Bouillabaisse – a cult dish of South French cuisine – is a fish soup. The main ingredients of this soup-fish (at least 5 species) and vegetables. Of course, this rich soup with an unusual history is very tasty and useful, 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!
At home, for Bouillabaisse, you can use almost any fish that is currently available, but the key point is the combination of at least 4-5 species of fish must be observed. For Bouillabaisse I took 6 types of fish and seafood: squid, shrimp, mussels, pink salmon, tilapia and cod.
First of all, you should prepare the broth, which will serve as the basis for the future soup. For this broth will be useful tails, heads, bones, fins of those fish that go for the preparation of Bouillabaisse. They fill with water and put on to cook. After they are cooked, they can be thrown away.
Fillet of pink salmon, cod, tilapia cut into large pieces. Shrimp clean. The squid is cleaned and cut into pieces.
While the broth is being cooked, we will prepare one of the most important components of Bouillabaisse - the so-called "bouquet of garnishes". In a bag of natural fabric or gauze (I took a bandage) put grated orange zest, Bay leaf, black pepper, Basil, nutmeg, ground ginger, cloves. Being in the bag, seasonings will not get into the broth, but will give the broth its unusual aroma and light flavor.
While fish broth is cooking let's do vegetables for soup. Onions, celery, garlic and tomatoes cut into cubes.
Peel, chop and cook the potatoes in a separate pan. Once cooked, drain the water, mash.
Before cooking vegetables in Bouillabaisse necessarily pre-fried. Fry onions, garlic and celery in olive oil.
Then add a glass of white wine and tomato.
Pour in the vegetables cooked fish broth. Here we put our "bag of garnish", it will remain here until the end of cooking. The soup base is ready. Do not forget to salt.
Now lay in the broth prepared in advance large pieces of fish and rice. They will boil for 15-20 minutes.
Two minutes before the end of cooking pour sea change-shrimp, mussels, squid. Add mashed potatoes. They should be boiled for 2 minutes, no more. Turn off the stove, remove the bag from the broth with a "bouquet of garnishes" - and Bouillabaisse is ready!
But Bouillabaisse is not an easy soup, and it is also not easy to serve. 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 put the sauce.
Crackers are necessary to feel the taste of Bouillabaisse for real, as Provencal sailors felt it, sitting on the rocks, inhaling the smell of the sea and resting after the day's work.
Now prepare the sauce "Rui".
Four garlic cloves squeeze or finely chop, add pepper, 3 egg yolks, mix and add 2 tablespoons of olive oil.
That's all, rich and thick Bouillabaisse soup is ready. You can start your meal.