Description
A protein-rich, beautiful and bright fish soup with vegetables will be a wonderful treat for your guests. Historically, this soup was cheap and prepared provençal fishermen the fish are unable to sell for the day. But over time, he became very popular and began to add expensive fish and seafood (including lobster). Special piquancy to this soup gives orange peel and saffron – they are simply irreplaceable. Fennel with its special delicate taste and aroma is added to Bouillabaisse actually always. And toast with garlic mayonnaise harmoniously combine all the ingredients and set off their taste.
Ingredients
-
Olive oil
2 Tbsp
-
Onion
1 piece
-
Fennel
2 piece
-
Garlic
4 tooth
-
Parsley
1 coup
-
Bay leaf
1 piece
-
Water
500 ml
-
Broth
700 ml
-
Tomato
500 g
-
Orange
1 piece
-
Potatoes
2 piece
-
Fish
500 g
-
Seafood
500 g
-
Saffron
1 tsp
-
Salt
-
Black pepper
-
Baguette
1 piece
-
Garlic
3 tooth
-
Mayonnaise
100 ml
-
Paprika sweet
2 tsp
-
Chili
0.5 tsp
-
Lemon
0.25 piece
Cooking
1. Ingredients.
2. Mussels remove "beard", rinse and clean the mussels. Put in a saucepan and put on medium heat. Cook 6-7 minutes, until they are revealed. Get the mussels from the shells, leaving the shells a few pieces for decoration. The remaining mussel juice to add to fish broth. Peel shrimps, remove the dorsal vein. Fish cut into small cubes.
3. Tomatoes and potatoes cut into cubes of medium size. Garlic and parsley finely chopped. Onions cut into small cubes, fennel – thin half-rings.
4. Fry the onions in olive oil over medium heat until transparent. Add fennel, garlic, parsley, Bay leaf and simmer, stirring occasionally, 5 minutes.
5. Add the tomatoes and simmer, stirring occasionally, for another 10 minutes. Then add water and broth, add orange peel, bring to boil, reduce heat and simmer for 30 minutes.
6. Meanwhile, make the sauce "Rui": garlic skip through the press. In mayonnaise add the lemon juice, paprika, Chile and garlic and all a good stir. Lock it and put it in the fridge.
7. Pour the potatoes into the broth and cook on medium heat for 10 minutes. Add the fish, shrimp and saffron. Try on salt and pepper and cook for another 5 minutes. Add to the soup prepared mussels, cover and let stand for 3 minutes.
9. Baguette cut into slices of medium thickness and fry them in olive oil.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.