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We hope you got benefit from reading it, now let’s go back to our family's basic recipe for bouillabaisse recipe. To cook our family's basic recipe for bouillabaisse you need 22 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Our Family's Basic Recipe for Bouillabaisse:
- You need Several kinds of your favorite seafood.
- Provide 2 slice White fish (sea bream, grunt, etc) fillets
- Get 1 Squid
- Take 1 pack Manila clams
- Take Vegetables
- Provide 1/4 Onion
- Get 10 cm Celery
- Provide 1/5 Carrot
- Prepare 1 Potato
- You need 1 clove Garlic
- You need 1/2 large Tomato (optional)
- Get Flavoring ingredients:
- Use 2 tbsp Olive oil
- You need 3 pinch Saffron
- Provide 50 ml White wine
- You need 300 ml Water
- You need 1 tsp Consomme soup stock granules
- Prepare 1 Bay leaf
- Prepare 1 Salt and pepper
- Use Aioli-style sauce
- Provide 1 clove Garlic (grated)
- Provide 2 tbsp Mayonnaise
Instructions to make Our Family's Basic Recipe for Bouillabaisse:
- Put the saffron in the water, and microwave (to make it fragrant). De-sand the clams.
- Rinse any bloody parts of the fish, and sprinkle with salt. Chop the squid, and rinse the clams well.
- Cut the potato into thin quarter-rounds, chop the tomato, and julienne the other vegetables.
- 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.
- 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.
- When the clams start to open, add the warm water with saffron, consomme, bay leaf, squid, fish which was patted dry, tomato, and potato.
- 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.
- Sprinkle with salt and pepper to taste, and it's done. Serve with aioli sauce.
- Variation I cooked with saw-edged perch.
- Variation I cooked mainly with blue mussel, without fish.
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