Our Family's Basic Recipe for Bouillabaisse

Our Family's Basic Recipe for Bouillabaisse.

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, our family's basic recipe for bouillabaisse. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Our Family's Basic Recipe for Bouillabaisse is one of the most favored of recent trending meals in the world. It's appreciated by millions daily. It's simple, it is quick, it tastes yummy. They're fine and they look wonderful. Our Family's Basic Recipe for Bouillabaisse is something that I've loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have our family's basic recipe for bouillabaisse using 22 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Our Family's Basic Recipe for Bouillabaisse:

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