Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, our family's basic recipe for bouillabaisse. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Our Family's Basic Recipe for Bouillabaisse is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Our Family's Basic Recipe for Bouillabaisse is something which I’ve loved my entire life.

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

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

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

Instructions 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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