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 La Bouillabaisse Recipe
Once this wonderful soup was born in Provence. Bouillabaisse. Many people tell stories about its origin, but it is believed that the most correct version is about French sailors who fished in the Mediterranean Sea. After a hard day's work, they needed a hot and nutritious dinner, and for this they put in a large saucepan all the leftovers of fish and seafood that are unsuitable for sale or left over from yesterday, and cooked soup using the most Mediterranean ingredients, such as saffron, olive oil, red hot pepper, tomatoes.....
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. So, to begin with, we will grind hazelnuts, breadcrumbs, garlic and parsley in a mortar. Fry it all in butter. Literally 2-3 minutes so that the bread does not burn. Take it out separately.
    So, to begin with, we will grind hazelnuts, breadcrumbs, garlic and parsley in a mortar. Fry it all in butter. Literally 2-3 minutes so that the bread does not burn. Take it out separately.
  2. Chop the onion and fry it in the same oil.
    Chop the onion and fry it in the same oil.
  3. Scald tomatoes, peel and cut into cubes. Add the onion.
    Scald tomatoes, peel and cut into cubes. Add the onion.
  4. And also cook fish, mussels and shrimp. I took mainly pangasius, and seafood and shellfish can be used and others.
    And also cook fish, mussels and shrimp. I took mainly pangasius, and seafood and shellfish can be used and others.
  5. And also prepare fish, mussels and shrimp. I took mainly pangasius, and seafood and shellfish can be used and others.
    And also prepare fish, mussels and shrimp. I took mainly pangasius, and seafood and shellfish can be used and others.
  6. Our tomatoes are almost ready, boiled. Add saffron and red hot pepper.
    Our tomatoes are almost ready, boiled. Add saffron and red hot pepper.
  7. Then put the mixture on toasted bread.
    Then put the mixture on toasted bread.
  8. Then turn it all into a puree using a mixer.
    Then turn it all into a puree using a mixer.
  9. Pour in the fish broth and toss the sliced potatoes (you can make them smaller so that they cook faster).
    Pour in the fish broth and toss the sliced potatoes (you can make them smaller so that they cook faster).
  10. Let it boil a little so that the flavors mix and the potatoes have time to boil. Add salt and pepper to taste. Although the fish and ingredients are served separately, some restaurants serve them together. Me too. Slowly put the squid, shrimp and clams into the finished sauce.
    Let it boil a little so that the flavors mix and the potatoes have time to boil. Add salt and pepper to taste. Although the fish and ingredients are served separately, some restaurants serve them together. Me too. Slowly put the squid, shrimp and clams into the finished sauce.
  11. Let it cook on low heat for literally 5 minutes, until the clams open. Then add the pieces of fish, let it cook again, but very little so that the fish does not digest, but remains soft and tender.
    Let it cook on low heat for literally 5 minutes, until the clams open. Then add the pieces of fish, let it cook again, but very little so that the fish does not digest, but remains soft and tender.
  12. Turn off the gas. Add dill. Try. This soup will taste better the next day, but if you can't wait, you can eat it right away.
    Turn off the gas. Add dill. Try. This soup will taste better the next day, but if you can't wait, you can eat it right away.
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