Recipe: Appetizing Our Family's Basic Recipe for Bouillabaisse

Our Family's Basic Recipe for Bouillabaisse. Great recipe for Our Family's Basic Recipe for Bouillabaisse. This is the dish my husband likes. I like a light flavour, so I settled to this recipe after several experiments.

Directions For the shrimp stock: In a large saucepan over high heat, heat the oil until almost smoking. Add the shrimp shells and tails, onion, carrot and celery and saute, stirring occasionally,. Make the rouille: Puree the mayonnaise, roasted red peppers, olive oil, lemon juice, garlic and a pinch of salt in a blender until smooth. You can have Our Family's Basic Recipe for Bouillabaisse using 22 ingredients and 10 steps. Here is how you cook that.

Ingredients of Our Family's Basic Recipe for Bouillabaisse

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

Transfer to a small bowl; refrigerate until ready to serve. For the Bouillabaisse: Place the stock on the heat and bring to a simmer. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic.

Our Family's Basic Recipe for Bouillabaisse instructions

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..

Cook and stir over a low heat for a few minutes until all vegetables are soft. Julia Child's bouillabaisse: a classic recipe for French seafood soup. Browsing through the book, you'll find recipes that speak to another time, before ingredients like crème fraîche became a staple in the grocery store. Things like chicken aspic decorated with slivers of jarred pimiento and crepes filled with boiled, canned pineapple. Bouillabaisse is a classic Provençal dish of fish cooked in boiling water and plenty of olive oil until a velvety, emulsified broth forms.