Rich in proteins, beautiful and bright fish soup with vegetables will be a wonderful treat for your guests. Historically, this soup was cheap and prepared Provencal fishermen in the evenings from fish that could not sell a day. But over time, it has become very popular, and it began to add expensive fish and seafood (including lobster). Special piquancy to this soup gives orange peel and saffron – they are simply irreplaceable. Fennel with its special delicate taste and aroma is added to the Bouillabaisse virtually always. And toasts with garlic mayonnaise harmoniously combine all ingredients and set off their taste.
Have mussels to remove the "beard", wash and clean the shells. Put in a saucepan and put on medium heat. Cook for 6-7 minutes until they open. Get the mussels from the shells, leaving the shells a few pieces for decoration. The remaining mussel juice to add to fish broth. Shrimps to clear, to remove spinal vein. Fish cut into small cubes.
Tomatoes and potatoes cut into cubes of medium size. Garlic and parsley finely chopped. Onions cut into small cubes, fennel – thin half-rings.
Fry onion in olive oil over medium heat until transparent. Add fennel, garlic, parsley, Bay leaf and simmer, stirring occasionally for 5 minutes.
Add the tomatoes and simmer, stirring occasionally, for another 10 minutes. Then pour water and broth, add orange peel, bring to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, make the sauce "Rui": garlic skip through the press. In mayonnaise add lemon juice, paprika, chili and garlic and all to qualitatively stir. Lock it and put it in the fridge.
Pour the potatoes into the broth and cook over medium heat for 10 minutes. Add fish, shrimp and saffron. Try salt and pepper and cook for another 5 minutes. Add to the soup prepared mussels, cover and let stand for 3 minutes.
Baguette cut into slices of medium thickness and fry them in olive oil.
Pour soup on plates. Toasted toast spread with sauce "Rui" and put one another in each plate.