Bouillabaisse

one

• Time for preparing

  Contents

  • • 0.0.1 15 minutes
    • 0.0.2 Simple dish
    • 0.0.3 75.33kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  15 minutes

• Recipe difficulty
  

  Simple dish

• Energy value
  

  75.33kcal

• Rating
  

  5 out of 5

• Recipe

We came up with this super French french food pot This is a stew of fish, which remained after the sale. Usually this delicious soup is made from six varieties of fish. In front of you lightweight version of bouillabaisse.

Let’s get started!

Ingredients

0/15 ingredients

• Salmon – 100 g
• Cod – 80 g
• Fresh mussels in shells – 6 pcs.
• Big shrimps – 6 pcs.
• Onion – 1/2 pcs.
• Tomato – 110 g.
• Wine – 30 g.
• Olive oil – 30 g.
• Tomato paste – 1 tsp.
• Sugar – 1/2 tsp.
• Garlic – 1/2 prong
• Fresh basil – 1 handful of leaves
• Salt to taste
• Ground black pepper to taste
• Water – 1/4 l.

5 из 5 1 15 мин15 мин 75.33

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. First of all, it is necessary to prepare the products. Cod fillet and cut salmon in portions.
2. Mussel shells scrub thoroughly with a brush, removing residues seaweed.
3. Remove the core from the tomato and cut it into medium a cube.
4. Crush the garlic with the flat side of the knife and chop.
5. Onions are cut with a sharp knife into a small cube.
6. Heat olive oil in a pan with a thick bottom.
7. Fry onion with garlic in it until transparent.
8. Pour in the wine and evaporate it.
9. Add chopped tomato, fry for 4 minutes. Put in him tomato paste, fry for 2 minutes.
10. Put sugar and sugar in vegetables and balance sour taste.
11. Put the mussels, fry 1 minute, shrimp – 1 minute, then fish fillet. Fry for 3 minutes.
12. Pour water into a chowder and simmer over low heat for about 10 minutes. Mussel shells should open. If this did not happen, Throw them out mercilessly.
13. Check the soup for salt and sugar. Finely chop the basil and add to soup.
14. Traditionally baked bybes served with breadcrumbs that are cooked specially for this soup, but you can get by with croutons from a baguette. WITH croutons serve ruy sauce.

Keywords:

• fish soup
• fish soup