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Bouillabaisse

        By: Chef Pong  

Bouillabaisse ซุปปลา บุยยาเบส

Recipe Detail :

Bouillabaisse - This menu is French light meal. It’s a seafood soup.

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Bouillabaisse - This menu is French light meal. It’s a seafood soup.

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1. Any seafood kinds shrimp , octopus , oyster
2. 1 cup of chopped tomato
3. 2 cups of fish bone
4. 1 cup of chopped onion
5. 1 Tbsp. of tomato paste
6. 3 cups of gravy
7. 1 cup of vine
8. 1/2 cup of chopped red onion
9. basil
10. pounded garlic
11. thyme
12. 2 celery
13. 1/2 Red bell sweet pepper
14. 2-3 clove stems
15. Saffron

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1. Warm the pot then put the olive oil in there. Put the fish bone , tomato paste , celery , chopped tomato , red bell , garlic , ไทม์ and vine into the same pot. Boil them until the well combined. After that put the stock gravy , basil and clove into the same pot and keep boiling until they done.
2. Seasoning all seafood kinds with salt , pepper then roast until they done.
3. Boil the soup until they dry out to half on all ingredients. Then put the saffron into the pot and put the salt and pepper in there too. Serve with roasted seafood.

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    Bouillabaisse




    Bouillabaisse - This menu is French light meal. It’s a seafood soup.

    Ingredient of Bouillabaisse

    1. Any seafood kinds shrimp , octopus , oyster
    2. 1 cup of chopped tomato
    3. 2 cups of fish bone
    4. 1 cup of chopped onion
    5. 1 Tbsp. of tomato paste
    6. 3 cups of gravy
    7. 1 cup of vine
    8. 1/2 cup of chopped red onion
    9. basil
    10. pounded garlic
    11. thyme
    12. 2 celery
    13. 1/2 Red bell sweet pepper
    14. 2-3 clove stems
    15. Saffron

    How to Cook Bouillabaisse

    1. Warm the pot then put the olive oil in there. Put the fish bone , tomato paste , celery , chopped tomato , red bell , garlic , thyme and vine into the same pot. Boil them until the well combined. After that put the stock gravy , basil and clove into the same pot and keep boiling until they done.
    2. Seasoning all seafood kinds with salt , pepper then roast until they done.
    3. Boil the soup until they dry out to half on all ingredients. Then put the saffron into the pot and put the salt and pepper in there too. Serve with roasted seafood.

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