Bouillabaisse classic

3

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Medium dish
    • 0.0.3 45.51kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1 hour

• Recipe difficulty
  

  Medium dish

• Energy value
  

  45.51kcal

• Rating

• Recipe

You can create a little France at home by preparing a delicious Marseille bouillabaisse. She will fill the house with aromas of Provencal herbs and seafood. We will make it from six species of fish.

Let’s get started!

Ingredients

0/22 ingredients

• Salmon fish soup set-600 gr.
• Sea bass fillet-200 gr.
• Cod fillet-200 gr.
• Pike perch fillet-200 gr.
• Halibut filet-200 gr
• Mussels peeled-200 gr.
• Squid rings-200 gr.
• Fennel 1/2
• Leek white part-2 pcs.
• 1 onion
• 4 Tomatoes
• Celery-2 petioles
• Garlic-3 cloves
• Dry white wine – 100 ml.
• Olive oil.
• Fennel greens – a few twigs
• Basil – several branches
• Dill – a few twigs
• Parsley – a few twigs
• 5 pepper pots
• Saffron pinch.
• Tilapia fillet 200 gr.

1 ч1 ч 45.51

Great job

Bon appetit, I hope you had fun with us!

Steps

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1. From the set for fish soup to cook broth with a bouquet of garni from green leek, parsley, thyme and bay leaf. Cook for 30-40 minutes from 3 liters of water. Also put peas and onions in the broth bow. Salt broth, strain.
2. Remove the fish from the broth, separate the meat from the bones and put in saucer.
3. Heat olive oil in a pan with a thick bottom and fry on it until transparent leek, cut into rings, and garlic.
4. Chop the fennel onion and fry with the onion for 3 minutes.
5. Leek sliced ​​stew for 3 minutes.
6. Put saffron and fry it for a minute.
7. Remove the peel from a tomato, cut in half, cut from them center and cut into cubes.
8. Stew with vegetables for 3 minutes.
9. Pour the wine. Boil vegetables over low heat for 3 minutes.
10. Pour all the broth, bring to a boil.
11. Put the fish fillet in the soup, sliced ​​in portions. Boil for 4 minutes.
12. Then comes the line of mussels – 3 minutes, and squid – 3 minutes.
13. Pour finely chopped greens into the soup. The soup is ready. Serve it is needed with garlic croutons and ruy sauce.

Keywords:

• fish soup
• ear