Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sardine and potato bouillabaisse. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sardine and Potato Bouillabaisse is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Sardine and Potato Bouillabaisse is something which I’ve loved my whole life. They are fine and they look wonderful.

Add the potatoes and cayenne pepper to the broth and bring to a simmer. The secrets to making an authentic bouillabaisse are few, but inviolable—use a good variety of fish, and a good fish stock. This recipe for bouillabaisse came from Provençal fisherman Lucien Vitiello.

To get started with this particular recipe, we must prepare a few ingredients. You can have sardine and potato bouillabaisse using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Sardine and Potato Bouillabaisse:

1. Take 200 g small sardines
2. Get 3 potatoes
3. Prepare 1 can tomatoes
4. Prepare 1 onion
5. Take 1 stalk celery
6. Get 1 cube instant soup stock
7. Take 1 Bay leaf
8. Take 1 Tbsp sake or white wine

It's the idea of the fish, garlic and saffron flavours mingling in. Most people in the United States know bouillabaisse as a rich seafood soup full of shellfish, like lobster, shrimp, scallops, and clams. But real French bouillabaisse is first and foremost a fish soup that's also loaded with fennel, saffron, and other Mediterranean aromatics. I'm sure most of you are familiar with this dish, it's one we all grew up with, the dish of choice when there was no time to cook anything fancy and you needed something on the dining table fast!

Instructions to make Sardine and Potato Bouillabaisse:

1. Cut potatoes into thick 1 cm slices. Chop the onion and celery. Remove the heads and innards of the sardines, place in a bowl and pour over the sake/white wine. Let marinate for a few minutes.
2. Heat a frying pan with olive oil and put in the chopped garlic. When fragrant, add the onions to fry.
3. Add a can of tomatoes, 1/2 a can of water, potatoes, soup stock, and bay leaf. Cook on medium heat.
4. Once the potatoes become soft, add the sardines and continue to cook for about 10 mins with the lid on, but turn to a lower heat setting. Season with salt and pepper as necessary. Best enjoyed hot!
5. Note: I used "S&W Stewed Italian Recipe" Sliced Pear Tomatoes with Oregano & Basil, but any canned tomatoes will be, just add your favorite herbs to taste.

Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. While potatoes are cooking, prepare sardines by slitting through the belly lengthwise. Turn so that skin is facing upwards and press down on backbone. Place the open sardines (skin side down) on top of the potatoes and cover with tomato slices and other herbs. Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.

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