The Bouillabaisse soup is considered a traditional dish of French cuisine. The story of its origin goes far back in time. According to legend, the Marseilles fishermen sold all caught the day's fish catch, and from what remained in the cooked soup. Usually it was fish, shrimp, clams, squid and many other marine life. In those days the dish was distributed only among the poor fishermen and it was very simple and cheap. However since that time much has changed.
At present, the fish soup Bouillabaisse is very popular among the indigenous population of France and tourists. Due to its popularity and due to the active development of tourism on the Mediterranean coast of France, Bouillabaisse on the menu is absolutely all the local restaurants. Marseille kitchen made the expensive variety in the soup in the form of a lobster and many other seafood, greatly affect the cost of meals. Gradually, the soup has become one of the culinary attractions of France.
Cooking recipes soup Bouillabaisse a lot. The most popular is Marseille. Cooking method of soup is the same everywhere and they differ only in the composition of ingredients. Try to cook French soup Bouillabaisse at the below presented recipe.The Marseille Bouillabaisse
Classic soup recipe Bouillabaisse requires a large number of ingredients. Despite this, the soup is cooked quickly and effortlessly. The soup will have the taste of real fish gourmets. Photo Bouillabaisse is a thick soup, different fish and vegetable variety.The necessary ingredients for 5 servings:
How to prepare:
- 5 kinds of different small fish
- 1 kg fish fillet
- 300 g squid
- 300 g shrimp
- 200 g mussels
- 50 g of scallop
- 2 pieces of onion
- 5 cloves of garlic
- 3 PCs. tomatoes
- 1 piece of carrot
- Bay leaf
- 2 tbsp vegetable oil
- 3 PCs potatoes
- Lemon juice
The first thing you need to deal with a small fish. Wash it thoroughly, remove all unnecessary: the head, the tail, the fin. Clean the fish, pour it with lemon juice and don't touch for 15 minutes. Rinse fish filets, cut into small pieces. All those remnants that are cut from the fish, place in a saucepan and bring to a boil for 20 minutes without closing the lid.
While preparing fish stock, you should finely chop all the seafood: squid, shrimp, mussels, scallops. Spoon into the boiling broth and cook for 10 more minutes. Then strain the resulting broth and again put on fire. Then remove from heat fragrant fish broth and put to stand for some time.
Next important stage in the preparation of the Marseille Bouillabaisse soup – preparation of vegetables. Onions and carrots should be cut into slices, potatoes – small chunks. Chop the garlic on a grater. Remove tomato peel, remove seeds and cut into 6 equal shares. Prepare a frying pan with sunflower oil, put back all the chopped vegetables, except potatoes. Fry on a low fire, not forgetting from time to time to stir. Once the vegetables are ready, pour them into a clean saucepan, add the potatoes, Bay leaf and saffron. Sauté until tender.
Prepared vegetables pour the fish broth. A little boil and add the tomatoes, all the fish and pepper. Leave the soup to warm up, and enough of the fish taste.
The final stage of the French fish soup Bouillabaisse – extract all the fish from the soup and putting some of it on the plate. A soup will be served in the following manner: each guest is placed a large piece of fish fillet, pour the broth, add seafood mixture and decorated with parsley.
You should know that this soup recipe Bouillabaisse implies the presence of croutons and Aioli sauce. Croutons can be made by cutting white bread into cubes and further roasting. For the sauce you will need the egg yolks, mayonnaise and 4 garlic cloves. All the ingredients are mixed in a separate bowl. The sauce should be thick. In the mixture add a few drops of vegetable oil. Season with parsley and serve with the main dish. True French soup is ready!
Now, the recipe of Bouillabaisse is not a mystery to you, because you know how to cook it. For a more thorough acquaintance with this soup, you will help recipes for Bouillabaisse with photos on the Internet or in home cookbooks.
Bon appetit! Cook with love!
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