Bouillabaisse (soup Recipe) - Step By Step Recipe With Photo

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Bouillabaisse (soup Recipe) - Step By Step Recipe With Photo
Bouillabaisse (soup Recipe) - Step By Step Recipe With Photo

Video: Bouillabaisse (soup Recipe) - Step By Step Recipe With Photo

Video: Bouillabaisse (soup Recipe) - Step By Step Recipe With Photo
Video: Simplified Bouillabaisse | Delicious Stew with Seafood and White Wine 2024, March
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One of the masterpieces of French cuisine is bouillabaisse. It can be made at home if you have different seafood (shrimp, mussels, fish). I'll tell you how to make bouillabaisse (soup recipe).

Cooking description:

Bouillabaisse is a rich fish soup made from several types of fish and seafood. The dish is served hot with whole pieces of fish, with sea shells. This dish belongs to haute French cuisine.

Purpose: For lunch / For a banquet table

Main ingredient: Fish and seafood / Vegetables / Seafood / Shrimps / Onions / Tomatoes / Cod / Mussels and scallops / Leeks

Dish: Soups

Ingredients:

  • Water - 6 Glasses
  • Shrimp - 250 Grams
  • Shellfish - 250 Grams
  • Mussels - 250 Grams
  • Bay leaf - 1 piece
  • Black peppercorns - 12 Pieces
  • Orange Peel - To taste
  • Olive oil - 3 tbsp. spoons
  • Salt - To taste
  • Fennel - 2 Pieces
  • Onion - 1 Piece
  • Leek - 1 Piece
  • Garlic - 4 Cloves
  • Tomatoes - 4 Pieces
  • Dry white wine - 1 Glass
  • Fresh thyme - 1 Teaspoon
  • Fresh marjoram - 1 Teaspoon
  • Cayenne Pepper - 0.5 Teaspoons
  • Sockeye salmon - 250 Grams
  • Cod - 250 Grams
  • Dill - To taste

Servings: 4

How to make Bouillabaisse (soup recipe)

1 Peel and wash shrimp, shellfish. Cut the fish fillet into large pieces. 2 Put the pot of water on the fire and bring the water to a boil, put the shrimp shells, bay leaf, black peppercorns and the zest of one orange, after boiling, cook for fifteen minutes. 3 Peel the onion, fennel, leek, cut into small pieces. Peel the garlic and cut into slices. Chop the tomatoes into cubes. 4 In another saucepan, heat the olive oil, add both onions and fennel, season with salt and cook over low heat for twenty minutes. 5 Add the garlic to the saucepan, and after a couple of minutes add the tomatoes and white wine. Bring the mixture to a boil and cook until the weight is reduced by 2 times. 6 Strain the shrimp shell broth and pour it into a saucepan with vegetables, add marjoram, cayenne pepper, thyme, cook for ten minutes over low heat.

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