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 Bouillabaisse Recipe
Bouillabaisse - French fish soup, Marseille fish soup. Hearty, fragrant tomato and fish soup with garlic croutons and hot sauce.
Course Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Soup:
Sauce and toast:
Course Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Soup:
Sauce and toast:
Instructions
  1. Finely chop the onion and garlic clove, fry in a frying pan for 2 tablespoons of olive oil. Add the washed thyme leaves.
    Finely chop the onion and garlic clove, fry in a frying pan for 2 tablespoons of olive oil. Add the washed thyme leaves.
  2. Cut the peeled tomatoes into cubes and put them in a saucepan. Add bay leaf and saffron. Pour in 2 cups of water, stir, bring to a boil. Add salt and pepper and cook, stirring, for about 25 minutes.
    Cut the peeled tomatoes into cubes and put them in a saucepan. Add bay leaf and saffron. Pour in 2 cups of water, stir, bring to a boil. Add salt and pepper and cook, stirring, for about 25 minutes.
  3. Seafood, fish fillets cut into identical pieces. (I only had 2 types of fish: hake and salmon)
    Seafood, fish fillets cut into identical pieces. (I only had 2 types of fish: hake and salmon)
  4. Add the fish to the pan, after 3-5 minutes - seafood and cook for 5-10 minutes (if the seafood is cooked frozen, cook less). Remove the fish and seafood with a slotted spoon, set aside.
    Add the fish to the pan, after 3-5 minutes - seafood and cook for 5-10 minutes (if the seafood is cooked frozen, cook less). Remove the fish and seafood with a slotted spoon, set aside.
  5. Wipe the contents of the pan through a sieve (who is too lazy - you can use a blender), mix and pour into it again. Quickly bring the soup to a boil. Add fish and seafood. Remove from the heat, season with salt and pepper, cover with a lid. Chop the garlic clove, combine with mayonnaise, chili and tomato paste, mix the sauce until smooth.
    Wipe the contents of the pan through a sieve (who is too lazy - you can use a blender), mix and pour into it again. Quickly bring the soup to a boil. Add fish and seafood. Remove from the heat, season with salt and pepper, cover with a lid. Chop the garlic clove, combine with mayonnaise, chili and tomato paste, mix the sauce until smooth.
  6. Cut the baguette into slices, grease with olive oil on one side, and dry in the oven. rub the garlic with oil on the other side. The soup is served with croutons and dressing in a separate bowl.
    Cut the baguette into slices, grease with olive oil on one side, and dry in the oven. rub the garlic with oil on the other side. The soup is served with croutons and dressing in a separate bowl.
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