Our Family's Basic Recipe for Bouillabaisse. 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.
Cook and stir over a low heat for a few minutes until all vegetables are soft. 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. You can have Our Family's Basic Recipe for Bouillabaisse using 22 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Our Family's Basic Recipe for Bouillabaisse
- It’s of Several kinds of your favorite seafood..
- Prepare of White fish (sea bream, grunt, etc) fillets.
- It’s of Squid.
- It’s of pack Manila clams.
- It’s of Vegetables.
- You need of Onion.
- You need of cm Celery.
- Prepare of Carrot.
- You need of Potato.
- You need of Garlic.
- You need of Tomato (optional).
- It’s of Flavoring ingredients:.
- Prepare of Olive oil.
- You need of Saffron.
- You need of White wine.
- You need of Water.
- You need of Consomme soup stock granules.
- It’s of Bay leaf.
- It’s of Salt and pepper.
- It’s of Aioli-style sauce.
- Prepare of Garlic (grated).
- Prepare of Mayonnaise.
An Easy Bouillabaisse recipe that you can make at home. This French fish stew is loaded with fresh seafood and flavorful broth. The perfect soup to make on any weeknight dinner or special occasion! Learn how to make this traditional Provençal fish stew.
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..
Bouillabaisse is a popular dish that is oftentimes served at fancy seafood restaurants. 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. Cook the onions and leeks slowly in olive oil for five minutes or until almost tender but not browned. Stir in the garlic and tomatoes.