Our Family's Basic Recipe for Bouillabaisse

Name: Our Family's Basic Recipe for Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slice White fish (sea bream, grunt, etc) fillets; 1 Squid; 1 pack Manila clams; 1/4 Onion; 10 cm Celery; 1/5 Carrot; 1 Potato; 1 clove Garlic; 1/2 large Tomato (optional); 2 tbsp Olive oil; 3 pinch Saffron; 50 ml White wine; 300 ml Water; 1 tsp Consomme soup stock granules; 1 Bay leaf; 1 Salt and pepper; 1 clove Garlic (grated); 2 tbsp Mayonnaise

Servings: persons

2 slice White fish (sea bream, grunt, etc) fillets
1 Squid
1 pack Manila clams
1/4 Onion
10 cm Celery
1/5 Carrot
1 Potato
1 clove Garlic
1/2 large Tomato (optional)
2 tbsp Olive oil
3 pinch Saffron
50 ml White wine
300 ml Water
1 tsp Consomme soup stock granules
1 Bay leaf
1 Salt and pepper
1 clove Garlic (grated)
2 tbsp Mayonnaise

1
Put the saffron in the water, and microwave (to make it fragrant).
2
De-sand the clams.
3
Rinse any bloody parts of the fish, and sprinkle with salt.
4
Chop the squid, and rinse the clams well.
5
Cut the potato into thin quarter-rounds, chop the tomato, and julienne the other vegetables.
6
Pour the olive oil in a pot, stir-fry the garlic over low heat until fragrant.
7
Add all the vegetables except for the potato and tomato, and continue stir-frying.
8
When the vegetables become soft and tender, and the volume decreases to half, turn up the heat to medium, and add the clams.
9
Pour in the white wine, and evaporate the alcohol.
10
When the clams start to open, add the warm water with saffron, consomme, bay leaf, squid, fish which was patted dry, tomato, and potato.
11
When it starts to boil, skim off the scum, turn down the heat to low.
12
Simmer for about 5 ~ 8 minutes until the potato and fish are cooked through.
13
Sprinkle with salt and pepper to taste, and it's done.
14
Serve with aioli sauce.
15
Variation I cooked with saw-edged perch.
16
Variation I cooked mainly with blue mussel, without fish.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 slice White fish (sea bream, grunt, etc) fillets, 1 Squid, 1 pack Manila clams, 1/4 Onion, and more.

Yes, Our Family's Basic Recipe for Bouillabaisse falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!