Fish soup "A La Bouillabaisse"

Description

Who though time in life tried to Marseille's ear - he will not forget it ever. Spicy, spicy... very spicy and unusual. Of course this is not a classic Bouillabaisse, but very similar to the one we once served in a small restaurant on the beach...

Ingredients

Fish

2.5 kg
Onion

3 piece
Carrots

1 piece
Celery root

0.5 piece
The Apium graveolens Dulce

2 piece
Pepper

1 piece
Orange zest

1 piece
Tomato

3 piece
Black olives

1 can
Shellfish

0.5 kg
Tomato paste

2 Tbsp
Dry white wine

200 ml
Balsamic

3 Tbsp
Nutmeg

1 tsp
Peppers red hot chilli

1 tsp
Black pepper

1 tsp
Pepper Cayenne

1 tsp
Salt
Green onions
Olive oil

2 Tbsp

Cooking

Fish heads and sawed-off wash well. Be sure to remove the gills. Fill with cold water. After boiling, remove the foam and cook the fish broth on a very low heat for 60 minutes.

Cools the head. Choose meat. The broth is filtered.

While cooking the broth, prepare vegetables. Clean, my. Onion cut into half rings, carrots and root celery grate on a coarse grater. Pepper and peeled from the skin tomatoes, cut into large cubes.

Now Nachinaem to cook our soup. We need a pot for 4-5 liters, preferably nonstick. On a heated olive oil portions sauté vegetables. First the onions and carrots until the carrots are soft and onions Golden.

Add to it the root celery, bell pepper and chopped zest from 1 orange (try to cut the peel very thinly, otherwise the soup will be unpleasant to taste bitter). Simmer for 5-7 minutes.

Add the tomatoes, wine and protussive another 5-7 minutes. Now in a saucepan, add the strained fish broth. (2-3 liters. Depending on your desired consistency of soup).

Let the soup boil and add the thawed fish and seafood.

While the soup is boiling, finely chop the celery with leaves and olives. (If the olives with pits, they have to delete.)

In a separate pan heat the olive oil. Fry the celery and olives. Add the tomato paste, balsamic vinegar, a little broth and protrusive a few minutes. Put our zazharku in the soup.

Add salt, spices and allowed to simmer on low heat for another 7-10 minutes. The soup is ready! Pour into a plate, decorate with finely sliced green onion and enjoy! Bon appetit!

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