Bouillabaisse - food of Provençal fishermen and kings
Often a well-known and expensive dish today, at the beginning of its “career” it was the simplest food. Despite its sophistication and high cost (in elite French restaurants this dish costs 150-200 euros per serving) , bouillabaisse soup was originally the food of ordinary fishermen. Part of the catch, which they could not sell, went into a stew - thick and aromatic, with pieces of dry bread.
Classic bouillabaisse soup recipe
When preparing a classic bouillabaisse soup, you should adhere to the basic principles of cooking
Cookbooks offer up to hundreds of variations of this dish. A French chef is considered a professional if he adds his secret to the richness of bouillabaisse soup to the traditional recipe. It lies in the variation of spices and a wide selection of fish. Because of such diversity, it is difficult to identify the original source, the “purest” recipe, but there are cooking principles:
— for one liter of soup you need at least one kilogram of sea fish. River water is not suitable for him.
- small fish, heads and tails are first simmered over low heat for one hour, filtered, and then large, elite specimens are added to the broth.
- classic vegetables for soup (onions, garlic and tomatoes) are always stewed separately first.
- seasonings are the soul of the soup: salt, pepper, fennel, saffron, orange zest, celery, paprika, bay leaf, parsley, basil, thyme, rosemary, tarragon and a number of others.
— the basis of the broth is small fish, at least 5-6 varieties. For example, this: monkfish, sea bream, whiting, perch, sardine, pollock, tuna, stingray, baraku, as well as heads and fins.
Elite varieties of fish are filleted, cut into pieces and served in soup: conger eel, scorpion fish, sunfish, haddock, sea bream, mullet, salmon.
Seafood - scallops, shrimp, squid, mussels, crabs, octopus tentacles are not used in the classic recipe, but are suitable for various variations.
The broth and fillet are served separately. The broth is poured into a plate with stale bread, not dried bread, but dried bread. In Marseille there is naturally stale bread Marette.
French cuisine is unthinkable without sauces. A special sauce is prepared for bouillabaisse. rui or, as it is called in France, “ rust". Methods for preparing it will be discussed later.
Marseille bouillabaisse soup - fishermen's recipe
Marseille bouillabaisse soup
“By the blue bay, an old fisherman was brewing Provençal
a stew of various fish, seasoned with... whatever you want.” Sasha Cherny “Bouillabaisse”
It is interesting that in this story the grandson of the old man secretly reveals the recipe for bouillabaisse soup to the little Russian girl Nadya. Grandfather prepared red fish soup and, “to make the sea smell stronger,” added small crabs and octopuses, shrimp, shells and omul. Seasonings: salt, bay leaf, garlic, saffron, onion, pepper, salt... 18 spices in total. It boils for half an hour, and runs over the edge for half an hour. But Nadenka’s bouillabaisse didn’t work out at all, because the ingredients were wrong.
And for the dish to be like a “lunar sonata”, you need to take: sea fish (2 kilograms): whiting, scorpionfish, sunfish, conger eels, devil, rooster and bream. You also need 10 small crabs; from vegetables: 3 tomatoes, 3 cloves of garlic, fennel bulb, 2 onions and leeks, 3 stalks of celery.
Seasonings - the so-called “bouquet garni”: parsley, 2 sprigs of bay leaf and 3 thyme; teaspoon saffron, sea salt. For stewing - olive oil.
Preparation
In a saucepan, fry chopped celery, leek and one onion, a clove of garlic. You will need 7 tablespoons of oil. At this time, clean the fish from fins, heads and tails and place all these remains with the stewed vegetables. Add water until the trimmings are completely covered, and simmer for 20 minutes over low heat.
Steam the saffron with boiling water - 0.5 cups. Remove the skins from the tomatoes and puree until smooth. Chop the onion, fennel and two cloves of garlic, fry everything until crispy. Add mashed tomatoes.
Strain the slightly cooled broth, rub all the thick stuff (you can use a blender or through a sieve). Pour the broth and the resulting pulp into the fried vegetables, add salt and season with bouquet garni. Boil.
Divide the gutted fish into firm fish (scorpionfish, monkfish, rooster, eel and bream) and more delicate ones (sunfish and whiting). First, boil pieces of firm fish in the prepared broth over high heat for six minutes, then cook soft fish for another six. Place on a plate. Strain the broth and pour into serving bowls. Serve bouillabaisse with toasted baguette slices and rouille sauce.
Bouillabaisse soup with shrimp and mussels: photo recipe
Ingredients for bouillabaisse soup
To prepare soup for 7 servings, you need:
- 1.7 liters of strong fish broth;
— 200 grams of perch and mullet fillets;
— 250 grams of mussels and shrimp (preferably king ones);
- 120 grams each of celery, leeks and onions;
— 150 grams of carrots and tomatoes;
- 160 ml olive oil, ground green pepper, salt, saffron, parsley.
Cooking process
1. Place washed mussels in a frying pan and heat until the shells open. Drain in a colander.
2. Fry the fish fillet pieces in oil (70 ml), then add chopped onions, celery, tomatoes, leeks and carrots. Pour the rest of the oil into the vegetables and simmer over medium heat for 16 minutes.
3. Add peeled shrimp, prepared mussels, fish with vegetables, as well as crushed garlic and all the seasonings to the pan with the broth. Cook for 10 minutes. Remove from heat and sprinkle with chopped parsley.
Toulon bouillabaisse recipe - preparation in 8 steps
Bouillabaisse a la Toulon
Toulon bouillabaisse is somewhat similar to Russian soup: potatoes and sometimes rice are added to it. This type of soup is more homemade and suitable for lunch in a large company.
Ingredients
Large fish – 3 kg
Small fish – 4 kg
Rice – 100 g
Potatoes – 7 pieces
Fennel root – 2 pieces
Champignons – 10 pieces
Tomatoes – 6 pieces
Tomato paste – 100 g
Carrots – 5 pieces
Shallots – 5 pieces
Sweet white onions – 3 pieces Pastis – 150 ml
Garlic – 2 heads
Celery stalks – 4 pieces
Thyme – 3 sprigs
Saffron – 0.5 tsp.
Espelette pepper
Basil – 1 bunch
Lemon – 3 pieces
Dry white wine – 1 bottle
Olive oil
Pastis is an alcoholic drink infused with aromatic herbs and anise extract.
Step 1. Cut up large fish. Leave the heads and tails for the broth, cut the largest ones in half.
Step 2. Cut carrots, fennel and two types of onions into thin slices, champignons into quarters, and one lemon into halves. Fry over high heat.
Step 3. Cut two potatoes and tomatoes into cubes and add to the vegetables. Then add rice, herbs (celery and thyme), Espelette pepper (can be replaced with any red pepper of medium heat). Fry everything for 5-7 minutes over high heat.
Step 4. Wash small fish and add to vegetables along with heads and tails. Simmer for 10 minutes with vigorous stirring.
Step 5. Pour in the pastis and wine and evaporate the alcohol over high heat. In order for this to happen faster, the pan should be as wide as possible. After 15 minutes, add tomato paste, simmer a little more and remove from heat.
Step 6. Pour six liters of cold water over vegetables and fish. Add sliced lemon, saffron and basil. Cook for 30 minutes over medium heat. Even out the taste with pepper and salt.
Step 7. Prepare the fish fillet: cut into slices, place on a large baking sheet with high sides, cover with lemon slices, salt, sprinkle with basil and saffron.
Step 8. Strain the finished broth and squeeze through a sieve using a ladle. Boil 5 chopped potatoes in a small amount of broth until half cooked and place on the fish. Pour boiling broth over the fillet, let it boil and turn it off immediately. Leave to sit: the fish will “get there” on its own.
Serve garlic toast with soup. To do this, cut the baguette and brown it on a wire rack (temperature - 220 degrees), rub each slice with garlic.
Parisian bouillabaisse recipe with photo
Bouillabaisse is one of the legends of Provence
Paris loves luxury. Therefore, Parisian chefs began to add expensive lobsters and dry wine to bouillabaisse. Let's look at the recipe in more detail.
Kurt broth
Sauté, without frying (important!), 150 grams of finely chopped onion, 50 grams of white leek.
Pour in 1 liter of water and 600 ml of dry white wine. Season with pepper, a pinch of saffron, aromatic herbs (basil, parsley, rosemary), tomato seeds and tomato puree (300 grams each), two cloves of crushed garlic and salt.
Add the heads of whiting, trout and gurnard, cleaned of gills. Cook for 20 minutes.
Fish and seafood: 2.5 kg of red mullet, flounder, eel, whiting, as well as live mussels (1.5 kg) and 1 large lobster or several small ones per serving.
Peel the mussels and place in a saucepan with chopped fish and whole lobsters. Pour in kurt broth with chopped parsley and 130 ml olive oil. Cook over high heat for 12 minutes.
Place lobsters, mussels and pieces of fish on a plate. Strain the broth and then thicken with 15 grams of flour.
Serve with fried Joko bread rubbed with garlic.
Recipes for rouille sauce for bouillabaisse fish soup
Rouille sauce is a traditional Provençal sauce served with fish.
Whatever bouillabaisse soup recipe you choose, sauce rui indispensable for each of them.
The simplest recipe is mayonnaise mixed with saffron, red pepper and crushed garlic. But we are not looking for simple ways. Let's prepare rouille sauce from the following ingredients:
- yolks - 2 pieces
– olive oil – 250 ml
– garlic – 3 cloves
- saffron, cayenne pepper, paprika - 0.5 tsp.
- coarse sea salt
Traditionally, a mortar is used to make rouille sauce, but a blender can also be used.
1. Grind the garlic with a pinch of salt.
2. Add the yolks and all seasonings, grind for 5 minutes in a mortar until smooth.
3. Add olive oil drop by drop. When the sauce begins to thicken, you can add oil in a thin stream. As a result, the consistency of the sauce should be like a thick emulsion, similar to mayonnaise.
That's all, invite guests. Serve each person two plates: one for the fish, the other for the broth. Also serve garlic croutons and rouille sauce. Bon appétit!
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First of all, you need to cook the broth for the future soup. Tails, ridges and heads from fish are suitable here. Place 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 trim the fillet from any bones that may be in it. Cut the fish into large pieces, remove the shells from the shrimp, clean the squid and also chop into pieces.
Spices and seasonings play a huge role in this soup. To prepare them properly, take gauze, ground black pepper, dried basil, nutmeg, chopped ginger and cloves. Add grated orange zest to these aromatic spices. Roll it all up into a bag. This way, the seasonings will give the soup their unique bouquet, but will remain in the gauze.
Cut the onion, celery, garlic and tomato into cubes while the fish stock is cooking.
Peel and boil the potatoes. Then remember it with a fork. Wash the onion, garlic and celery, peel and chop into smaller squares. Heat olive oil in a frying pan and fry the prepared vegetables in it.
The tomato should be peeled. To do this, pour boiling water over it, then it will separate very easily. Cut it into small cubes and fry it in a frying pan with the vegetables. Pour a glass of white wine in there.
Pour the broth over the fried vegetables, then throw in a cheesecloth bag filled with spices and herbs. Place large pieces of fish fillets.
Throw rice into the soup. Mix it thoroughly and cook under a closed lid for twenty minutes over low heat. Then, a few minutes before the dish is completely ready, add seafood to 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. Meanwhile, prepare the sauce.
For the sauce, mix chopped garlic, two tablespoons of cold-pressed olive oil and three raw chicken yolks in a bowl. Pepper and salt to taste. Cut the loaf into slices and dry in a toaster. Spread the sauce on the croutons and serve along with the soup.
Today, many people have no idea that bouillabaisse, which now costs several hundred euros in some restaurants, was once the 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 the broth.
This fish soup stands out from all other dishes because a large number of seasonings and various spices are added to it.
French soup also has its own varieties. There is a Marseille and Norman recipe for bouillabaisse. 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 times of the Marseille sailors. At that time, the recipe for bouillabaisse soup was extremely simple. They prepared it in the most ordinary way, namely, the components of the fish soup were ordinary leftovers from their catch. Leftover shrimp, small fish, shellfish, etc.
An analogue of the well-known fish soup. But over time, the recipe for French fish soup went through a stage of modernization. From an ordinary soup for the poor, the dish turned into an expensive and exquisite culinary masterpiece. Ingredients such as lobster, scallops and other expensive delicacies were added to the composition. Initially, the first Marseille soup was prepared with pieces of bread, which is not typical today.
What is the secret of a delicious fish dish? In order to experience the true taste benefits of French bouillabaisse soup, you first need to have high-quality and fresh ingredients. The fish and all other ingredients must be very fresh. Moreover, one type of fish is not enough here.
For such a dish you need 5 varieties of different fish and seafood. This could be a conger eel, a sea rooster, or other representatives of marine life.
In fact, there are many recipes for French fish soup. But what is the classic recipe for Marseille bouillabaisse soup?
Recipe information
- Cuisine:French
- Type of dish: hot entrée
- Cooking method: on the stove
- Servings:4
- 1.5 h
Classic bouillabaisse soup recipe
Products:
- about two kilograms of fish of different types;
- 3 cloves of garlic;
- 3 pcs. tomato;
- 1 fennel bulb;
- spices (thyme, basil, tarragon, regular parsley, bay leaf);
- 3 stalks of celery;
- sea salt;
- onions and leeks, 2 heads each;
- olive oil.
You can diversify the dish. Take a little less fish and mix with seafood according to your preferences: squid, shrimp, mussels, octopus.
French fish soup Bouillabaisse - a classic recipe with photos at home:
Preparing aromatic fish broth
Clean the fish, remove the giblets, remove the tails and place in a saucepan and cover with water. Bring to a boil, add spices and reduce heat on the stove. You can add an onion cut into 4 pieces and coarsely chopped carrots for flavor. Total cooking time is about one hour.
In the meantime, get busy preparing vegetables for Marseille soup
Finely chop the peeled and washed vegetables: garlic, celery, onions and leeks. Fry them in olive oil, which you will need about 7 tablespoons.
Then blanch the tomatoes and puree them.
Prepare the fennel. It can also be finely chopped and sautéed in olive oil. Later add tomato puree and previously sautéed vegetables.
Cooking delicious French fish soup
When the broth is ready, it needs to be cooled and strained. Then remove the fish heads and grind the vegetables through a sieve.
We connect all the components. Add all previously prepared vegetables and pieces of fish to the broth. Add salt. Cook over low heat for about ten to fifteen minutes.
If you are preparing a dish with seafood, then add them to the pan 3-5 minutes before the end of cooking.
This bouillabaisse should be served in this way, namely, first put a piece of fish on a plate, and then add the broth. A toasted baguette and garlic rouille sauce go great with this whole culinary composition. This delicious fish soup allows you to taste the taste of fish combined with vegetables.
Bouillabaisse is a worthy competitor among other dishes in the culinary world.
Video recipe: step-by-step instructions for preparing French fish soup
Bouillabaisse is one of the most expensive soups in the world. In some restaurants, a portion of this first course costs 200 euros. This is explained by the cost of the ingredients included in it. The composition often includes lobsters, lobsters, and sea scorpion is served separately. The dish belongs to French cuisine, especially common in provinces located near the Mediterranean coast. Initially, it was prepared by Marseille fishermen from unsold catch, it was small sea fish and shellfish. The cost of this stew was not high. Now it is called the poor's soup for the rich and is compared to the "moon sonata." On the menus of Russian restaurants, bouillabaisse can be found under the names “Marseille ear” or “Marseille ear”. It is possible to reproduce this masterpiece in your home kitchen, although it will take some effort.
Cooking features
In different parts of France, bouillabaisse soup is made according to different recipes, differing in preparation technology and composition. However, the preparation process and recipe of this world-famous French dish have some distinctive features that must be taken into account when cooking. Otherwise, bouillabaisse will turn into an ordinary fish soup that has nothing in common with an elite dish.
- Bouillabaisse should include as many seafood as possible. Among them there should be at least one type of fish, several species of other inhabitants of the deep sea. If a soup contains less than five types of fish and seafood, then it cannot claim the title of bouillabaisse. Some restaurants make it from 40 types of fish and shellfish. For the broth, it is not necessary to take fish fillets; its spine and fins will do, so the goal is not as difficult to achieve as it might seem at first glance. It is possible to include river fish in the soup, but it is not advisable - this would be a departure from tradition.
- Bouillabaisse is a fairly thick soup, not water with small inclusions of fish. For 1 liter of water when cooking soup, you need to take about 1 kg of seafood.
- Traditionally, bouillabaisse includes tomatoes, celery stalks, onions and garlic. Other vegetables are optional, but can be added. In some parts of France, potatoes and rice are added to this soup, which makes it even more satisfying.
- Vegetables are sauteed in olive oil before adding to the soup - this is a prerequisite.
- Bouillabaisse contains many spices and herbs. The classic recipe involves using a bouquet garni. This bouquet is presented with bay leaf, tarragon, basil, thyme, rosemary and parsley. Additionally, an infusion of sage is often added, for the preparation of which several sprigs of the herb are poured with a small amount of boiling water, infused for 10-20 minutes, and filtered. In some regions, crushed nuts are added to the dish to give it a unique flavor. A number of recipes call for the addition of citrus fruit zest.
- The classic bouillabaisse recipe involves adding white grape wine. Most often it is poured into vegetables and evaporated, less often added to ready-made soup. Wine can be replaced with vinegar, as they do in Brittany, or Calvados, as the inhabitants of Normandy do.
- Bouillabaisse is served with spicy rouille sauce. To prepare it, grind 4-5 cloves of garlic with a pinch of saffron and half a teaspoon of salt, the same amount of cayenne pepper, mix with the yolks of 4 raw chicken eggs and beat, adding half a liter of olive oil. To prevent the sauce from separating, the oil can be mixed with a small amount of lemon juice and added in small portions. The consistency of the sauce resembles mayonnaise, the color is red, as if rusty. Some recipes call for adding rouille sauce directly to the soup.
For bouillabaisse, you also need to prepare wheat croutons. In Marseille, it is served with stale bread prepared according to a special recipe. If you dry white bread in the oven, cover it with a thin layer of butter, and grate it with garlic, then such croutons will be an ideal addition to the famous Marseille soup.
Classic bouillabaisse recipe
- fish (preferably assorted) – 1.5 kg;
- squid – 0.2 kg;
- shrimp – 0.2 kg;
- mussels – 100 g;
- scallops – 100 g;
- onions – 0.2 kg;
- leek – 0.2 kg;
- tomatoes – 0.5 kg;
- celery stalks – 150 g;
- dry white wine – 0.2 l;
- orange – 0.2 kg;
- garlic – 5 cloves;
- bay leaf – 2 pcs.;
- black peppercorns – 5 pcs.;
- allspice peas – 5 pcs.;
- basil, thyme, saffron, rosemary - to taste;
- olive oil - how much will be needed;
- salt - to taste;
- water – 2.5 l.
Cooking method:
- Wash, clean and gut the sea fish. Fillet it.
- Fill the fish trimmings with water and put on fire. When it boils, add salt and continue to simmer for half an hour.
- Remove the zest from the orange. Wrap it in cheesecloth along with the spices.
- Peel the onions. Cut into small cubes.
- Wash the celery stalks well and chop them finely.
- Chop the leek with a knife.
- Chop the garlic as finely as possible.
- Make cross-shaped cuts on the tomatoes. Place the tomatoes in boiling water for 2 minutes. Remove with a slotted spoon and place in a container of cold water. Peel off the skin and cut out the seals in the area of the stalk. Cut the pulp into pieces and turn into puree using a blender.
- Heat olive oil in a frying pan, fry both types of onions, garlic and celery in it until soft.
- Pour in the wine and simmer for 5 minutes.
- Add the tomato mass, put a bag of zest and spices in it, simmer for another 5 minutes. Remove the seasonings but do not throw them away.
- Strain the fish broth and add the vegetable mixture to it.
- Cut the fish fillet into small pieces and place in the soup after it boils. Cook for 10-20 minutes depending on the type of fish used.
- Add seafood, after cleaning it and cutting it into small pieces. Cook for 5 minutes.
- Place the spice bag back into the soup. Keep it there for a couple of minutes. Remove the bag and remove the soup from the heat.
This is just one of the options for preparing classic bouillabaisse Marseille style. Other options include adding fennel to the bouquet of spices, boiling fish and seafood fillets not in fish broth, but in a vegetable mixture, and serving broth and other products separately.
Marseille bouillabaisse should be served with wheat croutons, a light aperitif and rouille sauce.
Bouillabaisse a la Toulon
- large sea fish – 1 kg;
- small sea fish – 1.2 kg;
- carrots – 100 g;
- potatoes – 0.3 kg;
- white onion – 50 g;
- leek – 150 g;
- fresh champignons (optional) – 100 g;
- fennel root – 1 pc.;
- celery stalk – 50 g;
- tomatoes – 0.3 kg;
- rice (optional) – 30 g;
- dry white wine – 0.2 l;
- tomato paste – 20 ml;
- lemon – 0.5 pcs.;
- fresh basil – 50 g;
- Provencal herbs, salt - to taste;
- water – 2.5 l;
- olive oil - how much will be needed.
Cooking method:
- Cut large fish into fillets, just wash small ones.
- Finely chop the fennel root, leek and white onion.
- Cut the celery stalk into small pieces.
- Pour boiling water over the tomatoes, peel and cut into large cubes.
- Cut the mushrooms into thin slices.
- Rinse the rice.
- Cut the carrots into slices.
- Fry onions (both types) and mushrooms in olive oil, add carrots, fennel and celery, fry the vegetables for a few more minutes.
- Add tomatoes.
- After simmering the vegetables for 5 minutes, add the rice.
- After a couple of minutes, pour wine into the vegetables and mushrooms, add tomato paste and spices. Add a bunch of basil. Simmer for 5 minutes, transfer to a saucepan. You can discard the basil.
- Add small fish, ridges, tails and fins of large fish to the vegetables. Fill with cold water. Cook for half an hour.
- Strain the broth, rub the vegetables and rice through a sieve, and return to the pan with the broth.
- Peel the potatoes, cut into large slices, add to the broth and boil until tender.
- Cut large fish fillets into portions, place on a baking sheet, and place lemon slices between the pieces. Pour one ladle of broth and place in an oven preheated to 180 degrees for 20 minutes.
- Place the fish on plates and pour in the broth.
Serve with wheat croutons and rouille sauce. If desired, you can add seafood to the soup. Remember that you cannot boil squid and shrimp for a long time - they will become tough like rubber.
To prepare bouillabaisse at home, you can use a frozen seafood cocktail, which will greatly simplify the cooking process.
Bouillabaisse... Anyone who has never heard such a word at all will hardly guess that we are talking about a dish, the recipe for which came to our kitchen from France. But it’s even more surprising to learn that, simply put, bouillabaisse is a fish soup. It would be more accurate to say that this is not a simple fish soup, but a fish soup in the French style. Since the French don’t eat just anything, their classic recipe is not quite ordinary, but refined and extraordinary, like all French cuisine. Today we will learn how to cook this hearty and at the same time light dish together.
Some historical facts
Bouillabaisse is a recipe for rich fish soup with the addition of various spices. If not everyone likes ordinary fish soup, then no one will refuse this soup. The birthplace of the recipe is considered to be the French city of Marseille, and its creators are Marseille fishermen who cooked this soup from what was left after catching and selling fish.
Over time, the recipe became more specific, and not only ordinary people loved it. In modern France, bouillabaisse soup is a national dish and the country's calling card for tourists. Since today the soup is prepared from expensive ingredients, it is served in VIP-level restaurants.
The bouillabaisse recipe is quite complex, as it includes a long list of ingredients. There are many recipes for this dish - they are all prepared using the same technology, but with different ingredients. The Marseille recipe is closest to the original one, and we will tell it in this article.
Three pillars of bouillabaisse soup
There are three additions to bouillabaisse that you cannot do without: bouquet garni, rouille sauce and croutons. Let's first take a little time to clarify the process of their preparation.
- A bouquet “garni” is a real bouquet of aromatic herbs tied together: always parsley, bay leaf and thyme; Additionally, you can use basil, celery, chervil, savory, rosemary, tarragon; may also include roots of parsley, carrots, celery, green onions and onions. Often these spices are placed in a cotton bag, which is removed from the soup at the end of cooking.
- Rui sauce is practically mayonnaise, but enriched with aromatic additives. In the Marseille version, the recipe traditionally suggests using olive oil, saffron, garlic, egg yolk, hot red chili or cayenne pepper, and sea salt. There are recipes with the addition of lemon juice, mustard, paprika or black pepper powder, basil, white wine, and orange zest. To thicken the sauce, mix it with breading, mashed potatoes or just bread crumbs. Roui sauce should be served with fish dishes, and for bouillabaisse soup it is an indispensable accompaniment.
- Croutons are white baguette croutons with cheese, fried in butter and salted. You can dip them in sauce and snack on soup - it’s incredibly delicious!
If you want your family to be able to try a recipe that is as similar as possible to Marseille bouillabaisse, then you can’t do without these additions to it.
Marseille bouillabaisse - a classic version
The main trick that makes bouillabaisse one of the most delicious soups in the world is the combination of several varieties of fish and seafood. Any variety of white sea fish can be used. Our recipe will include ingredients that are on sale at your local supermarket.
It will take time - 1 hour.
5-6 people will be able to try.
Let's carefully stock up on the ingredients from the list:
- 1 kilogram fillet of 5 different fish;
- small fish of different types;
- 300 grams of peeled mussels;
- 300 grams of large shrimp;
- 300 grams of squid;
- 50-100 grams of scallops;
- onion - 2 pcs. medium size;
- garlic - 5 cloves;
- 3 medium-sized tomatoes;
- 1 carrot;
- olive oil - 2 tbsp. spoons;
- parsley;
- bay leaf;
- saffron;
- lemon juice;
- potatoes if desired.
Classic Marseille fish soup is prepared without potatoes, but if you are very committed to Russian cuisine, where almost every recipe contains them, then you can add it.
Let's move on to the most exciting and difficult part - the cooking process:
- We clean, gut and wash the small fish. Pour lemon juice over it and set aside for 15 minutes.
- Place the remaining fish heads, fins and tails into boiling water for 20 minutes - then remove them.
- Wash the fish fillet and chop it coarsely. We cut all other seafood into smaller pieces.
- Strain the broth from the fins, heads and tails. Add our chopped seafood there and boil for another 10 minutes. Then strain again, but do not throw away the fish products, but leave them in a separate bowl.
- While the resulting broth is infused, let's prepare the vegetables. Fry onions and carrots cut into slices, finely chopped garlic and peeled tomato slices over low heat until tender.
- Pour the vegetables into the pan prepared for the soup. Add bay leaf and saffron there, as well as potatoes, if you wish. Fry a little, then pour fish soup over everything. Continue cooking until all vegetables are cooked. Add the reserved fish and seafood there.
- The soup should sit for 10-20 minutes. Then it can be carried to the table. The fish needs to be removed again. We put 1 piece of fish fillet on a plate for each eater, fill it with broth along with seafood, and decorate with herbs. Don't forget to serve croutons and sauce.
