Easiest Way to Prepare Yummy Bouillabaisse

Bouillabaisse. Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer). Bouillabaisse, as you may well know, is a classic Provençal seafood stew from the French port city of Marseilles.

Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Bouillabaisse is a classic French dish from southern France, in particular, of the port town Marseille. You can cook Bouillabaisse using 9 ingredients and 18 steps. Here is how you cook it.

Ingredients of Bouillabaisse

1. You need 250 g of White fish fillet.
2. Prepare 300 g of Clam.
3. Prepare 400 g of Tomato.
4. It's 400 g of Asparagus.
5. Prepare Half of Fennel (around 60g).
6. It's 1 of Onion.
7. You need 1 of quarter of Lemon (around 40g).
8. You need 3 piece of garlic.
9. You need 100 ml of White wine (optional).

There are plenty of variations of bouillabaisse, and even in Marseille you'll find strong debates over. Bouillabaisse is traditionally made with whatever fish is available fresh from the Mediterranean—it's. But real French bouillabaisse is first and foremost a fish soup that's also loaded with fennel, saffron, and other Mediterranean aromatics. Bouillabaisse is perhaps the most bastardized dish that was ever created and as a classicist, that In its strictest form, bouillabaisse is an assertive flavored, richly textured saffron seafood stew made.

Bouillabaisse step by step

1. Leave clam in salt water (15g of salt with 500g of water) for at least 1 hour.
2. Wipe dry the fish fillet before applying salt, paper and olive oil. Leave it for at least 30 mins before cooking.
3. Chop up the vegetables.
4. Stir fry the onion until it turns transparent.
5. Add fennel.
6. Followed by garlic.
7. Add white wine, cook for 5 mins (Optional).
8. Add some salt and pepper before putting tomato.
9. Stir fry the tomato until it turns into paste.
10. Add 1000ml of boiled water.
11. Boil for 10 mins.
12. Add clam.
13. Turn the heat to mild once most of the clam open, then put the fish fillet.
14. Make sure the fish is covered by soup and cook it until medium well.
15. Add asparagus, cook it for 2 mins in mild heat.
16. Taste the soup then add salt and pepper as preferred.
17. Add lemon.
18. Sprinkle the fennel leaf on the soup. Voilà❤️.

Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. Now it's made from any type of fish that's available. This classic Bouillabaisse recipe is packed with flavor! The combination of herb, spice, orange peel, and fennel is divine. The saffron, gives the soup its deep.

Share :