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Our Family's Basic Recipe For Bouillabaisse Recipe

Our Family's Basic Recipe for Bouillabaisse Recipe
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Serving : 2
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Prepare the ingredients before making Our Family's Basic Recipe for Bouillabaisse in your home. Then, follow these steps below to serve Our Family's Basic Recipe for Bouillabaisse for your family or friends.

Ingredients: Our Family's Basic Recipe for Bouillabaisse

  • Several kinds of your favorite seafood.
  • 2 slice White fish (sea bream, grunt, etc) fillets
  • 1 Squid
  • 1 pack Manila clams
  • Vegetables
  • 1/4 Onion
  • 10 cm Celery
  • 1/5 Carrot
  • 1 Potato
  • 1 clove Garlic
  • 1/2 large Tomato (optional)
  • Flavoring ingredients:
  • 2 tbsp Olive oil
  • 3 pinch Saffron
  • 50 ml White wine
  • 300 ml Water
  • 1 tsp Consomme soup stock granules
  • 1 Bay leaf
  • 1 Salt and pepper
  • Aioli-style sauce
  • 1 clove Garlic (grated)
  • 2 tbsp Mayonnaise

How to Make Our Family's Basic Recipe for Bouillabaisse

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Our Family's Basic Recipe for Bouillabaisse in your home by yourself.

    Step 1
  • Put the saffron in the water, and microwave (to make it fragrant). De-sand the clams.
  • Step 2
  • Rinse any bloody parts of the fish, and sprinkle with salt. Chop the squid, and rinse the clams well.
  • Step 3
  • Cut the potato into thin quarter-rounds, chop the tomato, and julienne the other vegetables.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 8
  • Sprinkle with salt and pepper to taste, and it's done. Serve with aioli sauce.
  • Step 9
  • Variation I cooked with saw-edged perch.
  • Step 10
  • Variation I cooked mainly with blue mussel, without fish.
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