Our Family's Basic Recipe for Bouillabaisse

Name: Our Family's Basic Recipe for Bouillabaisse
Yield: 2 servings
Cuisine: American
Ingredients: 2 slice White fish (sea bream, grunt, etc) fillets; 1 Squid; 1 pack Manila clams; 1/4 Onion; 10 cm Celery; 1/5 Carrot; 1 Potato; 1 clove Garlic; 1/2 large Tomato (optional); 2 tbsp Olive oil; 3 pinch Saffron; 50 ml White wine; 300 ml Water; 1 tsp Consomme soup stock granules; 1 Bay leaf; 1 Salt and pepper; 1 clove Garlic (grated); 2 tbsp Mayonnaise

cookpad.japan @cookpad_jp

This is the dish my husband likes. I like a light flavour, so I settled to this recipe after several experiments.

Please be careful not to stir too much after adding the seafood because the soup gets cloudy. Recipe by Kechauru recipe

This is the dish my husband likes. I like a light flavour, so I settled to this recipe after several experiments.

Please be careful not to stir too much after adding the seafood because the soup gets cloudy. Recipe by Kechauru recipe

cookpad.japan @cookpad_jp

This is the dish my husband likes. I like a light flavour, so I settled to this recipe after several experiments.

Please be careful not to stir too much after adding the seafood because the soup gets cloudy. Recipe by Kechauru recipe

This is the dish my husband likes. I like a light flavour, so I settled to this recipe after several experiments.

Please be careful not to stir too much after adding the seafood because the soup gets cloudy. Recipe by Kechauru recipe

Saved

Ingredients

2 servings

Several kinds of your favorite seafood.
2 sliceWhite fish (sea bream, grunt, etc) fillets
1Squid
1pack Manila clams
Vegetables
1/4Onion
10cm Celery
1/5Carrot
1Potato
1 cloveGarlic
1/2 largeTomato (optional)
Flavoring ingredients:
2 tbspOlive oil
3 pinchSaffron
50 mlWhite wine
300 mlWater
1 tspConsomme soup stock granules
1Bay leaf
1Salt and pepper
Aioli-style sauce
1 cloveGarlic (grated)
2 tbspMayonnaise

Saved

Steps

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.