Royal Bouillabaisse
ID: 2c6f1413...
A luxurious and rich French-style seafood stew featuring fresh salmon, flounder, crab, mussels, clams, and shrimp. It is served with a creamy saffron rouille spread on baked baguette, capturing the ultimate flavors of the ocean.
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🍳 調理の流れ
Fillet the fish, steam the crabs to extract the meat/roe, and chop the aromatic vegetables. → Simmer the fish bones, heads, sautéed vegetables, tomatoes, herbs, spices, wine, a whole potato, and water for 45-60 minutes to make a rich broth. → Blend the boiled potato with egg yolk, garlic, mustard, saffron, and olive oil to create the creamy rouille, then spread it on torn baguette pieces and bake. → Sear the fish fillets and large shrimp on parchment paper, and cook the clams and mussels in the strained boiling broth. → Assemble all cooked seafood and baked baguette in a bowl, pour the hot broth over, and garnish with fried tiny shrimp and fresh herbs.
調理手順
簡単な手順
Fillet the fish, steam the crabs to extract the meat/roe, and chop the aromatic vegetables. → Simmer the fish bones, heads, sautéed vegetables, tomatoes, herbs, spices, wine, a whole potato, and water for 45-60 minutes to make a rich broth. → Blend the boiled potato with egg yolk, garlic, mustard, saffron, and olive oil to create the creamy rouille, then spread it on torn baguette pieces and bake. → Sear the fish fillets and large shrimp on parchment paper, and cook the clams and mussels in the strained boiling broth. → Assemble all cooked seafood and baked baguette in a bowl, pour the hot broth over, and garnish with fried tiny shrimp and fresh herbs.
イントロ
A luxurious and rich French-style seafood stew featuring fresh salmon, flounder, crab, mussels, clams, and shrimp. It is served with a creamy saffron rouille spread on baked baguette, capturing the ultimate flavors of the ocean.
ステップ 1
Prepare the fish. Fillet the salmon and flounder, and cut them into large portions.
ステップ 2
Chop the onions, leeks, celery, carrots, and fennel. Sauté them in a large pot with olive oil.
ステップ 3
Add the mixed fish trimmings, bones, and heads to the pot, then pour in the white wine.
ステップ 4
Add canned tomatoes, tiny shrimp, tarragon, thyme, star anise, a whole potato, and boiling water. Simmer the broth over medium heat for 45–60 minutes.
ステップ 5
Steam the crabs in a separate steamer for 15–20 minutes, then extract the crab meat and roe.
材料リスト
重要なメモ
Searing the fish on parchment paper prevents the delicate flesh and skin from sticking to the pan.
Boiling the potato directly in the fish broth infuses it with deep seafood flavors, enhancing the taste of the rouille.
Make sure to clean the mussels and clams thoroughly before cooking to remove any sand or grit.
This recipe relies on visual steps from the video; adjust cooking times slightly based on your stove's heat output.
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