Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, sardine and potato bouillabaisse. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
An easy to cook dish with sardines and potatoes; great for a dinner party with big plates and big appetites! Now Armstrong serves his own phenomenal bouillabaisse, packed with shrimp, mussels, clams and monkfish. The secrets to making an authentic bouillabaisse are few, but inviolable—use a good variety of fish, and a good fish stock.
Sardine and Potato Bouillabaisse is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Sardine and Potato Bouillabaisse is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook sardine and potato bouillabaisse using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sardine and Potato Bouillabaisse:
- Prepare 200 g small sardines
- Make ready 3 potatoes
- Make ready 1 can tomatoes
- Prepare 1 onion
- Get 1 stalk celery
- Prepare 1 cube instant soup stock
- Prepare 1 Bay leaf
- Get 1 Tbsp sake or white wine
Featuring a school of several fish, Sardine's Alex Jackson has shared the recipe for his Bouillabaisse, which is relatively simple to follow at home. Headed up by chef Alex Jackson, former head chef at Stevie Parle's Dock Kitchen and Rotorino, Sardine champions Southern. Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).
Instructions to make Sardine and Potato Bouillabaisse:
- Cut potatoes into thick 1 cm slices. Chop the onion and celery. Remove the heads and innards of the sardines, place in a bowl and pour over the sake/white wine. Let marinate for a few minutes.
- Heat a frying pan with olive oil and put in the chopped garlic. When fragrant, add the onions to fry.
- Add a can of tomatoes, 1/2 a can of water, potatoes, soup stock, and bay leaf. Cook on medium heat.
- Once the potatoes become soft, add the sardines and continue to cook for about 10 mins with the lid on, but turn to a lower heat setting. Season with salt and pepper as necessary. Best enjoyed hot!
- Note: I used "S&W Stewed Italian Recipe" Sliced Pear Tomatoes with Oregano & Basil, but any canned tomatoes will be, just add your favorite herbs to taste.
Most people in the United States know bouillabaisse as a rich seafood soup full of shellfish, like lobster, shrimp, scallops, and clams. But real French bouillabaisse is first and foremost a fish soup that's also loaded with fennel, saffron, and other Mediterranean aromatics. Here's how to make it, no. I'm sure most of you are familiar with this dish, it's one we all grew up with, the dish of choice when there was no time to cook anything fancy and you needed something on the dining table fast! This main dish soup is a "poor man's bouillabaisse." Saffron will add a touch of luxury to any dish, and here it infuses the broth and lends its beautiful hue to the potatoes.
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