Our Family's Basic Recipe for Bouillabaisse

Our Family's Basic Recipe for Bouillabaisse

The flavor of the seafood and the fragrance of the saffron are amazing. This is a special recipe when you want to enjoy white wines.

Ingredients: 2 servings

Several kinds of your favorite seafood.
White fish (sea bream, grunt, etc) fillets
2 slices
Manila clams
1 pack
about 10 cm
1 clove
Tomato (optional)
1/2 large
Flavoring ingredients:
Olive oil
2 tablespoons
2 ~ 3 pinches
White wine
50 ml
200 ~ 300 ml
Consomme soup stock granules
1 teaspoon
Bay leaf
Salt and pepper
to taste
Aioli-style sauce
Garlic (grated)
1 clove
2 tablespoons


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

Story Behind this Recipe

This is the dish my husband likes. I like a light flavour, so I settled to this recipe after several experiments.