Our Family's Basic Recipe for Bouillabaisse. Add shellfish and boiling water; stir to combine. The traditional seafood stew of Provence, a bouillabaisse is typically made with tomatoes, onions, wine, olive oil, garlic, herbs, fish and shellfish. Soak up the flavorful broth with olive bread or a crusty French baguette.
The perfect soup to make on any weeknight dinner or special occasion! Learn how to make this traditional Provençal fish stew. Bouillabaisse is a popular dish that is oftentimes served at fancy seafood restaurants. You can cook Our Family's Basic Recipe for Bouillabaisse using 22 ingredients and 10 steps. Here is how you cook it.
Ingredients of Our Family's Basic Recipe for Bouillabaisse
- Prepare of Several kinds of your favorite seafood..
- It’s of White fish (sea bream, grunt, etc) fillets.
- Prepare of Squid.
- You need of pack Manila clams.
- It’s of Vegetables.
- Prepare of Onion.
- It’s of cm Celery.
- You need of Carrot.
- You need of Potato.
- Prepare of Garlic.
- You need of Tomato (optional).
- You need of Flavoring ingredients:.
- It’s of Olive oil.
- Prepare of Saffron.
- It’s of White wine.
- You need of Water.
- You need of Consomme soup stock granules.
- Prepare of Bay leaf.
- Prepare of Salt and pepper.
- Prepare of Aioli-style sauce.
- Prepare of Garlic (grated).
- Prepare of Mayonnaise.
Heat the oil in a large deep saucepan. Pour in the wine and stock and add the tomatoes. Julia naturally has a recipe for bouillabaisse. If you're interested, the Family Food blog produces a faithful rendering.
Our Family's Basic Recipe for Bouillabaisse step by step
- 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..
You can watch the entire episode here. It's not for the faint of heart. The episode opens with the vacant gaze of a dead. Chef Ludo Lefebvre's bouillabaisse starts with a quick-cooking, but deeply flavored, seafood broth. Layering a base of aromatics with fresh snapper, scallops, shrimp, and a mix of Pernod and dry.