Bouillabes soup warming like a young French groom's embrace Bashny.Net

We have lunch tonight. bouillabaisse! It is also called the Marseille ear, but with a familiar ear, this interesting soup with a rather interesting history has little in common. What is the story, will you exclaim? And the story is that this soup was once a food for the poor, and now it's served in the coolest places. Hmm! Let's get to know the bouillabes.



Editorial "Site" I was surprised to find out that by itself, the bayabes would hardly attract the attention of gourmets. That very poor soup was more hearty than tasty, because it was prepared from all the sea trifles that the fishermen could not sell. But suddenly everything changed, and the soup migrated to the ducal and princely tables.

Buillabes classic A bit of background. Probably no one would have paid attention to this soup if one day some weirdo did not think to add saffron to it. It was from this moment that the buffalo began to win hearts. After a while he left France and underwent many different transformations. Up to the fact that in Marseilles the association of bouillabes was created - all in order to preserve the classic.



Now the real soup can be tasted only in a certified restaurant and only from seafood caught in the waters of Marseille. A large vat must be present in the restaurant, in which a bouillabes must be prepared. It is clear that we can not afford such a thing, but we can quite take this soup as a basis. A true master. Do not try to repeat the recipe, but create something new.

Don’t worry, all the ingredients are available. It should be added that the soup is desirable to serve with a spicy Rui sauce and white croutons, but this step is not necessary. There are enough spices in the soup, and you can cook it from any seafood. Marseille fish may be juicier, but ours is fine too. Okay.



The ingredients

• 500g
• seafood 400g
• 6 cloves of garlic
• 4 tomatoes.
• 3 potatoes.
• 1 medium bulb
• 1 tbsp dry white vinyl
• 5 peas of black pepper
• 1 tbsp spices for fish
• 3 bay leaves
• lemon peel and salt to taste

Buyabes classic

1. Start with spices and gas stations. In a deep frying pan, roast in oil the crushed garlic and onions. When it is brown, add tomatoes that are cut in small cubes. Before that, the tomatoes need to be blanched and skinned. Add potatoes, bay leaf, a little lemon peel and other spices.
   
   
   
   
2. Roast everything on a small heat for 5-7 minutes, and then add white dry and enough water to completely cover the ingredients. Let it boil until the potatoes are ready. That's about 15 minutes.
3. Prepare seafood and fish: wash everything thoroughly, and cut the fish into small pieces. This is to make it ready quickly. Now put all the ingredients in the soup and boil until ready. It's usually three to five minutes. Done!
   
   
   
   

As you can see, nothing complicated! Note that fish can be any, but it is better to use the sea. Trout, sea bass, salmon or tuna, everything will go. Seafood is the most unpretentious. It can be mussels, shrimp, squid and anything that seems cute to the heart. Perhaps a hake with pollock will do, but we will not vouch for this.



Obviously, bouillabaisse You can eat only in Marseille, but let the French not be so self-confident - we ourselves with a mustache, we can cook. While the soup is cooling down on the plate, read our article about what delicacies besides buffalo were once a common poor food. Bon appetit and thank you for staying with us!