Bouillabaisse (FR. Bouillabaisse) or ear in Marseilles – an iconic dish of southern-French cuisine is a fish soup. A simple understanding of this dish, the Bouillabaisse that neither is an ordinary ear, the food of the poor. After all, according to historical reference, this soup is a traditional dish of Marseilles fishermen and prepared from fish, which did not sell during the day. On Saturdays in the port of Marseille in the morning-early open fish market where you can buy everything your heart desires. After the closure of the fishermen counted the revenue from the sold fish, and the remains were sent to the pot of fish soup. This process began with the fact that while fishermen gathered their nets, they put a big pot of sea water on the fire and allowed it to heat up. When the water was boiling, she put intended for fish soup, adding tomatoes and other ingredients and left to stew. After finishing my work, the fishermen sat down at the table - the Bouillabaisse was ready. By the way, in the book La Cuisiniere provencale, published in France in 1895, lists about 40 types of fish, suitable for Bouillabaisse, including mackerel and sardines.

It is not surprising that only "the right" biases just can't be. No wonder even in the heart of Marseille, the owners of different restaurants in different ways making soup of their ancestors. Thank delicious soup spread throughout Europe, and it has become a culinary landmark of Marseille, and many chefs outside of France, wishing to create in his restaurant the real atmosphere of France, trying to get the ingredients to make it, and include Bouillabaisse on the menu. So, let's begin...

In the home to Bouillabaisse, you can use almost any fish that is currently available, but the key is the combination of at least 4-5 types of fish must be respected. For the Bouillabaisse I took 6 species of fish and seafood: squid, shrimp, mussels, salmon, tilapia and cod.

The first step to cook broth, which will serve as the basis for a future soup. For this broth will come in handy tails, heads, bones, fins of the fish that are going to prepare the Bouillabaisse. They fill with water and put on to cook. After they are cooked, they can be discarded.

Fillet of salmon, cod, tilapia cut into large pieces. Shrimp cleaned. Squid cleaned and cut into slices.

While cooking the broth will prepare one of the most important components of Bouillabaisse - the so-called "bouquet Garni". In a bag made of natural fabric or gauze (I took the bandage) put grated orange zest, Bay leaf, black pepper, Basil, nutmeg, ground ginger, cloves. While in the pouch, seasoning will not reach the broth, but will give the broth a unique flavor and light taste.

While cooking fish broth prepare vegetables for soup. Onions, celery, garlic and tomato cut into cubes.

Peel the potatoes, slice and cook in a separate pan. Once cooked, drain the water, mash.

Before cooking the vegetables in Bouillabaisse definitely pre-fried. In olive oil fry a little onion, garlic and celery.

Then add a glass of white wine and tomato.

Pour the vegetables cooked in fish broth. This also placed our "bag of Garni," he will remain here until the end of cooking. Soup base is ready. Do not forget to salt. Now put in the broth pre-cooked large pieces of fish and rice. They will cook for about 15-20 minutes.

For soup I chose the rice Indica BROWN, it's perfect for soup. Atrubia shell protects the seeds from excessive cooking and gives them a characteristic brown color and nutty flavor, and some types of Bouillabaisse and add the nuts.

Two minutes before the end of cooking, add a trifle of sea – shrimp, mussels, squid. Add the mashed potatoes. They should be boiled for 2 minutes, no more. Turn off the stove, remove from the broth pouch with a "bouquet Garni," and the Bouillabaisse is ready!

But Bouillabaisse is a complicated soup, and served it, too. A mandatory element of serving croutons are dried white breadcrumbs, served on a separate dish (the more – the better!), you need to dip in a specially prepared sauce "Rui". Instead of croutons, you can file a toasted pieces of baguette, which should be the sauce. Crackers need to feel the taste of Bouillabaisse truly felt like his Provencal sailors, sitting on the rocks, breathing in the sea scent and resting after the day's activities. Now prepare the sauce "Rui". Four cloves of garlic, squeezed or finely chop, add the peppers, 3 egg yolks, mix and add 2 tbsp of olive oil. That's all, rich and thick soup Bouillabaisse is ready. You can start the meal.

Welcome to the mysterious and unique French cuisine!