Bouillabaisse – Marseille ear

Bouillabaisse – marseille ear – a detailed recipe cooking. Photo of the dish: Кон ПулосTime: 1 hour. 45 minutes Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For rui sauce:

• 1/2 tbsp. mayonnaise
• 1/4 Art. shredded canned baked sweet dried pepper
• 2 tbsp. l extra virgin olive oil
• 1 tbsp. l freshly squeezed lemon juice
• 1 garlic clove, coarsely chopped
• Sea salt

For fish soup bouillabaisse:

• 675 gr. white fish (e.g. cod, monkfish or sea bass), cut into pieces of 7.5 cm.
• 4 plum-shaped tomatoes cut in half lengthwise
• 450 gr king prawns in shell
• 450 gr mussels in the shells
• 6 tbsp. l extra virgin olive oil
• 2 tbsp. l tomato paste
• 500 ml canned clam juice
• 1 wide strip of orange peel
• 1 head of fennel, previously cut into 4 parts, remove core and cut into thin slices
• 1 large shallot, chopped into thin strips
• 2 garlic cloves, finely chopped
• Sea salt
• A small pinch of chopped saffron
• 1/2 tbsp. dry white wine
• Freshly ground pepper
• 1 baguette, sliced and fried
• 2 tbsp. l finely chopped parsley

Recipes with similar ingredients: sea bass, cod, shrimp, mussels, white wine, shallots, garlic, fennel onion, tomatoes, tomato pasta, baguette, parsley, Orange zest, lemon juice, pepper sweet mayonnaise

Recipe preparation:

1. Make ruy sauce: put mayonnaise in a blender, red pepper, olive oil, lemon juice, garlic and a pinch of salt and grind until smooth. Put the sauce in a small bowl and clean in the refrigerator.
2. Make bouillabaisse: grate the pulp of a tomato on a large grater so that only the peel remains (by the way, throw away). Shrimp clear of shells and guts, keeping shells and tails for broth, mussels clean and remove fibrous threads. Place the seafood in the refrigerator.
3. Prepare the broth: in a large saucepan, heat on moderately high heat 3 tbsp. l olive oil. Add shells and shrimp tails and cook for about 3 minutes until they become bright red color. Add tomato paste and stir. about 30 seconds until it dissolves. Add juice mollusks, 4 tbsp. water, peel from tomato, orange zest and 1/4 tbsp. chopped fennel. Bring the mixture to a boil, reduce the heat to medium and cook for 12-15 minutes until the liquid evaporates to volume 4 glasses. Strain the broth over the bowl through a fine sieve, wiping hard pieces. Set the broth aside.
4. Wipe the pan and heat the remaining 3 tbsp. l olive oil over medium heat. Add the remaining fennel, onion shallots, garlic and a pinch of salt, partially cover and cook, stirring occasionally, 5 minutes, until fennel begins soften. Add the mashed tomato pulp and cook for about 2 minutes, until the mixture thickens slightly. Add saffron and mix, then add wine and cook for 4 minutes until liquid will not evaporate by about one third. Add the broth and again bring to a boil.
5. Add the mussels to the pan, cover and cook 4 minutes. Add thick pieces of fish and cook 2 more under the lid minutes. Add the remaining fish and shrimp, cover and cook for 3-4 minutes until the mussels open and the fish and shrimp will be fully prepared. (Take out any undisclosed mussels). Salt and pepper.
6. Spread the baguette with the ruy sauce and serve with bouillabaisse. Sprinkle soup with parsley.