Our Family's Bouillabaisse-style Tomato Hot Pot. Bouillabaisse is a Provençal fish soup with a tomato base. While there's no strict formula, this hearty seafood soup can contain a The best thing about bouillabaisse is there's something in the pot for everyone at the table (picky children among them): delicious broth. Bouillabaisse is a classic French dish from southern France, in particular, of the port town Marseille.

Our Family's Bouillabaisse-style Tomato Hot Pot This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Heat oil in a large heavy pot over medium-high heat. Stir in parsley and hot bouillabaisse broth.

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, our family's bouillabaisse-style tomato hot pot. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Bouillabaisse is a Provençal fish soup with a tomato base. While there's no strict formula, this hearty seafood soup can contain a The best thing about bouillabaisse is there's something in the pot for everyone at the table (picky children among them): delicious broth. Bouillabaisse is a classic French dish from southern France, in particular, of the port town Marseille.

Our Family's Bouillabaisse-style Tomato Hot Pot is one of the most favored of recent trending meals in the world. It is easy, it's quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Our Family's Bouillabaisse-style Tomato Hot Pot is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have our family's bouillabaisse-style tomato hot pot using 22 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Our Family's Bouillabaisse-style Tomato Hot Pot:

{Take 1 of pack White fish of your choice (sea bream, cod, monkfish, etc.).
{Make ready 4 of Unshelled shrimp (deveined).
{Get 4 of Chicken wing mid section.
{Get 1 of pack Manila clams have the sand cleaned out of them).
{Take 4 of Wiener sausages.
{Make ready 1/4 of Onion (thinly sliced).
{Make ready 1 large of Potato (cut into bite-sized pieces).
{Prepare 1/2 of Carrot (thinly sliced).
{Get 30 grams of Pasta (I used farfalle this time. You can also break spaghetti into short pieces).
{Make ready 2 of to 4 leaves Cabbage (chopped).
{Get 1 of pack Mushrooms (shimeji, king oyster, etc.).
{Get 1/2 bunch of Greens (spinach, komatsuna, etc.) (cut into about 5 cm in length).

{Get 2 tbsp of Olive oil.
{Get 1 clove of Garlic (minced).
{Prepare 100 ml of White wine.
{Get 1 can of Canned crushed tomatoes.
{Prepare 1000 ml of Water.
{Prepare 1 of Consommé soup stock cube.
{Get 1 tsp of Sugar.
{Make ready 2 tsp of Salt.
{Get 1 of Dried herbs (bay leaf, basil, oregano, thyme).
{Prepare 1 of Pepper.

Ladle mussels and broth into bowls. Bouillabaisse started as a Provençal peasant stew that French fishermen would throw their excess catch into for supper. This dish quickly became refined by. If my family liked what I cooked, then the recipe will be added to Just One Cookbook (our family recipe collection) for my future reference.

Instructions to make Our Family's Bouillabaisse-style Tomato Hot Pot:

Blanch the white fish by dipping into boiling water, and cleaning thoroughly with running water. (I used the cod bones and skin this time.).
Heat olive oil and garlic over medium heat. Once it becomes fragrant, add onion and carrot and sauté..
Push the veggies from Step 2 to the side. Arrange the shrimp and chicken (skin facing down) in an open space and cook both sides until fragrant..
Add the clams, turn up to high heat and sauté a little. Add white wine and cover immediately, and steam until the shells open..
Once the shells open, set aside the clams and shrimp..
Add the canned tomatoes, water, consommé cube, blanched fish from Step 1, potato, pasta (uncooked), sugar, salt, and herbs. Skim off the scum once it boils..
Add cabbage, mushrooms, and sausages and simmer. Once the potato and pasta softens, put the clams and shrimp back into the pot, and also add the greens..
Adjust the taste with salt and pepper, and it's done Garnish with aioli sauce, made by mixing grated garlic into mayonnaise, if you like..
Make this into a risotto to finish! Add cooked rice, pizza cheese, and as much grated cheese as you like, and it's done after simmering for a little bit The charred cheese tastes awesome!.

The recipe I am sharing today is bouillabaisse. It's not difficult to make but the key to the great flavor is to get good seafood. I love the taste of warm tomato based. Fashion Podcasts Beauty Family Food Recipes Home Weddings. Add the seafood stock, tomatoes, orange zest and juice, saffron and bay leaf.

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