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SEAFOOD SOUP BOUILLABAISSE Tomatoes peeled small 5 Cod fillet 1 Clams 20 Prawns or black tiger shrimps 15 Potatoes 2 Onion finely chopped 1 Garlic 2 cloves Water 6 cups Saffron crushed 1 pinch Bay leaf 1 Parsley Salt and pepper Olive oil *No peanuts, tree nuts, milk, eggs, soy, wheat |
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Soup Base
1. Peel the tomatoes. Fork a tomato and place it into a boiling water. Move it to the cold water bowl and peel with hands.
2. Dice the tomatoes. Set aside.
3. Warm a large pot. Saute the garlic with olive oil. Add finely chopped onions and saute until tender in low heat.
4. Add diced tomatoes and bring the heat to high, letting evaporate unwanted moisture about 2 minutes. Stir continuously.
5. Add potatoes cut into large chunks to the pot and saute about 1 minute.
Add potatoes cut into large chunks to the pot and saute about 1 minute.6. Add 6 cups of water, crushed saffron, salt and pepper, and one bay leaf.
7. Keep on high heat until boil, and reduce to low-medium, skimming the forms on the surface until potatoes are tender.
Seafood
1. Soak the clams into salty cold water. Wash them and remove all the sand. Sand is the worst taste destroyer, so do this carefully please.
Soak the clams into salty cold water. Wash them and remove all the sand. Sand is the worst taste destroyer, so do this carefully please.2. Dry the cod with paper towel and sprinkle salt and pepper.
3. Wash the prawns. Do not remove the shells.
Bouillabaisse
1. When the potatoes are tender, add cod and prawns to the pot.
2. Making sure your clams have no sand on them, add them to the soup.
3. Cover and bring to high heat until clams open.
4. Serve hot with chopped parsley.
The REAL bouillabaisse does not serve the seafood they made the soup with.
Also, in South France, they serve the seafood and soup separately.
1. Peel the tomatoes. Fork a tomato and place it into a boiling water. Move it to the cold water bowl and peel with hands.
2. Dice the tomatoes. Set aside.
3. Warm a large pot. Saute the garlic with olive oil. Add finely chopped onions and saute until tender in low heat.
4. Add diced tomatoes and bring the heat to high, letting evaporate unwanted moisture about 2 minutes. Stir continuously.
5. Add potatoes cut into large chunks to the pot and saute about 1 minute.
Add potatoes cut into large chunks to the pot and saute about 1 minute.6. Add 6 cups of water, crushed saffron, salt and pepper, and one bay leaf.
7. Keep on high heat until boil, and reduce to low-medium, skimming the forms on the surface until potatoes are tender.
Seafood
1. Soak the clams into salty cold water. Wash them and remove all the sand. Sand is the worst taste destroyer, so do this carefully please.
Soak the clams into salty cold water. Wash them and remove all the sand. Sand is the worst taste destroyer, so do this carefully please.2. Dry the cod with paper towel and sprinkle salt and pepper.
3. Wash the prawns. Do not remove the shells.
Bouillabaisse
1. When the potatoes are tender, add cod and prawns to the pot.
2. Making sure your clams have no sand on them, add them to the soup.
3. Cover and bring to high heat until clams open.
4. Serve hot with chopped parsley.
The REAL bouillabaisse does not serve the seafood they made the soup with.
Also, in South France, they serve the seafood and soup separately.
