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 Marseille Fish Soup "Bouillabaisse" Recipe
Rich in proteins, beautiful and bright fish soup with vegetables will be a wonderful treat for your guests. Historically, this soup was cheap and was prepared by Provencal fishermen in the evenings from fish that could not be sold in a day. But over time, it became very popular, and expensive fish and seafood (including lobsters) began to be added to it. Orange peel and saffron give a special piquancy to this soup – they are simply irreplaceable. Fennel with its special delicate taste and aroma is added to bouillabaisse almost always. And toasts with garlic mayonnaise harmoniously combine all the ingredients and set off their taste.
Course Dinner Dishes, Lunch Second Breakfast Dishes
Cuisine French Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
For soup
For "Rui" sauce"
Course Dinner Dishes, Lunch Second Breakfast Dishes
Cuisine French Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
For soup
For "Rui" sauce"
Instructions
  1. Ingredients.
    Ingredients.
  2. Remove the "beard" from mussels, wash and clean the shells. Put it in a saucepan and put it on medium heat. Cook for 6-7 minutes until they open. Remove the mussels from the shells, leaving a few pieces of shells for decoration. Add the remaining mussel juice to the fish broth. Clean the shrimp, remove the spinal vein. Cut the fish into small cubes.
    Remove the "beard" from mussels, wash and clean the shells. Put it in a saucepan and put it on medium heat. Cook for 6-7 minutes until they open. Remove the mussels from the shells, leaving a few pieces of shells for decoration. Add the remaining mussel juice to the fish broth. Clean the shrimp, remove the spinal vein. Cut the fish into small cubes.
  3. Cut tomatoes and potatoes into medium-sized cubes. Finely chop the garlic and parsley. Cut onion into small cubes, fennel into thin half–rings.
    Cut tomatoes and potatoes into medium-sized cubes. Finely chop the garlic and parsley. Cut onion into small cubes, fennel into thin half–rings.
  4. Fry the onion in olive oil over medium heat until transparent. Add the fennel, garlic, parsley, bay leaf and simmer, stirring occasionally, for 5 minutes.
    Fry the onion in olive oil over medium heat until transparent. Add the fennel, garlic, parsley, bay leaf and simmer, stirring occasionally, for 5 minutes.
  5. Add the tomatoes and simmer, stirring occasionally, for another 10 minutes. Then pour in the water and broth, add the orange zest, bring to a boil, reduce the heat and simmer for 30 minutes.
    Add the tomatoes and simmer, stirring occasionally, for another 10 minutes. Then pour in the water and broth, add the orange zest, bring to a boil, reduce the heat and simmer for 30 minutes.
  6. Meanwhile, prepare the Rui sauce: pass the garlic through the press. Add lemon juice, paprika, chili and garlic to the mayonnaise and mix everything well. Close it and put it in the refrigerator.
    Meanwhile, prepare the Rui sauce: pass the garlic through the press. Add lemon juice, paprika, chili and garlic to the mayonnaise and mix everything well. Close it and put it in the refrigerator.
  7. Pour the potatoes into the broth and cook over medium heat for 10 minutes. Add fish, shrimp and saffron. Add salt and pepper and cook for another 5 minutes. Add the prepared mussels to the soup, cover and let stand for 3 minutes.
    Pour the potatoes into the broth and cook over medium heat for 10 minutes. Add fish, shrimp and saffron. Add salt and pepper and cook for another 5 minutes. Add the prepared mussels to the soup, cover and let stand for 3 minutes.
  8. Cut the baguette into medium-thick slices and fry them in olive oil.
    Cut the baguette into medium-thick slices and fry them in olive oil.
  9. Pour the soup on plates. Spread the toasted croutons with Rui sauce and place on top of each other in each plate.
    Pour the soup on plates. Spread the toasted croutons with Rui sauce and place on top of each other in each plate.
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