How to Make a Bouillabaisse
Prepare all your ingredients and utensils., Pour the olive oil into one of the cooking pots and heat it over medium heat. , Add the chopped onion and leek until they're soft and slightly translucent. , Stir in the garlic., Add the salt, saffron...
Step-by-Step Guide
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Step 1: Prepare all your ingredients and utensils.
Make sure the fish you use is at room temperature, and has been for at least 20 minutes, so they don't slow down the speed at which the stew boils.
Laying out all of your ingredients and utensils before you start making the bouillabaisse allows for better organization and more efficient preparation. -
Step 2: Pour the olive oil into one of the cooking pots and heat it over medium heat.
,, Let it cook for approximately 1 minute until it releases its fragrance. ,,,,,,,,,, Check it every few minutes to see if the mussels or clams have opened. , If necessary, add extra salt or pepper, or whatever herb is your personal preference. , The traditional way of serving a bouillabaisse is to strain out the fish from the stew, then serve the stew as a first course with toasted garlic bread with sauce rouille.
The fish platter is then served as the second course, usually with thinly sliced potatoes with butter. -
Step 3: Add the chopped onion and leek until they're soft and slightly translucent.
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Step 4: Stir in the garlic.
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Step 5: Add the salt
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Step 6: saffron
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Step 7: fresh herbs
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Step 8: tomatoes
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Step 9: as well as the fish heads
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Step 10: trimmings and shrimp shells.
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Step 11: Bring the mixture to a simmer.
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Step 12: Reduce the heat slightly until the stew slowly bubbles
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Step 13: but does not boil.
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Step 14: Allow the stew to cook for 30 minutes.
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Step 15: Strain the stew over the second cooking pot.
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Step 16: Take the solids out of the strainer and discard them.
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Step 17: Put the second pot
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Step 18: now holding the strained stew
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Step 19: on the stove and bring the stew to a boil so the olive oil thoroughly mixes into the rest of the stew instead of floating on top.
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Step 20: Add the shrimp and let them cook for 1-to-2 minutes until they turn pink.
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Step 21: Add the wild cod
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Step 22: halibut and sole as well as the mussels or clams.
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Step 23: Cover the stew and let it simmer.
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Step 24: Taste the stew.
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Step 25: Serve the bouillabaisse with fresh bread or toasted garlic bread.
Detailed Guide
Make sure the fish you use is at room temperature, and has been for at least 20 minutes, so they don't slow down the speed at which the stew boils.
Laying out all of your ingredients and utensils before you start making the bouillabaisse allows for better organization and more efficient preparation.
,, Let it cook for approximately 1 minute until it releases its fragrance. ,,,,,,,,,, Check it every few minutes to see if the mussels or clams have opened. , If necessary, add extra salt or pepper, or whatever herb is your personal preference. , The traditional way of serving a bouillabaisse is to strain out the fish from the stew, then serve the stew as a first course with toasted garlic bread with sauce rouille.
The fish platter is then served as the second course, usually with thinly sliced potatoes with butter.
About the Author
Jose Patel
Committed to making hobbies accessible and understandable for everyone.
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