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 prepared Provencal fishermen in the evenings from fish that could not sell a day. But over time, it has become very popular, and it began to add expensive fish and seafood (including lobster). Special piquancy to this soup gives orange peel and saffron – they are simply irreplaceable. Fennel with its special delicate taste and aroma is added to the Bouillabaisse virtually always. And toasts with garlic mayonnaise harmoniously combine all ingredients and set off their taste.