Bouillabaisse soup Bouillabaisse

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to cook Bouillabaisse soup Bouillabaisse? Prepare the necessary ingredients. You can take any fish, I have hake and trout. Ideally, you need fresh large shrimp, mussels, and squid. But in our realities, you can use frozen sea cocktail, fresh frozen shrimp (raw, not boiled!) and mussels (I have two types - with and without shell). The more seafood and fish there are, the tastier the soup. Instead of fresh tomatoes, you can use tomatoes in their own juice.

2. STEP 2

   

   Clean white and red fish from scales, cut off fins, gut them and cut into portions.

3. STEP 3

   

   Pour boiling water over the tomatoes and remove the skins. Cut the pulp into small cubes. All vegetables should be chopped as finely as possible so that they boil well during the cooking process.

4. STEP 4

   

   Cut the celery into small cubes. If the stem is large, one is enough. I had 2 small ones.

5. STEP 5

   

   Peel the onion and garlic and finely chop with a knife.

6. STEP 6

   

   Peel the shrimp from the head and shell. I advise you to save the peelings so that before adding vegetables, fry them in oil and flavor it.

7. STEP 7

   

   Heat the olive oil and butter in a heavy-bottomed saucepan over medium heat.

8. STEP 8

   

   Add shrimp peelings and stir-fry for 2 minutes. Then remove the peelings, leaving the aromatic oil in the pan. But if you don’t want to spend time on this, then you can skip this step.

9. STEP 9

   

   Place tomatoes, onions, garlic and celery in a saucepan.

10. STEP 10

    

    Add tomato paste, pour in a glass of water.

11. STEP 11

    

    Simmer the vegetables over low heat for about 25 minutes until they are tender.

12. STEP 12

    

    Pour the remaining water and dry white wine into the pan, add chopped white and red fish and bay leaves. Bring the soup to a boil and simmer over low heat for about 30 minutes until the fish is cooked through.

13. STEP 13

    

    Add sea cocktail and peeled shrimp to the soup. I added about a dozen more mussels in their shells for a nice presentation. Salt, pepper and mix everything. Cook for another 2-3 minutes.

14. STEP 14

    

    Remove the finished bouillabaisse from the heat.

15. STEP 15

    

    Cover the pan with a lid and let the soup brew for 15-20 minutes. Then pour into plates. Bon appetit!

Comments on the recipe

elene

11.11.2023

5

Wow! Wow, what a soup it has! I tried a recipe for a simpler version of red fish and shrimp, and I also liked it.