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 French Fishermen Soup "Bouillabaisse" Recipe
Bouillabaisse – a cult dish of South French cuisine – is a fish soup. The main ingredients of this soup are fish (at least 5 types) and vegetables. Of course, this rich soup with an unusual history is very tasty and healthy, but there is also some danger in it – you can easily get carried away and get up from the table only when there is nothing left in the tureen!
Course Dinner Dishes, First Course Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. At home, you can use almost any fish that is currently available to cook bouillabaisse, but the key point is to observe a combination of at least 4-5 types of fish. For bouillabaisse, I took 6 types of fish and seafood: squid, shrimp, mussels, pink salmon, tilapia and cod.
    At home, you can use almost any fish that is currently available to cook bouillabaisse, but the key point is to observe a combination of at least 4-5 types of fish. For bouillabaisse, I took 6 types of fish and seafood: squid, shrimp, mussels, pink salmon, tilapia and cod.
  2. First of all, you should prepare a broth that will serve as the basis for the future soup. For this broth, the tails, heads, bones, fins of those fish that go to the preparation of bouillabaisse will be useful. They are filled with water and put to boil. After they are cooked, they can be thrown away.
    First of all, you should prepare a broth that will serve as the basis for the future soup. For this broth, the tails, heads, bones, fins of those fish that go to the preparation of bouillabaisse will be useful. They are filled with water and put to boil. After they are cooked, they can be thrown away.
  3. Fillet of pink salmon, cod, tilapia cut into large pieces. Peel the shrimp. Squid are cleaned and cut into pieces.
    Fillet of pink salmon, cod, tilapia cut into large pieces. Peel the shrimp. Squid are cleaned and cut into pieces.
  4. While the broth is cooking, we will prepare one of the most important components of bouillabaisse - the so-called "bouquet of side dishes". Put grated orange zest, bay leaf, ground black pepper, basil, nutmeg, ground ginger, cloves in a bag made of natural fabric or gauze (I took a bandage). Being in the bag, the seasonings will not get into the broth, but will give the broth its unusual aroma and light taste.
    While the broth is cooking, we will prepare one of the most important components of bouillabaisse - the so-called "bouquet of side dishes". Put grated orange zest, bay leaf, ground black pepper, basil, nutmeg, ground ginger, cloves in a bag made of natural fabric or gauze (I took a bandage). Being in the bag, the seasonings will not get into the broth, but will give the broth its unusual aroma and light taste.
  5. While the fish broth is cooking, let's take care of the vegetables for the soup. Cut onion, celery, garlic and tomatoes into cubes.
    While the fish broth is cooking, let's take care of the vegetables for the soup. Cut onion, celery, garlic and tomatoes into cubes.
  6. Peel, slice and fry the potatoes in a separate frying pan. After cooking, drain the water, mash it into a puree.
    Peel, slice and fry the potatoes in a separate frying pan. After cooking, drain the water, mash it into a puree.
  7. Before cooking, vegetables in bouillabaisse must be pre-fried. Fry the onion, garlic and celery in olive oil.
    Before cooking, vegetables in bouillabaisse must be pre-fried. Fry the onion, garlic and celery in olive oil.
  8. Then add a glass of white wine and a tomato.
    Then add a glass of white wine and a tomato.
  9. Pour the cooked fish broth into the vegetables. Here we put our "bag with a side dish", it will remain here until the end of cooking. The base for the soup is ready. Don't forget to add salt.
    Pour the cooked fish broth into the vegetables. Here we put our "bag with a side dish", it will remain here until the end of cooking. The base for the soup is ready. Don't forget to add salt.
  10. Now we put large pieces of fish and rice prepared in advance into the broth. They will boil for 15-20 minutes.
    Now we put large pieces of fish and rice prepared in advance into the broth. They will boil for 15-20 minutes.
  11. Two minutes before the end of cooking, pour in the sea trifle - shrimp, mussels, squid. Add mashed potatoes. They should be boiled for 2 minutes, no more. Turn off the stove, take out a bag with a "bouquet of side dishes" from the broth - and the bouillabaisse is ready!
    Two minutes before the end of cooking, pour in the sea trifle - shrimp, mussels, squid. Add mashed potatoes. They should be boiled for 2 minutes, no more. Turn off the stove, take out a bag with a "bouquet of side dishes" from the broth - and the bouillabaisse is ready!
  12. But bouillabaisse is not an easy soup, and it's not easy to serve it either. A mandatory element of the serving are croutons - dried white crackers, which are served on a separate dish (the more – the tastier!), which should be dipped in a specially prepared sauce "Rui". Instead of croutons, you can serve toasted pieces of baguette, on which you must first apply the sauce. Crackers are necessary in order to feel the taste of bouillabaisse for real, as Provencal sailors felt it, sitting on the rocks, inhaling the smell of the sea and relaxing after a hard day. Now prepare the Rui sauce. Squeeze out four cloves of garlic or finely chop, add pepper, 3 egg yolks, mix and add 2 tablespoons of olive oil. That's all, the rich and thick bouillabaisse soup is ready. You can start eating.
    But bouillabaisse is not an easy soup, and it's not easy to serve it either. A mandatory element of the serving are croutons - dried white crackers, which are served on a separate dish (the more – the tastier!), which should be dipped in a specially prepared sauce "Rui". Instead of croutons, you can serve toasted pieces of baguette, on which you must first apply the sauce. Crackers are necessary in order to feel the taste of bouillabaisse for real, as Provencal sailors felt it, sitting on the rocks, inhaling the smell of the sea and relaxing after a hard day. Now prepare the Rui sauce. Squeeze out four cloves of garlic or finely chop, add pepper, 3 egg yolks, mix and add 2 tablespoons of olive oil. That's all, the rich and thick bouillabaisse soup is ready. You can start eating.
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