Bouillabaisse, Making Your Own Stock Gives the Exact Same Restaurant Taste

Steps

1. 1

   Heat a pot over high heat, add surf clams, white wine, and mussels, remove the shellfish once they open

2. 2

   Add lobster head, flatfish bones, and vegetable scraps to water, bring to a boil and skim the foam

3. 3

   Add star anise and pickling spice, simmer over medium heat for 30 minutes, then add thyme, steep for 5 minutes, and strain

4. 4

   Add potato 5 minutes before straining the stock, and add lobster tail 1 minute before, cook briefly and remove

5. 5

   Prepare vegetables and seafood in advance

6. 6

   Melt butter in a pot and sauté garlic, carrot, celery, onion, and scallion in that order

7. 7

   Cut tomato into large pieces and sauté, when half-cooked add tomato paste and continue sautéing

8. 8

   Pour in the prepared stock, reduce by 1/3, blend in a blender, then strain through a fine sieve

9. 9

   Add potato, clams, and lobster to the strained bouillabaisse, bring to a boil, turn off the heat, add squid rings to cook with residual heat

10. 10

    Plate the seafood and potato, pour the bouillabaisse over, top with herbs to finish