Bouillabaisse Soup — gourmet food recipes

Bouillabaisse Soup — gourmet food recipes




Despite the lush title Bouillabaisse Soup, like all genuine cultural values, was born in the nation. Fishermen in the South of France cooked it from not sold the remnants of the catch. So Bouillabaisse was alien to dear Omar, which put this soup many chefs, to justify the astronomical prices. Luxury does not replace the art, and it requires a lot to cope with a long recipe bouillabaisse. But at home, you can give free rein to your imagination or based on the assumption that there are or what not …


For the broth

  • any small fish1 kg
  • celery root
  • carrot
  • onions
  • parsley root
  • Salt
  • Bell Pepper
  • Allspice
  • Bay leaf

For bouillabaisse

  • extra virgin olive oil
  • 1 onion
  • 5 cloves of garlic
  • 3 stalks celery
  • 1 glass of dry white wine
  • 1 can of tinned tomatoes with juice
  • 1 fennel
  • Bay leaf
  • parsley
  • Orange peel
  • Basilica
  • Rosemary

for the bouillabaisse

  • shrimp
  • squid rings
  • If there are: cod, pangazius, mussels


Boil fish broth (onion, roots, spices). The broth is a bit cool and strain.

In a large saucepan, 23 minutes cover tight in olive oil the finely chopped onion and garlic, add chopped celery. Heat 2 minutes and pour into the pan of broth, white wine, add a jar of tomatoes, previously wiping them with a fork.

Add to the pan the spices and herbs. While bouillabaisse the basis of cooks, you can enjoy mussels. They must be well rinsed, cleaned, put in a pan and heat until the shells are open and will not give juice. Slice the fennel and add to the pot. Further depends on your ingenuity. The bouillabaisse is any fish and more diverse varieties, the tastier. Just remember that a firm fish, like cod, should be put on 5 minutes earlier than the soft, like halibut.

Add prepared shrimp and squid rings, as well as fish, if any. Boil together with fish bouillabaisse can be no more than 1520 minutes. For 5 minutes before the end add prepared Mussels (if they exist).

But that’s not all. Bouillabaisse is unthinkable without the sauce «Rui«. The simplest recipe is that thick cream or sour cream mixed with olive oil, red pepper and a huge number of crushed garlic. The bouillabaisse served the sauce «Rui« and separate white crackers. Bon appetite!

As a hearty, tasty dishes you can also Cook Roasted duck breast — meat recipes

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