Soup Bouillabaisse is a legend of French cuisine. This delicious dish indulged themselves not the French kings, and ordinary people — sailors. Every day they cooked a delicious Bouillabaisse from the remnants of the catch. In networks? Yes, anything: fish, squid, shrimp, clams. And all this variety of seafood used to prepare this delicious soup.
Cooking recipes soup Bouillabaisse there are so many. But the most famous is the Marseille and Normandy recipes for soup. The main difference is the ingredients. Thus, in one embodiment, it is possible to see using only seafood. And in another recipe of Bouillabaisse soup using potatoes and other vegetables. Of course, the taste will change, but not the worse. Let's prepare together a delicious French soup Bouillabaisse.
The Marseille Bouillabaisse
Suggest you try the traditional Marseilles soup Bouillabaisse. The recipe is not very complicated. You will need such ingredients :
- 1 kg any Mediterranean fish (cod, gurnard, Perciformes, mackerel, sea pike)
- 0.5 kg clams
- 12 frozen scampi
- 1 onion
- 1 leek
- 1 carrot
- 3 tomatoes
- 1/4 stalk of celery
- 2 potatoes
- 5 cloves of garlic
- 0.5 tbsp. vegetable oil
- 1 sprig of thyme
- 1 Bay leaf
- 1 sprig of fennel
- 2 sprigs parsley
- 2 tbsp lemon juice
- white pepper
- a piece of orange peel
Describe how to prepare Bouillabaisse from all these products. To begin to deal with the fish. Wash it, cut off the tails, fins and heads. Pour the cleaned fish with lemon juice and leave for 20 minutes to get it settled. All cut pieces of fish, put in a saucepan, cover with water, add salt and cook for 15 minutes in an open pan.
Until boiling and cooked fish broth, clean the clams. Well they will scrape the shell with a brush and rinse under running cold water. Ready broth, remove from heat, strain. Again put the broth on the stove. When it boils, add the clams. Let them boil for 10 minutes, then remove them and let them cool. Again strain the broth. Now it aside for a while.
Take the vegetables: chop the onion and carrot. Use only the white part of the leeks. Peel the potatoes and cut it into small slices. Crush a clove of garlic. Tomatoes peel and cut into 8 pieces. Remove the tomato seeds. Chop the stalk of celery into small pieces. In a saucepan, heat vegetable oil and fry the vegetables: leeks, onions, carrots, 1 clove garlic and celery. Constantly stir the vegetables so they don't burn. After some time, add to the pan the potatoes, thyme, Bay leaf, fennel and orange peel.
Pour the vegetables in fish broth. Put in a pan fish and cook it on low heat for 15-20 minutes. Then add in soup tomatoes, white pepper, saffron. After 10 minutes, add the scampi and shellfish. Let them warm up well in the soup.
Now rub the remaining 4 cloves of garlic with vegetable oil. Spread garlic 8 slices of white bread on both sides. Fry the bread in a frying pan.
When scampi and clams is well warmed up from the soup, take out the fish. They spread on the dish. Separate fish from bones. Soup well pour into a tureen in which you will serve the dish. When applying in each plate put a large piece of fish without bones and filled with soup. Also, put in each plate of scampi and clam in the sink. On top decorate with parsley sprigs. Serve your fish soup Bouillabaisse with warm croutons.