Our Family's Basic Recipe for Bouillabaisse. Read Customer Reviews & Find Best Sellers. Check Out Recipe For On eBay. Pour the olive oil in a pot, stir-fry the garlic over low heat until fragrant.
Pour in the white wine, and evaporate the alcohol. Heat the oil in a large, deep saucepan. Heat the oil in a large deep saucepan. You can have Our Family's Basic Recipe for Bouillabaisse using 22 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Our Family's Basic Recipe for Bouillabaisse
- It’s of Several kinds of your favorite seafood..
- You need 2 slice of White fish (sea bream, grunt, etc) fillets.
- It’s 1 of Squid.
- You need 1 of pack Manila clams.
- Prepare of Vegetables.
- Prepare 1/4 of Onion.
- Prepare 10 of cm Celery.
- It’s 1/5 of Carrot.
- You need 1 of Potato.
- It’s 1 clove of Garlic.
- You need 1/2 large of Tomato (optional).
- Prepare of Flavoring ingredients:.
- You need 2 tbsp of Olive oil.
- You need 3 pinch of Saffron.
- You need 50 ml of White wine.
- It’s 300 ml of Water.
- It’s 1 tsp of Consomme soup stock granules.
- It’s 1 of Bay leaf.
- You need 1 of Salt and pepper.
- Prepare of Aioli-style sauce.
- It’s 1 clove of Garlic (grated).
- It’s 2 tbsp of Mayonnaise.
Pour in the wine and stock and add the tomatoes. Bouillabaisse is a classic Provençal dish of fish cooked in boiling water and plenty of olive oil until a velvety, emulsified broth forms. The cooked fish is served separately from the broth, which is strained over toasted bread. Bring the bouillabaisse liquid to a boil.
Our Family's Basic Recipe for Bouillabaisse instructions
- 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..
Add seafood (add squid last if using) and stir to combine. Add the orange zest, fish bones and heads (see tip), white wine, bay and thyme, turn up the heat and bubble away most of the liquid. Julia naturally has a recipe for bouillabaisse. If you're interested, the Family Food blog produces a faithful rendering. You can watch the entire episode here.