Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, sardine and potato bouillabaisse. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Add the potatoes and cayenne pepper to the broth and bring to a simmer. The secrets to making an authentic bouillabaisse are few, but inviolable—use a good variety of fish, and a good fish stock. This recipe for bouillabaisse came from Provençal fisherman Lucien Vitiello.

Sardine and Potato Bouillabaisse is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Sardine and Potato Bouillabaisse is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have sardine and potato bouillabaisse using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sardine and Potato Bouillabaisse:

1. Take 200 g small sardines
2. Prepare 3 potatoes
3. Prepare 1 can tomatoes
4. Prepare 1 onion
5. Take 1 stalk celery
6. Get 1 cube instant soup stock
7. Take 1 Bay leaf
8. Make ready 1 Tbsp sake or white wine

It's the idea of the fish, garlic and saffron flavours mingling in. 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. 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!

Instructions to make Sardine and Potato Bouillabaisse:

1. 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.
2. Heat a frying pan with olive oil and put in the chopped garlic. When fragrant, add the onions to fry.
3. Add a can of tomatoes, 1/2 a can of water, potatoes, soup stock, and bay leaf. Cook on medium heat.
4. 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!
5. 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.

Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. While potatoes are cooking, prepare sardines by slitting through the belly lengthwise. Turn so that skin is facing upwards and press down on backbone. Place the open sardines (skin side down) on top of the potatoes and cover with tomato slices and other herbs. Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille.

So that is going to wrap it up for this exceptional food sardine and potato bouillabaisse recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!