Once this wonderful soup was born in Provence. La Bouillabaisse. Many tell stories of its origin, but it is believed that the most correct version is about the French sailors who fished in the Mediterranean sea. After a hard day's work they needed a hot and nutritious dinner, and for this they put in a large pot all the remains of fish and seafood that are unfit for sale or have remained since yesterday, and cooked soup, using the most Mediterranean ingredients such as saffron, olive oil, red hot pepper, tomatoes.....
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 5 tablespoons olive oil
- 2 pieces Potatoes
- 1 piece Onion
- 2 cloves garlic
- 500 gram Fish white sea-pangasius, cod, fish-devil-fillet
- 8 pieces Shrimps fresh and unpeeled
- 8 pieces Mussels
- 12 pieces Seafood Oysters, fresh
- 2 tablespoons Bread white, crumb
- 3-4 pieces Cashew nuts
- 1/2 teaspoon Saffron
- 1 teaspoon Red hot pepper can take paprika
- 2-3 pieces Tomatoes large and ripe
- 2 glasses Broth fish
- Seasoning salt, pepper to taste
- 1/2 tasblespoon Parsley
- 1/2 tablespoon Dill
- 200 gram Squid
Ingredients
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Instructions
- So, for a start, we will grind in a mortar hazelnut, bread crumb, garlic and parsley. Fry it all in butter. Literally 2-3 minutes so that the bread does not burn. Remove separately.
- Cut the onion and fry it in the same oil.
- Tomatoes scald, clean and cut into cubes. Add in onion.
- In the meantime, prepare the seafood. Oysters place in cold salt water to release all sand.
- And also prepare fish, mussels and shrimp. I took mainly pangasius, and seafood and shellfish can be used and others.
- Our tomatoes are almost ready, boiled. Add saffron and red hot pepper.
- Then a mixture of toasted bread.
- Then turn it all into a puree with a mixer.
- Add the fish broth and throw the sliced potatoes (you can smaller to quickly cooked).
- Allow to simmer for a bit to let the flavors mingled and managed to boil the potatoes. Salt and pepper to taste. Though the fish and ingredients are served separately, in some restaurants they are served together. So did I. Slowly put the squid, shrimp and shellfish in the finished sauce.
- Allow to cook on low heat for literally 5 minutes, until the clams open. Then add the pieces of fish, again, give cook, but very little to the fish is not digested, and remained soft and tender.
- Cut the gas. Add dill. Try. This soup will be tastier the next day, but if you can not wait, you can immediately eat.
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