Bouillabaisse Soup, Recipe With Photo

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Fish (any) - 500 g

Shrimps - 100 g

Squid - 200 g

Mussels - 100 g

Bulb onions - 1 pc.

Tomatoes - 4 pcs.

Potatoes - 3 pcs.

Garlic - 4-6 cloves

White wine - 1 glass

Bay leaf - 3 pcs.

Black pepper (and white, peas) - 4-5 pcs.

Lemon zest - 1/2 pc.

Spices for fish - 1 tbsp.

• 120 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step by step recipe with photo

Delicious and interesting soup from French chefs. I read it on the wiki, it turns out that bouillabaisse is a traditional dish of fishermen in Marseille, and earlier it was prepared from the fish that remained after the sale, that is, from the leftovers. Basically, Bouillabaisse soup is a cheap fisherman's stew.

Recently, and all thanks to the endless stream of tourists, the culinary specialists of Marseille have created quite biting versions of this soup using various seafood. Don't faint: you might be asked to pay 200 euros for a bowl of this soup! Here's a soup. Yes, there is also a legend, guess whose… French, of course.:) So she says that Aphrodite herself every day regaled just such Hephaestus's soup.

Now imagine yourself as a fisherman in Marseilles, and let's start creating Bouillabaisse soup.

You won't be able to scrape the bottom of the barrel, so if you want to taste real fish stew, you will have to go to the fish market. Almost anything seafood is suitable - both fish and seafood. I have mussels in a shell and just peeled mussels, squid, shrimp, salmon belly, herring and herring caviar. Any fish is taken, as a rule, 3-7 species. Usually cheap small fish and one or two of the more expensive ones.

So, fry the chopped onion and garlic in vegetable oil for about a minute and add the chopped tomatoes (remove the skin from them first, pouring boiling water over them). Add the diced potatoes, bay leaf, all the spices and cook for a few minutes.

I will say that it is the zest of the lemon that creates exactly that unique taste!

Pour water, add a glass of white wine and wait 15 minutes for the potatoes to boil.

Seafood and fish pieces are placed last in the bouillabaisse. Cook them for no more than 3 minutes.

It is customary to serve the "rui" garlic sauce with Bouillabaisse soup. The sauce itself is prepared separately, but the easiest way to make it is to combine mayonnaise in olive oil with garlic, hot chili and saffron.