First of all, you need to cook the broth for the future soup. Here tails, ridges and fish heads will do. Put them in a saucepan, cover with water and cook for about half an hour. Then strain the broth.

If you are using frozen fish, let it thaw first. Then strip the fillet from any bones that may be in it. Cut the fish into large pieces, free the shrimp from the shell, peel the squid and also chop it into pieces.

Spices and seasonings play a huge role in this soup. To prepare them properly, take cheesecloth, ground black pepper, dried basil, nutmeg, chopped ginger and cloves. Add grated orange zest to these fragrant spices. Roll it all up in a bag. Thus, the seasonings will give the soup their own unique bouquet, but will remain in the gauze.

Dice the onion, celery, garlic and tomato while the fish broth cooks.

Peel and boil the potatoes. Then remember her with a fork. Wash onion, garlic and celery, peel and chop into smaller squares. Heat the olive oil in a skillet and fry the prepared vegetables in it.

The tomato should be peeled. To do this, pour boiling water over it, then it will be very easy to separate. Cut it into small cubes and send to fry in a skillet with vegetables. Pour a glass of white wine there.

Pour the broth over the fried vegetables, then toss in the gauze bag filled with spices and herbs. Lay out large pieces of fish fillets.

Throw rice into the soup. Stir it thoroughly and cook under a closed lid for twenty minutes over low heat. Then, a few minutes before the dishes are fully cooked, load the seafood into the soup. They will cook very quickly. Take out the bag of spices, turn off the heat, cover the soup with a lid and let it brew. In the meantime, prepare the sauce.

For the sauce in a bowl, combine chopped garlic, two tablespoons of extra virgin olive oil, and three raw chicken yolks. Season with pepper and salt to taste. Cut the loaf into slices and dry in the toaster. Put the sauce on the croutons and serve with the soup.

Those who have had a chance to visit restaurants located in the south of France will surely remember the traditional specialty - bouillabaisse. The classic bouillabaisse, which Marseille fishermen cooked several hundred years ago, is a soup based on several types of fish. The book of French chefs La Cuisiniere provencale, published back in 1895, claims that you can put up to 40 types of fish in a Marseille fish soup! Suitable for the dish are mackerel, sardines, pink salmon, cod, salmon, sea bass, sea bass, dorado, smelt, pike perch, as well as other edible representatives of the marine fauna.

Over the years, the classic soup recipe has undergone changes and the legendary bouillabaisse began to include vegetable dressing, seafood (mussels, squid, shrimp), orange or lemon, garlic, many spices, and sometimes even white wine. Thanks to the diverse combination of ingredients, the original recipe for bouillabaisse fish soup was born with a unique piquant taste and delicate marine aroma. Bouillabaisse has become a kind of attraction in Provencal and Marseille, because almost every guest of the country wants to taste a plate of the famous fish soup. The cost of a serving of real Marseille fish soup in Mediterranean restaurants sometimes exceeds 100 euros.

If you want to appreciate the taste of the popular bouillabaisse soup, you do not have to go to the Mediterranean coast of France. You can easily make your own fish soup by following our instructions.

Recipe Information

Cuisine: French.

Cooking method: cooking.

Total cooking time: 50 min.

Servings: 6 .

Ingredients:

• fish (seafood, from 2 to 7 species) - 500 g
• shrimp - 150 g
• squid - 200 g
• mussels - 100 g
• potatoes - 4 pieces
• onion - 1 pc.
• tomatoes - 4 pcs.
• olive oil - 3 tbsp l.
• white wine - 1 glass
• garlic - 5 cloves
• chili pepper - 1/2 pc.
• bay leaf - 3 pcs.
• black pepper (and white, peas) - 4-5 pcs.
• lemon zest - 1/2 pc.
• spices for fish - 1 tbsp. l.
• oregano - 1 tsp
• dried basil - 1 tsp
• salt to taste.

Cooking method

1. 
   Any set of seafood and several types of fish, from the cheapest to the most expensive varieties, are suitable for this soup.
2. 
   The fish should be peeled, washed, cut into pieces. Wash seafood (squid, mussels, shrimps). Peel the squids, cut into 4x4 centimeters squares. Remove shells from shrimp (king).
3. 
   The set of vegetables and spices for bouillabaisse soup also varies. But it will always be tomatoes, lemon peel, white wine, onions and garlic. With potatoes, the soup turns out to be more rich.
4. Finely chop the onion and garlic.
5. 
   Pour olive oil into a saucepan.
6. 
   Take the tomatoes (fresh or frozen), remove the skin, cut into cubes and add to the garlic and onion. Simmer onions, garlic and tomatoes for 5 minutes.
7. 
   Peel the potatoes, cut into small cubes.
8. 
   Add chopped potatoes, bay leaves, lemon zest, all spices, chili peppers to the tomatoes, onions and garlic.
9. 
   Pour three liters of water into a saucepan, cook for 20 minutes until the potatoes are tender.
10. 
    Pour in white wine, salt, lay prepared pieces of fish and seafood.
11. 
    Do not stir the soup. Just use a spoon to gently press everything to the bottom so that the liquid covers the fish and seafood.
12. 
    Cook then over low heat for 3-4 minutes.
13. Ready rich bouillabaisse now remains to be poured into plates. The soup is served with rui garlic sauce and croutons. We hope you managed to arrange a real feast of taste!

Note to the hostess:

• During cooking, several sprigs of celery are often placed in bouillabaisse.
• To make rui sauce, you will need: 3 egg yolks, 2 tablespoons. olive oil, a pinch of black pepper, 4 minced garlic cloves. Mix all the ingredients thoroughly, serve the finished sauce in a saucepan.

Ingredients

Fish (any) - 500 g

Shrimps - 100 g

Bulb onions - 1 pc.

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 tablespoon

• 120 kcal
• 20 minutes.

Cooking process

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 Hephaestus with just such a soup.

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

You won't be able to “scrape along 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, usually 3-7 species. Usually cheap small fish and one or two of the more expensive ones.

So, fry the chopped onions 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 lemon zest 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 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 it is easiest to make it by combining olive oil mayonnaise with garlic, hot chili and saffron.

Bouillabaisse soup
Proven recipe for Bouillabaisse soup, step by step with photos.

One of the most expensive soups in the world. Cook at home.

Historically, bouillabaisse is a cheap ear of Marseille sailors, which was later supplemented by expensive seafood. But although bouillabaisse has undergone changes in ingredients, it has remained unchanged in technology. How did the founding fathers prepare bouillabaisse - the toilers of the sea, smelling of salty spray? They simply boiled it from all the fish that remained after the sale of the catch. This is how it turns out: both bouillabaisse and another famous French soup - onion - are chowders for the poor. Meanwhile, such a glory! Not only folk, but quite aristocratic!

In many restaurants the price for a plate of "cheap" soup is several hundred euros. We will not go to restaurants, but we will cook bouillabaisse at home and delight our family and friends with this exotic, but insanely delicious dish.

What is special about bouillabaisse?

At firstthe more types of sea reptiles you use, the better. Ideally, if there are at least 5 of them - fish potpourri is welcome. It is great if there are expensive varieties of the inhabitants of the abyss, lobsters, for example.

Secondly, the vegetables that make up the bouillabaisse are necessarily fried or at least gently sauteed, like in Ukrainian borscht, which is not typical for fish soups. And then they are stewed along with the broth to an extreme, almost distilled saturation.

All other features - the addition of nuts, vinegar or certain spices (saffron, for example) - are regional.

Bouillabaisse recipe ingredients

• fresh fish of different varieties - 1.5 kg
• tiger prawns - 200 g
• mussels - 200 g
• squid - 200 g
• scallops - 200 g
• onions (or shallots) - 2 pcs.
• potatoes - 3 pcs.
• tomatoes - 500 g
• celery - 2 pcs.
• bay leaf - 2 pcs.
• zest of one lemon
• black pepper
• spicy herbs (provencal set)
• some white wine

How to cook bouillabaisse

Buybes is a complex soup that takes a lot of time and consists of several stages. If you do everything strictly according to the recipe, you will end up with a thick (similar to the second course), rich and incredibly tasty soup.

1. Making a rich fish broth for bouillabaisse... Start by carving all the fish. Remove the fillet of large fish, and put the bones, heads, tails and fins in a saucepan, cover with water and cook for exactly 1 hour. For the fish that is being boiled, it is advisable to put carrots, cut into large pieces, and whole onions (you can in the husk). By the way, you can use any fish (not just those intended for bouillabaisse), even the cheapest varieties, you still have to throw it away.

Another component of the rich broth is the fragrant bouquet of garni. Collect all the spices in a bag, cheesecloth, or strainer. Add the orange zest, which must first be dried for an hour. Throw the bag into the broth and start making the soup itself.

Don't forget to strain the finished fish broth!

2. Cooking vegetables for bouillabaisse. Chop the onion, garlic and tomatoes, put in a saucepan or saucepan and simmer over low heat. When the vegetables in the saucepan are tender, add a glass of white wine and evaporate.

Pour chilled broth over the stewed vegetables and simmer for 40-45 minutes over low heat. Remember to stir.

Separately, in a saucepan in which the soup will end up, put the potatoes, cut into large pieces, to boil. When ready, lightly mash with a potato grinder. (Instead of potatoes - this is the Norman version of the recipe - fennel is used in Provence).

3. Preparation of seafood. You have already set aside the fish fillets, cut them into pieces.

Then go seafood. They need to be rinsed and cleaned. You can leave the tails on the shrimp (but do not forget to remove the intestines if the shrimp are large).

Cut the squid and chop finely. (read HERE and THERE for how to peel and boil squid).

If you are going to add sea clams in shells to the soup, then it is better to rinse them several times in running water, and then throw them in salted water for a couple of minutes. This will wash out all the sand from them.

4. "Assembling" bouillabaisse... Combine prepared potatoes, stewed vegetables and fish fillets in a saucepan. Simmer over low-medium heat until fillets are tender.

It is better to put mussels, shrimps and clams in the last 10 minutes of cooking (clams even later, 2 minutes before the end of cooking), otherwise they will become tough. As soon as the clams have opened, the soup is ready - it can be removed from the heat and poured into bowls. Add fresh herbs and ground pepper to each plate.

5. How bouillabaisse is served. Bouillabaisse is usually served with a loaf, lightly pan-dried and grated garlic with a hot sauce. In some cases, garlic toast is placed directly on a plate and poured over with soup (just like in onion soup).

The mentioned sauce deserves a separate word, since the classic bouillabaisse is "wrong" without it. The sauce is called "rui" and it is quite simple to make it at home.

6. Recipe for bouillabaisse rui sauce. Crush the cloves of garlic with a press (the more the better), combine with 1 pod of fresh chili, salt with coarse sea salt, season with cayenne pepper and saffron (the sauce turns out to be bright yellow). Mix 3 yolks with a fork and combine with your mixture. Add some olive oil at the end. It is in this sauce that croutons should be dipped.

The taste is very spicy! If you have gastritis, we warned you!

It will not be superfluous to remember that the inhabitants of the seabed such as shrimp contain a lot of "bad" cholesterol.

However, these dietary inconveniences are more than offset by the huge benefits of fish soup - light, nutritious, containing a lot of valuable minerals, vitamins, omega-3 fatty acids. Enjoy!

Bouillabaisse soup recipe
A step-by-step master class on making French bouillabaisse soup at home.

Today, many do not even realize that once the bouillabaisse soup, which now costs several hundred euros in some restaurants, was a traditional fish soup of the poor. How did bouillabaisse become a gourmet dish, and what are the secrets of its preparation? About this in this article.

For a delicious bouillabaisse, you need to prepare the vegetables properly. Namely, they must be fried before being combined with broth.
This fish soup stands out from all other dishes in that a large amount of seasonings and various kinds of spices are added to it.

French soup has its own varieties. There is a Marseille and Norman bouillabaisse recipe. The main difference is that potatoes are added to the last cooking option.

History of French bouillabaisse soup

The history of the famous French bouillabaisse soup has been known since the days of Marseille sailors. At that time, the recipe for bouillabaisse soup was extremely simple. They cooked it in the most usual way, namely the ingredients of the fish soup were the usual leftovers from their catch. Remains of shrimp, small fish, shellfish, etc.

An analogue of the well-known fish soup. But over time, the recipe for French fish soup has gone through a modernization stage. From an ordinary soup for the poor, the dish has turned into an expensive and sophisticated culinary masterpiece. Ingredients such as lobster, scallops and other expensive delicacies were added to the composition. Initially, the first Marseilles soup was made with slices of bread, which is not typical for today.

What is the secret of a delicious fish dish? In order to experience the real flavoring benefits of French bouillabaisse soup, first of all, you need quality and fresh ingredients. The fish and all other ingredients must be very fresh. Moreover, one kind of fish is indispensable here.

For such a dish you need 5 varieties of different fish and seafood. It can be conger eel, sea rooster, and other representatives of marine life.
In fact, there are many recipes for French fish soup. But what is the classic recipe for bouillabaisse soup in Marseille?

• Cuisine: French
• Type of dish: hot first
• Cooking method: on the stove
• Servings: 4
• 1.5 h

The classic Bouillabaisse soup recipe

• about two kilograms of different types of fish,
• 3 cloves of garlic,
• 3 pcs. tomato,
• 1 fennel onion
• spices (thyme, basil, tarragon, the usual parsley, bay leaf),
• 3 stalks of celery,
• sea \u200b\u200bsalt,
• onions and leeks, each with 2 heads,
• olive oil.

French fish soup Bouillabaisse - a classic recipe with a photo at home:

Cooking a fragrant fish broth
Peel the fish, remove the offal, remove the tailings and put in a saucepan and cover with water. Bring to a boil, add spices and reduce heat on the stove. You can add a 4-part onion and coarsely chopped carrots for flavor. The total cooking time is about one hour.

In the meantime, get busy preparing vegetables for the Marseille soup
Finely chop peeled and washed vegetables: garlic, celery, onions and leeks. Fry them in olive oil, which will take about 7 tablespoons.

Then blanch the tomatoes and turn them into puree.
Prepare the fennel. It is also finely chopped and sautéed in olive oil. Later add tomato puree and vegetables browned earlier to it.

Cooking delicious French fish soup
When the broth is ready, it must be cooled and filtered. Then remove the fish heads and grind the vegetables through a sieve.
We connect all the components. Add all previously prepared vegetables and fish pieces to the broth. Salt. Cook over low heat for about ten to fifteen minutes.

If you are preparing a dish with seafood, add them to the pan 3-5 minutes before the end of cooking.

Serve such bouillabaisse in this way, namely, first put a piece of fish on a plate, and then add the broth. A dried baguette and rui garlic sauce are perfect for this whole culinary composition. This delicious fish soup allows you to experience the taste of fish combined with vegetables.
Bouillabaisse is a worthy competitor among other dishes in the culinary world.

French fish soup Bouillabaisse
French fish soup bouillabaisse - a classic recipe with a photo at home is easy to prepare. This is a variant of fish soup with vegetables.

In any national cuisine there is such a dish: in their own country it is prepared from what is at hand when there is nothing to eat, but in other states it becomes a real delicacy. Italians have pizza, in Japan - sushi, and in France - bouillabaisse soup. In this country, it is served in cheap cafes and expensive restaurants, and it is always popular with tourists and residents of France. What kind of delicacy is this and how can I learn how to cook it? The most popular French bouillabaisse recipes.

The history of bouillabaisse and the peculiarities of its preparation

Marseille is traditionally considered the birthplace of bouillabaisse. Many centuries ago, the sailors of this city, after a long working day, sold out their catch, and cooked soup from the leftovers to satisfy their own hunger. Everything that remained in the nets after the buyers dismantled a good product was used: small fish, squid, shrimp, molluscs and other marine life. To somehow dilute the smell of fish, they added aromatic herbs and some vegetables that are at hand.

Bouillabaisse was originally very simple to prepare, and most importantly - cheap, affordable for the poorest segments of the population. Now it is often called the soup of the poor for the rich. This is because the method of its preparation has changed a little over time and the way of its preparation has improved, the ingredients have become much more expensive. In French restaurants, a serving of bouillabaisse can cost about 200 euros due to the fact that it contains scallops, lobster meat and other expensive seafood.

Note! Bouillabaisse became popular in many countries. For example, in Russian restaurants it is often served under the name "Marseilles ear".

In addition, it is customary to add a bouquet of garni made from aromatic herbs and spices as a seasoning for bouillabaisse:

• 1 green leek leaf,
• 2 bay leaves,
• 4 sprigs of thyme,
• 2 sprigs of parsley.

Now it is difficult to define a single recipe for this fish soup: in each region of France it is prepared in its own way, adding local flavor to the dish. But there are several main rules for cooking:

You can have any seafood and even fish leftovers (heads, ridges, tails or fins), but at least 4-5 different types, and in fact - the more the better.

The exact proportions of products are also difficult to deduce, but most often they are something like this:

• 2 kilograms of fish,
• 2 onions,
• 2 large tomatoes,
• 2 bay leaves,
• 2-3 sprigs of thyme,
• 5 sprigs of parsley,
• half a glass or slightly more dry wine.

In addition, you can, following the example of chefs from different regions of France, diversify the bouillabaisse recipe by adding walnuts and replacing wine with calvados, as in Normandy, acidifying with vinegar, as in Brittany, or adding potatoes, as in Toulon.

Various recipes for French soup: we cook it yourself at home + photo

We have selected several recipes for you, which include the products available in our stores.

Classic version with rouy sauce

For a classic recipe, fish of 5-6 species are usually taken. In this case, it is better to buy two types of expensive fillets, and the rest can be small cheap fish.

Take these products:

• 1.5 kg of fish of different types,
• 200 g squid,
• 200 g shrimp
• 100 g mussels
• 100 g scallops
• 2 medium onions
• 4-6 cloves of garlic
• 3 fresh large peeled tomatoes,
• 200 g dry white wine,
• 2 large celery stalks,
• 2 leeks,
• 5 bay leaves,
• 5 peas of black and white pepper,
• 1 orange,
• ½ bunch of greens (dill and parsley),
• spices for fish - basil, thyme and saffron.

Instead of fresh tomatoes, you can take 1 can marinated in your own juice. Now let's start cooking:

Rinse the fish thoroughly. In our case, this is a piece of tuna, stingray fillet, barracuda, salmon and paw-paw fish head.

The bouillabaisse soup is ready. But to serve it correctly, it is not enough to pour the soup into bowls and sprinkle with chopped herbs. A required attribute is rui sauce, for which you will need:

• 1 egg yolk
• 1 pinch of saffron
• 1 pinch of cayenne pepper
• 2 pinches of paprika,
• 1 clove of garlic
• 2 pinches of salt
• 100 ml of olive oil.

The sauce can be made in advance or while making the soup.

1. Stir the yolk in a cup with salt, saffron, paprika and cayenne pepper. Rub the mixture thoroughly with a whisk, but do not whisk!
2. Add olive oil in a thin stream, stirring the sauce blank all the time. The mass should become lighter and similar in consistency to mayonnaise. It doesn't matter if you need less or more oil: you can determine the appropriate thickness by eye.
3. Prepare the croutons: cut the baguette into slices, place on a baking sheet, lightly drizzle with vegetable oil and place in the oven for 3 minutes at 200 ° C.

That's all. Now you can serve bouillabaisse soup, and with it - croutons and roui sauce in a separate bowl.

Toulon Bouillabaisse

A peculiar highlight of bouillabaisse, which is prepared in the French city of Toulon and its environs, is potatoes. In other regions, it is not added to fish soup.

• 300 g fillet of any sea fish,
• 300 g fish tails and heads,
• 1 potato,
• 1 onion,
• 2 large tomatoes,
• 1/2 fennel onion
• 200 g large shrimps,
• 200 g mussels
• 1 squid carcass (can be frozen),
• salt, pepper, bay leaf, fennel seed, saffron.

The products are ready, you can start.

Place the heads, tails and fillets in a deep bowl, cover with water and boil a strong broth for 20 minutes. Close to the end of the cooking process, salt, add pepper and bay leaf to taste.

Cooking bouillabaisse fish soup: fine French cuisine in your home
Surprise loved ones with a fragrant miracle from French chefs! There is nothing complicated in making bouillabaisse fish soup. Various recipes to your liking.

Leafing through fashionable glossy magazines, many probably paid attention to the name slightly unusual for our ear - bouillabaisse soup, the classic recipe for which, although quite difficult to withstand, is insanely tasty as a result! However, having learned the price of this dish in French restaurants, many connoisseurs of history will be surprised, because initially this dish was considered the cheapest food intended for the poor.

You will be surprised to know how this soup came into being as a first course! On the Mediterranean coast of France, where thousands of fishermen made their living by catching and selling fish, there were no expensive restaurants or very wealthy people. Therefore, the sellers could not afford to throw away those leftovers of fish that were not sold during the day in the evening - so they came up with the idea of \u200b\u200bmaking a nutritious soup out of them.

With the development of tourism in these areas, the restaurant business began to develop, the main persons of which - the famous chefs of Marseille - also did not mind saving money by making a simple, but at the same time extremely tasty, and therefore popular dish. This is how the famous French bouillabaisse soup appeared - the first dish made from lobster and other expensive seafood. And since the benefits of eating soups are still not worth arguing - the first courses are really healthy and even necessary - we suggest you learn how to cook such a dish yourself, because in some restaurants in Provence you will be asked up to 200 euros per serving of such a delicacy.

The nuances of making bouillabaisse soup

There are two main recipes for bouillabaisse: Marseille and Norman. They have one significant difference: Marseille is prepared exclusively from seafood, while in Norman, potatoes are necessarily added. True connoisseurs of this dish advise not to go to the restaurant for it immediately after opening: it takes at least five hours to cook bouillabaisse according to all the rules!

It is important to understand that the classic recipe involves the use of strictly defined ingredients and does not allow any substitution! However, the recipes offered to our hostesses are often adapted, because the Marseille bouillabaisse requires the use of such types of seafood:

• Gurnard
• Sea scorpion
• Sunflower

These are the main components, in addition to which they add from 7 to 10 types of fish and seafood, with the clarification that the more variety, the tastier the bouillabaisse fish soup will turn out. At home, use the available types of marine life, but at least 4-5 varieties.

Bouillabaisse cooking sequence

Initially, broth is cooked, which can be made either from small cheap fish, or from the tails and heads of the main components of the soup. Then the broth is filtered, the used fish is no longer needed.

While preparing the broth, tackle the main component of real bouillabaisse - "a bouquet of garni": cut the orange zest into large pieces, take a few laurel leaves, 7-8 peas of black allspice, saffron, basil and thyme - to taste. If you plan to cook bouillabaisse often, sew a special bag of thin fabric for spices, and ordinary gauze will do for one time, in which all this must be folded and tied well.

Chop two large onions and a head of garlic, and fry them in a thick-walled saucepan in vegetable oil. Add three large chopped fresh tomatoes, a glass of white wine, and after a couple of minutes, pour in the strained broth and put the "garni bouquet". Leave to stand without fire.

Now is the time to fold the coarsely chopped fish and potatoes if you are following the Norman recipe. Don't make an expensive exotic recipe out of bouillabaisse - use the available products. Bring to a boil, reduce heat, and after 20 minutes add seafood - mussels, squid, shrimp. After five minutes, turn off the heat, remove the spice bag, and the soup is ready. It should be served with white croutons, of which there should be a lot.

Historically, bouillabaisse is a cheap ear of Marseille sailors, which was later supplemented by expensive seafood. But although bouillabaisse has undergone changes in ingredients, it has remained unchanged in technology. How did the founding fathers prepare bouillabaisse - the toilers of the sea, smelling of salty spray? They simply boiled it from all the fish that remained after the sale of the catch. This is how it turns out: both bouillabaisse and another famous French soup - onion - are stews for the poor. Meanwhile, such a glory! Not only popular, but quite aristocratic!

In many restaurants the price for a plate of "cheap" soup is several hundred euros. We will not go to restaurants, but we will cook bouillabaisse at home and delight our family and friends with this exotic, but insanely delicious dish.

What is special about bouillabaisse?

At firstthe more types of sea reptiles you use, the better. Ideally, if there are at least 5 of them - fish potpourri is welcome. It is great if there are expensive varieties of the inhabitants of the abyss, lobsters, for example.

Secondly, the vegetables that make up bouillabaisse are necessarily fried or at least gently sauteed, as in, which is not typical for fish soups. And then they are stewed along with the broth to an extreme, almost distilled saturation.

All other features - the addition of nuts, vinegar or certain spices (saffron, for example) - are regional.

Ingredients

• fresh fish of different varieties - 1.5 kg
• tiger prawns - 200 g
• mussels - 200 g
• squid - 200 g
• scallops - 200 g
• onions (or shallots) - 2 pcs.
• potatoes - 3 pcs.
• tomatoes - 500 g
• celery - 2 pcs.
• bay leaf - 2 pcs.
• zest of one lemon
• black pepper
• spicy herbs (provencal set)
• some white wine

Preparation

Buybes is a complex soup that takes a lot of time and consists of several stages. If you do everything strictly according to the recipe, you will end up with a thick (similar to the second course), rich and incredibly tasty soup.



1. Making a rich fish broth for bouillabaisse... Start by saying everything. Remove the fillet of large fish, and put the bones, heads, tails and fins in a saucepan, cover with water and cook for exactly 1 hour. For the fish that is being boiled, it is advisable to put carrots, cut into large pieces, and whole onions (possible in the husk). By the way, you can use any fish (not just those intended for bouillabaisse), even the cheapest varieties, you still have to throw it away.



Another component of the rich broth is. Collect all the spices in a bag, cheesecloth, or strainer. Add the orange zest, which must first be dried for an hour. Throw the bag into the broth and start making the soup itself.

Don't forget to strain the finished fish broth!



2. Cooking vegetables for bouillabaisse. Chop the onion, garlic and tomatoes, put in a saucepan or saucepan and simmer over low heat. When the vegetables in the saucepan are tender, add a glass of white wine and evaporate.



Pour chilled broth over the stewed vegetables and simmer for 40-45 minutes over low heat. Remember to stir.

Separately, in a saucepan in which the soup will end up, put the potatoes, cut into large pieces, to boil. When it's done, lightly mash it with a potato grinder. (Instead of potatoes - this is the Norman version of the recipe - in Provence).



3. Preparation of seafood. You have already set aside the fish fillets, cut them into pieces.

Then go seafood. They need to be rinsed and cleaned. You can leave the tails on the shrimp (but do not forget to remove the intestines if the shrimp are large).





If you are going to add sea clams in shells to the soup, then it is better to rinse them several times in running water, and then throw them in salted water for a couple of minutes. This will wash out all the sand from them.



4. "Assembling" bouillabaisse... Combine prepared potatoes, stewed vegetables and fish fillets in a saucepan. Simmer over low-medium heat until fillets are tender.

It is better to put mussels, shrimps and clams in the last 10 minutes of cooking (clams even later, 2 minutes before the end of cooking), otherwise they will become tough. As soon as the clams have opened, the soup is ready - it can be removed from the heat and poured into bowls. Add fresh herbs and ground pepper to each plate.



5. How bouillabaisse is served. Bouillabaisse is usually served with a loaf, lightly pan-dried and grated garlic with a hot sauce. In some cases, garlic toast is placed directly on a plate and poured over with soup (just like in onion soup).

The mentioned sauce deserves a separate word, since the classic bouillabaisse is "wrong" without it. The sauce is called "rui" and it is quite simple to make it at home.

6. Recipe for bouillabaisse rui sauce. Crush the cloves of garlic with a press (the more the better), combine with 1 pod of fresh chili, salt with coarse sea salt, season with cayenne pepper and saffron (the sauce turns out to be bright yellow). Mix 3 yolks with a fork and combine with your mixture. Add some olive oil at the end. It is in this sauce that croutons should be dipped.

The taste is very spicy! If you have gastritis, we warned you! 🙂

However, this dietary inconvenience is more than offset by the huge benefits of fish soup - light, nutritious, containing a lot of valuable minerals, vitamins,. Enjoy!