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Print Recipe
 Bouillabaisse Recipe
Bouillabaisse-French fish soup, Marseilles fish soup. Hearty, fragrant, tomato-fish soup with garlic croutons and hot sauce.
Course Dinner Dishes, First Course, Hot Dishes, Lunch Second Breakfast
Cuisine French
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Soup:
Sauce and toast:
Course Dinner Dishes, First Course, Hot Dishes, Lunch Second Breakfast
Cuisine French
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Soup:
Sauce and toast:
Instructions
  1. Onion and clove of garlic finely chopped, fry in a pan on 2 tbsp olive oil. Add washed thyme leaves.
    Onion and clove of garlic finely chopped, fry in a pan on 2 tbsp olive oil. Add washed thyme leaves.
  2. Peeled tomatoes cut into cubes and put in a saucepan. Add Bay leaf and saffron. Pour 2 cups of water, stir, bring to a boil. Add salt, pepper and cook, stirring, for about 25 minutes.
    Peeled tomatoes cut into cubes and put in a saucepan. Add Bay leaf and saffron. Pour 2 cups of water, stir, bring to a boil. Add salt, pepper and cook, stirring, for about 25 minutes.
  3. Seafood, fish fillet cut into pieces the same. (I only had 2 types of fish: hake and salmon)
    Seafood, fish fillet cut into pieces the same. (I only had 2 types of fish: hake and salmon)
  4. Add to the pan the fish after 3-5 minutes - seafood and cook for 5-10 minutes (if the seafood is cooked frozen, cook less). Fish and seafood get a slotted spoon, postpone.
    Add to the pan the fish after 3-5 minutes - seafood and cook for 5-10 minutes (if the seafood is cooked frozen, cook less). Fish and seafood get a slotted spoon, postpone.
  5. Contents of a pan to wipe through a sieve (to whom very laziness - it is possible to use a blender), mix again to pour in it. Quickly bring the soup to a boil. Add fish and seafood. Remove from 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.
    Contents of a pan to wipe through a sieve (to whom very laziness - it is possible to use a blender), mix again to pour in it. Quickly bring the soup to a boil. Add fish and seafood. Remove from 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 on one side with olive oil, dry in the oven. RUB the oil side of the garlic. Soup served with croutons and dressing in separate bowl.
    Cut the baguette into slices, grease on one side with olive oil, dry in the oven. RUB the oil side of the garlic. Soup served with croutons and dressing in separate bowl.

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