Once this wonderful soup was born in Provence. Bouillabaisse. Many people tell stories about its origin, but it is believed that the most correct version is about 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 saucepan all the leftovers of fish and seafood that are unsuitable for sale or left over from yesterday, and cooked soup using the most Mediterranean ingredients, such as saffron, olive oil, red hot pepper, tomatoes.....
Cook Time | 60 minutes |
Servings |
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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