Soup Bouillabaisse cook for 50 minutes, leave for 20 minutes. The total cooking time is about 3 hours.
Fish Soup Bouillabaisse
Products
Fish for broth – 2 kilograms
Fish of valuable species – 700 grams (salmon, halibut, trout)
Shrimps, mussels, squids – 150 grams each
Onion – 2 pieces
Garlic – 6 teeth
Tomatoes – 3 pieces
White wine – 200 grams
Olive oil – 2 tablespoons
Orange – 1 piece (zest)
Lavrushka – 3 leaves
Allspice – 15 peas
Basil, thyme, saffron (dry) – half a teaspoon
Salt (preferably sea) – one and a half tablespoons
Water – 2.5 liters
How to cook Bouillabaisse soup
1. Cut two onions into small pieces.
2. Mash two tomatoes (peel off) with a fork.
3. Put 2 kilograms of cheap fish in a saucepan, pour in water and cook for a quarter of an hour.
4. Put the zest of one orange, 3 bay leaves, 15 crushed allspice peas, some basil, thyme and saffron into the spice bag.
5. Add a bag of spices to the fish broth, cook for 10 minutes.
6. Strain the broth, discard the boiled fish, but keep the bag of spices.
7. Pour olive oil into a cauldron, fry garlic and onions for 5 minutes.
8. Add mashed tomatoes, fish broth and a glass of white wine. Put a bag of spices and pieces of salmon, halibut or trout. Cook for a quarter of an hour.
9. Add salt, shrimp, mussels, finely chopped squid, cook for 5 minutes.
Let Bouillabaisse brew for 20 minutes.
See more soups , how to cook them and cooking time!
Tasty Facts
— Bouillabaisse soup is always served with dried white croutons, which are dipped in Rui sauce.
– Rui Sauce: put a crushed chili pepper in a bowl, squeeze out 5 garlic cloves, add a teaspoon of salt (recommended sea), half a teaspoon of cayenne pepper (or black ground). Add 4 yolks, a tablespoon of tomato and mix everything. While continuing to stir, slowly pour in the olive oil.
– It is believed that the taste of the soup is richer, the more fish and other inhabitants of the sea are used for it. Potatoes are added to the soup, but it will no longer be Marseille, but Norman Bouillabaisse.