So, we need to take 5-6 kinds of fish, I have had a pair of goals Lapu-Lapu, one piece of tuna, barracudas approximately 300 g, more failure of the slope - approximately 300 g and 400 g of salmon!

I took all the fish except salmon, filled with water and set to cook!

Next important stage in the preparation of Bouillabaisse - preparation of fragrant bouquet. Take a piece of natural material or gauze, wrap them in orange peel (pre big chop), Bay leaf, a few peas black pepper, thyme, saffron, Basil, and other seasonings that pair well with fish dishes. Using such a bag with spices, you will be able to give your dish a unique taste and smell, and you don't have to "catch" the spices from the broth, and it will remain clear and beautiful. Put this bag into the broth. To be honest, use gauze in our time funny, at home (in Ukraine) I have a special sieve for spices, but here, it is so to say my 2nd house, not even found a gauze, therefore, used a new children's sock :):):)

Then take a pot or deep frying pan wok and fry onion and pressed garlic.

Slice 2-3 large fresh tomatoes or mash the same amount of canned (in own juice) and put them in the cauldron. I put the whole jar 250 g

There also pour a glass of white wine.

Now strain the broth and pour it there, and put our bag of spices.

Expensive fillets of fish (I only have salmon) cut into small pieces and iterate fish cooked with broth, all put in a large kettle, cook about 20 minutes. For those who like potato soup, if you want you can add along with the fish.

Prepare seafood, I was fresh, had to clean and cut, but of course, you can get frozen seafood cocktail.

So after fillet boil, a bag of spices had already been learned. Put the seafood and cook for another 5 minutes.

In the finished soup, add finely chopped greens. To follow all the rules of French cuisine, Bouillabaisse is necessary not only to prepare but also to correctly apply. I didn't do it because I had purchased the crackers, and hot sauce from nobody loves me! But still I want to talk about traditions! The usual companions of are croutons Bouillabaisse with Rui sauce. Croutons - the croutons of white bread and the sauce is prepared as follows: mix a few passed through the press garlic cloves, finely chopped hot pepper, a bit of coarse salt (preferably sea), ground Cayenne pepper, yolks of 3-4 eggs, a little olive oil. A good complement to the sauce Rui small amount of saffron. Of course, soup Bouillabaisse with croutons and sauce Rui - delicious dish, hearty but light. However, a large number of spices in combination with the hot sauce may have a negative impact on "weak" stomachs, so some of us should treat this dish with caution. Due to the abundance of pepper sauce is very spicy, and if you don't like the sharpness, the amount of pepper in the sauce should be reduced.