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Bouillabaisse | Hotel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

shrimp : 2 tails
squid : 1 cup
octopus : One
Scallops : Six
tomato : 1 piece
(A) Onion : 1 tablespoon
(A) Ginger : 1 tsp
(A) Garlic : 1/2 piece
Tomato paste : 1 bag (18g)
White wine : 1/2 cup
saffron : 2 knobs
salt : Appropriate amount
pepper : Appropriate amount
Olive oil : 2 tablespoons

Time required

25minutes

Procedure

1) Cut the material 00:23
Cut squid and octopus into pieces that are easy to eat, and cut tomatoes into cubes. (A) Finely chop.
2) Stir-fry garlic and onions to bring out the scent 01:38
Heat olive oil in a pan over medium heat and fry garlic and onions lightly to bring out the aroma.
3) Heat the main ingredients 02:11
As soon as the garlic and onion scents come out, add the ingredients. The order is shrimp, scallop, octopus, squid, tomato, white wine, tomato paste, saffron.
4) Stew 04:00
Cover and simmer over low heat for about 3 minutes.
5) To taste 04:26
Taste and add ginger when tasted with salt and pepper. Complete by boiling once. If there is not enough water, add water as needed and bring to a boil.

Point

・ Recipe for 2 servings of "Easy Bouillabaisse" by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ In France, it can be eaten in summer.
・ Shrimp should be shelled and dashi stock should be removed.
・ Scallops may be frozen.
・ If you don't have white wine, you can use sake.
・ If you don't have saffron, you can use 1 teaspoon of curry powder.
・ If there is not enough water, add water as needed and boil.