Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, our family's basic recipe for bouillabaisse. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Our Family's Basic Recipe for Bouillabaisse is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Our Family's Basic Recipe for Bouillabaisse is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook our family's basic recipe for bouillabaisse using 22 ingredients and 10 steps. Here is how you can achieve it.

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

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

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