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. Trying the traditional Bouillabaisse in Marseille has been on my list of things to do for a while now. It's the idea of the fish, garlic and saffron flavours mingling in.
Sardine and Potato Bouillabaisse is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Sardine and Potato Bouillabaisse is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have sardine and potato bouillabaisse using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sardine and Potato Bouillabaisse:
- Get 200 g small sardines
- Make ready 3 potatoes
- Get 1 can tomatoes
- Get 1 onion
- Make ready 1 stalk celery
- Get 1 cube instant soup stock
- Make ready 1 Bay leaf
- Take 1 Tbsp sake or white wine
Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. Recipes for bouillabaisse vary from family to family in Marseille, and local restaurants dispute which versions are the most authentic. Bouillabaisse, a Provençal word meaning "slow simmer," is special occasion food. It is a good dish to make when you are having a number of guests.
Steps 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.
Bouillabaisse, a Provençal word meaning "slow simmer," is special occasion food. It is a good dish to make when you are having a number of guests. In Marseille, where bouillabaisse originated as fishermen's food, the fish and seafood is traditionally strained from the broth and served on a platter. Bouillabaisse is perhaps the most bastardized dish that was ever created and as a classicist, that truly bothers me. In its strictest form, bouillabaisse is an assertive flavored, richly textured saffron seafood stew made from a specific list of Mediterranean fish that is always served in two courses.
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