French soup "Bouillabaisse"

479 - 180 минут 6 порции

Historically, "Bouillabaisse" is a traditional dish of Marseilles fishermen and prepared fish remaining in the evening after the sale, this is a cheap soup. However, due to his fame, as well as the development of tourism on the Mediterranean coast of France kitchen Marcel has created several very expensive varieties, using lobster and other expensive seafood. Soups, prepared in this way, can cost up to 150 -200 euros a plate in some olive restaurants.

Ingredients for French soup "Bouillabaisse"

Step by step instruction of cooking French soup "Bouillabaisse"

Шаг 1

So, we need to take 5-6 kinds of fish, I have had a pair of goals Lapu-Lapu, one piece of tuna, barracudas approximately 300 g, more failure of the slope is also approximately 300 g and 400 g of salmon!

Шаг 2

I took all the fish except salmon, filled with water and set to cook!

Шаг 3

Then take a pot or deep frying pan wok and fry onion and pressed garlic.

Шаг 4

Slice 2-3 large fresh tomatoes or mash the same amount of canned (in own juice) and put them in the cauldron. I put the whole jar 250 g

Шаг 5

There also pour a glass of white wine.

Шаг 6

Now strain the broth and pour it there, and put our bag of spices.

Шаг 7

Expensive fillets of fish (I only have salmon) cut into small pieces and iterate fish cooked with broth, all put in a large kettle, cook about 20 minutes. For those who like potato soup, if you want you can add along with the fish.

Шаг 8

Prepare seafood, I was fresh, had to clean and cut, but of course, you can get frozen seafood cocktail.

Шаг 9

So after fillet boil, a bag of spices had already been learned. Put the seafood and cook for another 5 minutes.