Step-by-Step Guide to Make Speedy Our Family's Basic Recipe for Bouillabaisse

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, our family's basic recipe for bouillabaisse. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Our Family's Basic Recipe for Bouillabaisse is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Our Family's Basic Recipe for Bouillabaisse is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook our family's basic recipe for bouillabaisse using 22 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Our Family's Basic Recipe for Bouillabaisse:

1. Take Several kinds of your favorite seafood.
2. Make ready 2 slice White fish (sea bream, grunt, etc) fillets
3. Take 1 Squid
4. Prepare 1 pack Manila clams
5. Make ready Vegetables
6. Prepare 1/4 Onion
7. Make ready 10 cm Celery
8. Take 1/5 Carrot
9. Take 1 Potato
10. Take 1 clove Garlic
11. Prepare 1/2 large Tomato (optional)
12. Prepare Flavoring ingredients:
13. Take 2 tbsp Olive oil
14. Take 3 pinch Saffron
15. Prepare 50 ml White wine
16. Prepare 300 ml Water
17. Take 1 tsp Consomme soup stock granules
18. Make ready 1 Bay leaf
19. Prepare 1 Salt and pepper
20. Get Aioli-style sauce
21. Get 1 clove Garlic (grated)
22. Get 2 tbsp Mayonnaise

Steps to make Our Family's Basic Recipe for Bouillabaisse:

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

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