Jamie Oliver's classic bouillabaisse recipe

It is easy to join the traditions of French cuisine by trying the traditional bouillabaisse dish at least once. The classic recipe is prepared using several varieties of fish. To perform it, a number of techniques are used, including frying and stewing. Thanks to cooking for several hours, the broth becomes aromatic and rich. It absorbs the shades and flavors of all ingredients. Therefore, the soup is widely popular not only at home, but also abroad.

We suggest preparing French bouillabaisse soup right now. Recipes from Normandy and Marseille are considered classic. They include ingredients such as sea rooster, sea scorpion, scallops, sea bass and other types of seafood. The more there are, the brighter and more pronounced the taste of the soup.

Classic bouillabaisse

Fish and shellfish, tomatoes, garlic, onions, white wine and saffron are included in Marseille bouillabaisse soup. A classic recipe with step-by-step preparation photos will allow you to create a hearty restaurant-quality stew at home. An abundance of seafood varieties is the main condition for a successful result. But it is also important to maintain a balance of salt, heat and sweetness, achieving the perfect balance of flavor.

Dish components:

· Halibut – 0.5 kg; · Sea bass – 0.5 kg; · Catfish – 0.5 kg; · Sea bass – 0.5 kg; · Scallops – 0.15 kg; · Shrimp – 0.15 kg; · Hake – 0.2 kg; · Mussels – 0.15 kg; · Garlic – 3 cloves; · Leek – 2 pcs.; · Tomatoes – 3 pcs.; · Onions – 2 pcs.; · Fennel – 1 pc.; · Celery – 3 stalks.

Classic bouillabaisse: step-by-step recipe with photos

Cooking technology:

1. Peel and wash the vegetables. 2. Wash the fish, remove the fins, entrails, and heads. 3. Chop the leek, celery and clove of garlic. 4. Pour a little olive oil into a deep frying pan and fry the chopped vegetables until half cooked. 5. Place fish trimmings, excluding entrails, and shellfish in the pan with the vegetables. Add water to cover the contents of the pan. Simmer over low heat for 20 minutes. 6. Remove the skins from the tomatoes. Grind the pulp into a homogeneous paste. 7. Chop the rest of the garlic, fennel and 1 onion. 8. In a separate pan, fry the chopped vegetables. After 5-7 minutes of frying, add the tomato pulp. 9. Remove the heads and fins, strain the broth resulting from stewing in the first frying pan. 10. Cut the clams: Separate the shells from the meat. 11. Add broth and shellfish meat to the vegetables that are stewing in the second frying pan. Salt and add dried herbs to taste. 12. Place pieces of cleaned and cut fish into the pan. Place over low heat and simmer for 30 minutes until the fish is cooked through. 13. While the bouillabaisse soup is cooking, continue the recipe with photo by preparing the croutons. To do this, use a baguette, sliced ​​and fried in a dry frying pan. It is also traditional to serve rouille sauce with soup and croutons. It is prepared using garlic, ground saffron, cayenne pepper, salt, egg yolks and olive oil, similar to mayonnaise. 14. Serve the soup with assorted fish, croutons and sauce.

Step-by-step recipe for making classic fish soup Bouillabaisse

5/5 (1)

In my family, everyone respects fish soups, including the cat. Until recently, their range was quite monotonous. My friend, who was vacationing in France, brought back a very interesting recipe for the classic French soup Bouillabaisse. Of course, I prepared this delicacy, and my family appreciated it. I suggest you evaluate it too.

Cooking classic fish soup Bouillabaisse

Kitchen utensils: saucepan; frying pan; spoon; board; masher; knife.

Step-by-step preparation

1. Peel the celery stalk and cut into small cubes.
2. We cut out the core of the fennel and also cut it, along with the onion, into small cubes.
3. Sprinkle salmon fillet (150-200 g) with salt and sugar (a pinch) and leave to marinate.
4. Fry the onion in olive oil until transparent, add fennel, celery and 2 cloves of chopped garlic. Fry everything together for a few minutes with a pinch of saffron.
   Did you know? Bouillabaisse is a very rich and spicy soup.

   The more types of fish and seafood you use, the tastier it is.

5. Add a glass of tomatoes in their own juice and fry a little more.
6. Place sautéed vegetables into fish broth (2 l).
7. Cut the pickled salmon into fairly large pieces and wash.
8. Remove the intestinal vein from the tails of tiger prawns (6-8 pieces).
9. We put pieces of salmon and sea bass fillet (100-200 g) into the soup, seafood - shrimp, mussels 8-10 pcs. along with shells, pieces of squid (100-150 g). Add salt and bay leaf.
10. Boil for just a few minutes and turn off. Bouillabaisse soup is ready.

Did you know? Bouillabaisse has long been the traditional soup of Marseille fishermen. It was prepared from fish that were not sold during the day.

Over time, several varieties of it appeared in France using expensive seafood (lobsters, lobsters, lobsters). Such soups cost up to 200 euros per serving.

There is an old French legend according to which the Greek goddess Aphrodite fed her beloved husband, the god Hephaestus, with Bouillabaisse every day.

Preparing potato sauce

1. Peel the potatoes, chop them coarsely, add water (0.5 l) and set to cook. After boiling, add salt.
2. Mash the finished potatoes with a masher. Transfer to a bowl.
3. To 60 grams of mayonnaise add 2 cloves of chopped garlic and saffron on the tip of a knife. Mix.
4. Mix mayonnaise with potatoes.
5. The sauce is ready.

Bon appetit!

Watch a famous chef prepare Bouillabaisse soup. I am sure that after watching the video you will want to try this simple recipe.

Bouillabaisse is served with baguette croutons and potato sauce, which is spread on the croutons and sprinkled with parsley. This dish can also be served with garlic toast - to prepare them, dried pieces of bread are rubbed with garlic.

Cooking tips and tricks

• Fish broth can be prepared in advance from the head, tail and fins of the fish and strained.
• You can add orange zest, pink and black peppercorns, and thyme to the soup to taste.
• Instead of fresh seafood, you can use frozen seafood cocktail.
• If you have anise tincture, add a little of it to Bouillabaisse. It will become even tastier.

Other cooking options

Source: https://www.alizy.club/supy/rybnye-supy/bujabes.html

Normandy bouillabaisse

Potatoes are a starch-containing product. It makes soups more satisfying and rich. If you like nutritious first courses, we recommend making Normandy bouillabaisse soup. A recipe with a photo will help you cope with this task quickly and easily.

Dish components:

· Fresh salmon – 0.5 kg; · Fresh salmon ridges – 0.5 kg; · Sea bass – 0.5 kg; · Squid – 1 pc.; · Potatoes – 0.2 kg; · Shrimp – 0.3 kg; · Celery – 3 pcs.; · Onion – 1 pc.; · Shallots – 2 pcs.; · Tomatoes – 2-4 pcs.; · Garlic – 2-3 cloves; · Carrots – 1 pc.

Normandy bouillabaisse: step-by-step recipe with photos

Cooking technology:

1. We cut the fish if it was purchased as a carcass. We separate the ridges, fins, heads. 2. Clean the shrimp. 3. Place fish scraps and shrimp shells into a pan, pour 2 liters of water and cook the fish broth over low heat. 4. After boiling, add peeled carrots and onions to the broth. 5. We also recommend adding spices: 3 stalks of parsley, green part of leek, 3 stalks of thyme, 3 bay leaves. 6. Chop onion, garlic, celery. 7. Grind the fish fillets into small strips. Cut the squid into half rings. 8. Peel the tomatoes. It can be easily removed by plunging the tomatoes into boiling water for 1 minute. Turn the pulp into a homogeneous pulp. 9. Fry the chopped vegetables in a frying pan. After 5-7 minutes, add tomato pulp and potatoes, cut into small cubes. 10. Simmer for 2-3 minutes and pour in the broth, previously strained from the fish bones. 11. Cook the contents on low for at least 15 minutes, add salt to taste. 12. Then add pieces of red fish to the base of the soup. 13. Boil after boiling for 2-3 minutes, add pieces of white fish. 14. Boil for 5 minutes, add shrimp and squid half rings. 15. Taste for taste, adjust if necessary and turn off the heat. Leave for a while for the broth to infuse. 16. Meanwhile, prepare the baguette croutons and rouille sauce.

How to cook classic bouillabaisse fish soup according to a step-by-step recipe with photos

20 best soup recipes Recipes for soups with fish and seafood How to cook classic bouillabaisse fish soup according to a step-by-step recipe with photos

One of the most popular French dishes is undoubtedly bouillabaisse soup, better known in Russia as Marseille fish soup. This dish is based on various seafood such as fish, mussels, squid or shrimp.

It is believed that initially the soup was far from an elite dish and was most often prepared on fishing boats from fish that were not sold. According to legend, the goddess of Ancient Greece, Athena, treated her husband Hephaestus to this soup every day.

The ingredients for the soup may vary; there is no specific recipe for the dish. The main thing is that the soup contains as many different seafood as possible, both fish and shellfish. By following our recipes, you will definitely be able to prepare a delicious and delicious dish that will delight everyone without exception!

Recipe for French bouillabaisse soup with trout

Kitchen appliances and utensils: knife, grater, saucepan with high sides or wok, cutting board.

1. First of all, let's start with the broth. To do this, put fish, celery, onions and carrots in a saucepan, add water and put on medium heat for about forty minutes. Don't forget to add salt and pepper. Decant the finished broth and set aside to cool.
2. On a cutting board, finely chop the garlic and place it in a saucepan with olive or sunflower oil. Fry the garlic for two minutes, remembering to stir. Pour a small part of the broth (about 25 ml) into the saucepan and stir.
3. Using a grater or meat grinder, chop the tomatoes and turn them into tomato sauce. Pour the sauce into the saucepan, followed by another 100 ml of fish broth. Stir everything well and cook for three minutes.
4. We clean the shrimp from the chitinous shell and head, and also remove the intestine, which is located along the entire body of the crustacean.
   The shrimp can be anything, from large tiger shrimp to smaller red shrimp. They taste approximately the same, but there are clear differences in price. It all depends on your budget and preferences.
5. Cut the raw squid into thin rings and the trout into pieces.
6. Pour olive oil into a hot frying pan and fry the mussels right in the sink.
7. Add garlic and shrimp, cook for two minutes.
8. Pour in dry white wine.
   Don't worry about the taste of alcohol in the finished dish, as it will evaporate when exposed to high temperatures.
9. Add a sprig of rosemary and a couple of basil leaves. Place the squid rings and fry for a couple of minutes.
10. Add the entire contents of the frying pan, the fish, to the tomato sauce and broth in a saucepan and cook for three minutes.
11. Add a couple more chopped basil leaves and cook for a couple of minutes, stirring constantly. Don't forget about salt and pepper!
12. When serving, place one mussel directly in the shell, a couple of squid rings and a shrimp on each plate. The soup must be hot and garnished with a sprig of rosemary. Bon appetit!

If you're still not sure whether you should try making the amazingly named bouillabaisse, watch this short video. It clearly shows the entire process of creating an amazingly tasty and very appetizing first course. Enjoy!

https://youtu.be/yxFEhjya3Sw

As you can see, the soup is not at all difficult to prepare . It's important to note that loose ingredients make it very easy to vary your soup budget. You can use only fish and a couple of shrimps, or you can add mussels, squid, lobster and so on. Therefore, do not think that only a select few can afford such a dish!

The second version of bouillabaisse soup with dorada fish

• Cooking time: 1 hour.
• Number of servings: 4 servings.
• Kitchen appliances and utensils: a saucepan with high sides or a wok, a cutting board.

1. First of all, let's start with the broth. To do this, put a kilogram of bream fish, leeks, onions and carrots in a saucepan, add 2.5 liters of water and put on medium heat for about forty minutes. Don't forget to add salt and pepper. The finished broth should be rich and strong. Using a colander or cheesecloth, strain off the broth and set aside to cool.
2. Heat olive oil in a deep saucepan and fry finely chopped onion, garlic, and chili peppers. Don't forget to stir! We also add a sprig of rosemary and thyme.
3. Next, throw the tomatoes into the saucepan and simmer over low heat until the tomatoes have evaporated by about half their volume.
4. When this happens, take out the rosemary and thyme stalks, add tomato paste and continue to simmer the sauce for five minutes, setting the heat to medium.
5. We clean the shrimp from the chitinous shell and head, and also remove the intestine, which is located along the entire body of the crustacean.
   We leave the mussels in the sink, it will look beautiful when serving. The shrimp can be anything, from large tiger shrimp to smaller red shrimp. They taste approximately the same, but there are clear differences in price. It all depends on your budget and preferences.
6. Pour lemon and lime juice, basil leaves and broth into the saucepan. Bring to a boil.
7. Place the bream into the boiling broth, add salt and pepper and cook the fish until cooked. This will take approximately 15 minutes. Bouillabaisse is ready!
8. When serving, place one mussel directly in the shell, a piece of fish and a shrimp on each plate. The soup must be hot and garnished with a sprig of rosemary. Bon appetit!

And this video is proof that the recipe can be modified, without being at all inferior in taste to the more familiar bouillabaisse soup recipe.

We hope that you liked our recipes and wanted to cook this elegant dish. In Thai cuisine there is a certain analogue of bouillabaisse soup - tom yum soup, which is also made from seafood, but has a spicy, sour-hot flavor.

If you love salmon in any of its forms, then be sure to try the delicate salmon fish soup. For lovers of Japanese cuisine, we recommend trying miso soup.

This dish is made from exotic ingredients that are not easy to find outside of Japan, but if you do manage to make it, you will not regret the effort and money spent.

And for people who care about their figure and health, soft and delicate cauliflower puree soup is suitable.

Source: https://www.izyskon.com/sup/s-ryboj-i-moreproduktami/bujabes.html

Homemade bouillabaisse

At home, less expensive varieties of fish are used for bouillabaisse soup. The classic recipe with photos is used as a basis. Only instead of exclusive seafood they put table-type, more affordable varieties. This could be hake, brotola, red mullet, pollock, haddock, grenadier or flounder.

A good broth is obtained from salmon ridges, which can be bought in regular stores. To get a piquant taste with an accent of spicy sweetness, we still recommend using shrimp or sea cocktail.

Dish components:

· Hake fillet – 0.5 kg; · Shrimp or sea cocktail – 0.5 kg; · Salmon ridges – 0.7 kg; · Flounder or haddock – 0.5 kg; · Brotola – 0.5 kg; · Leek – 1 pc.; · Tomatoes – 5 pcs.; · Garlic – 3-4 cloves; · Fresh thyme – 2 sprigs; · Chili powder – 0.5 tsp; · White wine – 0.2 l.; · Bay leaf, salt, saffron.

Homemade bouillabaisse: step-by-step recipe with foo

Cooking technology:

1. Pour ridges, fins from fish, heads and shells of shrimp (if any) with water (1.5 l) and cook over low heat. After boiling, add bay leaf and onion to the broth. Cook for about 40 minutes. 2. Chop the leeks and separate the thyme into leaves. 3. Wash the tomatoes, scald with boiling water and remove the skin. 4. Finely chop the tomato pulp. 5. In a frying pan with high sides (or a saucepan) with a little oil, fry the chopped onion and garlic. 6. Add tomatoes and wine. Cook over low heat until evaporated. 7. Strain the broth. 8. Place bay leaf, thyme, chili and a pinch of saffron in a saucepan. Pour in the broth and cook for about 60 minutes over low heat. 9. Cut the fish meat into small pieces. After an hour of cooking, add the fish pieces into the broth. Cook for 20 minutes. 10. Then toss in the shrimp or seafood cocktail. Boil for 2 minutes and turn off. Leave for 20 minutes. 11. During this time, prepare the rouille sauce and baguette croutons.

French bouillabaisse - a simple classic recipe

Welcome to the project “In My Home”! Today, the cost of one serving of bouillabaisse soup in fashionable restaurants reaches 200 euros. Previously, this soup was the stew of ordinary sailors. From the remains of the unsold catch, they prepared warm, warming food for themselves. I really love this soup, despite its past history and current prices.

In order to try seafood soup, we don’t have to go to France or go fishing and collect shellfish along the way. All you need to do is buy fresh seafood and prepare bouillabaisse at home, in your own kitchen. I do this a couple times a year.

Classic recipe

Chefs compete year after year in the skill of preparing bouillabaisse. Cookbooks contain dozens of recipes for sea soup. Therefore, it is difficult to determine the original source from all this bewitching riot. However, there is a basic set of products.

Calories per 100 g – 49.92 kcal

Proteins – 6.49 g, fats – 1.85 g, carbohydrates – 1.98 g. Cooking steps 2.5-3 hours Leek, 1 onion, 1 clove of garlic and finely chop celery. Fry in oil, stirring constantly. We wash the fish, clean it, remove the heads, tails, and fins. Place the fish with the vegetables, pouring water so that the pieces are completely covered. Cook for 20 minutes. Pour boiling water over the tomatoes, peel and puree. Finely chop 2 cloves of garlic, 1 onion, fennel, place in a heat-resistant bowl and fry in a small amount of oil. Add tomatoes to the frying. Cool the fish broth and strain. We rub the vegetable grounds through a sieve. Mix the broth, vegetable puree and fried vegetables, add salt and seasonings. Add the fish to the broth and cook until fully cooked.

Other common recipes

Where are the shrimp, mussels and squid? These ingredients do not belong to the French classics, although they often appear in photos and video recipes. Let's look at the most famous sets of soup products that make you want to eat a bowl, or even a second one right now.

This dish amazes and inspires with its variety of ingredients. Even from the photo you can estimate its composition. The soup tastes very rich. Royal bouillabaisse is prepared with fillets of cod, flounder and salmon.

Large shrimp are added, as well as dry white wine. The usual ingredient is potatoes; it was not in the classic recipe.

And in combination with an amazing set of spices, bouillabaisse is difficult to tear yourself away from visually and gastronomically, the soup is so beautiful, aromatic and rich.

What is soup in Norwegian? This is an amazing harmony of taste. Here you can get by with just one fish fillet, most often cod. However, a new unusual component appears.

It's an orange! Yes, fish soup perfectly combines citrus notes. We will also need shrimp, mussels and chili peppers.

We won’t reveal all the secrets, follow the link and study the recipe with intriguing combinations. It's very tasty, tested for yourself!

In this option, the approach to the arrangement of components is significantly different. It is unlikely that you will recognize the classic recipe here. The base of the dish is miso broth. It is complemented by shimiji and shitake mushrooms, as well as zucchini and daikon. And about ten more ingredients that turn French bouillabaisse into a traditional Japanese dish. The soup turns out original, tasty and bright. Authentic oriental cuisine.

Most likely, this is the soup you will be served in an expensive restaurant with an impeccable reputation.

Want to do a Michelin-starred exam at home? Then stock up on homemade mayonnaise, lobster, crab, shrimp, squid and mussels. And also saffron, this spice is worth its weight in gold in modern cooking.

You can take any fish, the main thing is that it is sea and small. This is one of the more expensive recipes, but the taste of the soup is worth the splurge.

To be sufficiently satisfied with the dish without wasting money on seafood, you can prepare the soup according to the classic recipe, but with the addition of potatoes. It is advisable to take boiled varieties that cook quickly and have a pleasant consistency. For example, the Bellarosa variety. Be sure to take a good bunch of parsley and basil.

Useful tips

1. If you want a real extravaganza of taste, then prepare the broth with 5-6 types of fish. A successful combination would be the following set: tuna, sea bream, sardine, baraku, pollock. An assortment of stingray, whiting, monkfish, and perch is also good.
2. Bouillabaisse loves quality seasonings.
   Therefore, carefully choose tarragon, paprika, saffron, rosemary, and thyme. Both green and purple basil will work. Don't forget the orange zest.
3. If you are preparing soup from “elite” fish, then you need to separate the fillet from the skeleton, cut it into small pieces and serve in the soup.
   These varieties include: bream, salmon, scorpionfish, eel, mullet, and sunfish.
4. The classic recipe does not contain seafood. But they are suitable for many variations. Try making soup with crabs, scallops, and octopus tentacles. Some cooks even manage to add boiled oysters.
5. A rouille sauce is prepared especially for bouillabaisse.
   In France it is called unappetizingly - “rust”. To prepare it you will need garlic, salt, saffron, cayenne pepper, which are thoroughly crushed in a mortar. The paste is beaten with egg yolks, olive oil, and tomato paste. We will post a step-by-step recipe a little later.

Conclusion

Source: https://vsvoemdome.ru/eda/recepty/supy/bujabes-klassicheskij-recept

Rouille for serving with bouillabaisse soup

Bouillabaisse soup is traditionally served with rouille sauce. Many people prefer to spread it on toasted baguette slices. Spicy croutons perfectly complement the spicy taste of fish soup. There are several secrets to making this classic sauce.

Sauce ingredients:

· Garlic – 1 clove; · Ground saffron – a pinch; · Cayenne pepper – a pinch; · Salt – 2 pinches; · ground sweet pepper – a pinch; · Olive oil – 100 ml.

Rouille for serving with bouillabaisse soup

Cooking technology:

1. To prepare, you will need an immersion blender. 2. Add spices, crushed garlic to the bowl, carefully add the egg yolk. 3. Beat with a blender, add some of the oil in a thin stream. 4. Beat without removing the blender and gradually add the remaining oil. 5. The sauce should have a thick consistency. The more olive oil you use, the thicker the sauce will be.

It is easy to join the traditions of French cuisine by trying the traditional bouillabaisse dish at least once. The classic recipe is prepared using several varieties of fish. To perform it, a number of techniques are used, including frying and stewing. Thanks to cooking for several hours, the broth becomes aromatic and rich. It absorbs the shades and flavors of all ingredients. Therefore, the soup is widely popular not only at home, but also abroad.

We suggest preparing French bouillabaisse soup right now. Recipes from Normandy and Marseille are considered classic. They include ingredients such as sea rooster, sea scorpion, scallops, sea bass and other types of seafood. The more there are, the brighter and more pronounced the taste of the soup.

Various recipes for French soup: prepare it yourself at home + photos

We have selected several recipes for you, which include products available in our stores.

Classic version with rouille sauce

For a classic recipe, 5-6 types of fish are usually taken. In this case, it is better to buy two types of expensive fillets, and the rest can be small, cheap fish.

Take these products:

• 1.5 kg of fish of different types,
• 200 g squid,
• 200 g shrimp,
• 100 g mussels,
• 100 g scallops,
• 2 medium sized onions
• 4–6 cloves of garlic,
• 3 fresh large tomatoes without skin,
• 200 g dry white wine,
• 2 large celery stalks,
• 2 leeks,
• 5 bay leaves,
• 5 peas black and white pepper,
• 1 orange,
• ½ bunch of greens (dill and parsley),
• spices for fish - basil, thyme and saffron.

Instead of fresh tomatoes, you can take 1 can of marinated tomatoes in their own juice. Now let's start cooking:

Rinse the fish thoroughly. In our case, this is a piece of tuna, stingray fillet, barracuda, salmon and lapu-lapu fish heads.

The bouillabaisse soup is ready. But to serve it correctly, it’s not enough to pour the soup into bowls and sprinkle with chopped herbs. A mandatory attribute is rouille sauce, for which you will need:

• 1 egg yolk,
• 1 pinch of saffron,
• 1 pinch cayenne pepper,
• 2 pinches of paprika,
• 1 clove of garlic,
• 2 pinches of salt
• 100 ml olive oil.

The sauce can be made in advance or while preparing the soup.

1. Stir the yolk in a bowl with the addition of salt, saffron, paprika and cayenne pepper. Mix the mixture thoroughly with a whisk, but do not beat it!
2. Add olive oil in a thin stream, stirring the sauce mixture all the time. The mass should become lighter and have a consistency similar to mayonnaise. It doesn’t matter if you need less or more oil: you can determine the appropriate thickness by eye.
3. Prepare the croutons: cut the baguette into slices, place on a baking sheet, lightly sprinkle with vegetable oil and place in the oven for 3 minutes at 200°C.

That's all. Now you can serve the bouillabaisse soup, accompanied by croutons and rouille sauce in a separate bowl.

Classic bouillabaisse

Fish and shellfish, tomatoes, garlic, onions, white wine and saffron are included in Marseille bouillabaisse soup. A classic recipe with step-by-step preparation photos will allow you to create a hearty restaurant-quality stew at home. An abundance of seafood varieties is the main condition for a successful result. But it is also important to maintain a balance of salt, heat and sweetness, achieving the perfect balance of flavor.

Dish components:

· Halibut – 0.5 kg; · Sea bass – 0.5 kg; · Catfish – 0.5 kg; · Sea bass – 0.5 kg; · Scallops – 0.15 kg; · Shrimp – 0.15 kg; · Hake – 0.2 kg; · Mussels – 0.15 kg; · Garlic – 3 cloves; · Leek – 2 pcs.; · Tomatoes – 3 pcs.; · Onions – 2 pcs.; · Fennel – 1 pc.; · Celery – 3 stalks.

Marseille bouillabaisse soup - fishermen's recipe

Marseille bouillabaisse soup

“Near the blue bay, an old fisherman was cooking a Provençal
stew from various fish, seasoned with... everything that wasn’t seasoned.”
Sasha Cherny “Bouillabaisse” It is interesting that in this story the old man’s grandson secretly reveals the recipe for bouillabaisse soup to the little Russian girl Nadya. Grandfather prepared red fish soup and, “to make the sea smell stronger,” added small crabs and octopuses, shrimp, shells and omul. Seasonings: salt, bay leaf, garlic, saffron, onion, pepper, salt... 18 spices in total. It boils for half an hour, and runs over the edge for half an hour. But Nadenka’s bouillabaisse didn’t work out at all, because the ingredients were wrong.

And for the dish to be like a “lunar sonata”, you need to take: sea fish (2 kilograms): whiting, scorpionfish, sunfish, conger eels, devil, rooster and bream. You also need 10 small crabs; from vegetables: 3 tomatoes, 3 cloves of garlic, fennel bulb, 2 onions and leeks, 3 stalks of celery.

Seasonings - the so-called “bouquet garni”: parsley, 2 sprigs of bay leaf and 3 thyme; teaspoon saffron, sea salt. For stewing - olive oil.

Preparation

In a saucepan, fry chopped celery, leek and one onion, a clove of garlic. You will need 7 tablespoons of oil. At this time, clean the fish from fins, heads and tails and place all these remains with the stewed vegetables. Add water until the trimmings are completely covered, and simmer for 20 minutes over low heat.

Steam the saffron with boiling water - 0.5 cups. Remove the skins from the tomatoes and puree until smooth. Chop the onion, fennel and two cloves of garlic, fry everything until crispy. Add mashed tomatoes.

Strain the slightly cooled broth, rub all the thick stuff (you can use a blender or through a sieve). Pour the broth and the resulting pulp into the fried vegetables, add salt and season with bouquet garni. Boil.

Divide the gutted fish into firm fish (scorpionfish, monkfish, rooster, eel and bream) and more delicate ones (sunfish and whiting). First, boil pieces of firm fish in the prepared broth over high heat for six minutes, then cook soft fish for another six. Place on a plate. Strain the broth and pour into serving bowls. Serve bouillabaisse with toasted baguette slices and rouille sauce.

Normandy bouillabaisse

Potatoes are a starch-containing product. It makes soups more satisfying and rich. If you like nutritious first courses, we recommend making Normandy bouillabaisse soup. A recipe with a photo will help you cope with this task quickly and easily.

Dish components:

· Fresh salmon – 0.5 kg; · Fresh salmon ridges – 0.5 kg; · Sea bass – 0.5 kg; · Squid – 1 pc.; · Potatoes – 0.2 kg; · Shrimp – 0.3 kg; · Celery – 3 pcs.; · Onion – 1 pc.; · Shallots – 2 pcs.; · Tomatoes – 2-4 pcs.; · Garlic – 2-3 cloves; · Carrots – 1 pc.

Normandy bouillabaisse: step-by-step recipe with photos

Cooking technology:

1. We cut the fish if it was purchased as a carcass. We separate the ridges, fins, heads. 2. Clean the shrimp. 3. Place fish scraps and shrimp shells into a pan, pour 2 liters of water and cook the fish broth over low heat. 4. After boiling, add peeled carrots and onions to the broth. 5. We also recommend adding spices: 3 stalks of parsley, green part of leek, 3 stalks of thyme, 3 bay leaves. 6. Chop onion, garlic, celery. 7. Grind the fish fillets into small strips. Cut the squid into half rings. 8. Peel the tomatoes. It can be easily removed by plunging the tomatoes into boiling water for 1 minute. Turn the pulp into a homogeneous pulp. 9. Fry the chopped vegetables in a frying pan. After 5-7 minutes, add tomato pulp and potatoes, cut into small cubes. 10. Simmer for 2-3 minutes and pour in the broth, previously strained from the fish bones. 11. Cook the contents on low for at least 15 minutes, add salt to taste. 12. Then add pieces of red fish to the base of the soup. 13. Boil after boiling for 2-3 minutes, add pieces of white fish. 14. Boil for 5 minutes, add shrimp and squid half rings. 15. Taste for taste, adjust if necessary and turn off the heat. Leave for a while for the broth to infuse. 16. Meanwhile, prepare the baguette croutons and rouille sauce.

How to cook classic fish soup Bouillabaisse according to a step-by-step recipe with photos

Quite recently I was in France, and I had the opportunity to try the classic bouillabaisse soup, which literally changed all my ideas about fish broths. To tell the truth, I’m not too much of a fish fan, so I was initially skeptical, and responded to all attempts to convince me to try this dish with a dismissive refusal.

However, my husband managed to “persuade” me, and now I am very grateful to him for this - the soup turned out to be so tasty and aromatic that even now my mouth waters when I remember it.

Like a true Russian housewife, I immediately copied for myself a detailed recipe for the dish, which today I would like to share with the general public. The main thing is, don’t hesitate and feel free to tackle it – the soup turns out simply great!

For Russian people, bouillabaisse is generally not a very familiar dish; many know it only as the soup that the heroes of the TV series “Kitchen” prepared.

Many people even confuse the name - bouabez or bouyabes, and some even try to order boyanez or bouyanese.

Meanwhile, preparing real bouillabaisse, which a simple Russian would simply call fish soup, at home on your own is not so difficult. Let's look at the cooking process step by step instead.

Did you know? Interestingly, traditional bouillabaisse was not invented in the royal kitchen by eminent chefs, but in one of the poorest fishing villages near Marseille.

It was prepared from fish that the residents could not sell in a day, and certainly did not contain expensive lobsters or king prawns, which are found in abundance in the current version of the soup prepared in modern French restaurants!

Kitchen tools

Prepare the necessary dishes, tools and utensils that you will definitely need in the process of making French bouillabaisse soup : a saucepan or saucepan with a thick bottom and a non-stick coating with a volume of 3 liters or more, another saucepan with a volume of 2 liters or more, a spacious frying pan with a diameter of 23 cm, several deep bowls with a capacity of 350 to 950 ml, teaspoons, cutting board, measuring cup or kitchen scale, colander, mallet, slotted spoon, tablespoons, cotton or linen towels, large or medium grater, oven mitts, sharp knife and wooden spatula. In addition, you may need a blender or food processor with a chopper to properly and quickly prepare some ingredients for adding to the soup.

The basis

Important! To cook an excellent broth for this soup, it is best to choose red fish - salmon or chum salmon, as well as salmon, trout or pink salmon, are perfect for the soup. The ideal option would be to add a little of each type, if your financial capabilities allow.

Spices

• 7 g dried saffron;
• 70 ml boiling water;
• 1 – 2 cloves of garlic;
• 3 – 4 bay leaves;

• g table salt;
• 10 g dried dill;
• 10 g dried parsley.

Did you know? Saffron is quite difficult to find, so if it is not available in your local supermarket, do not plan a trip to another, but rather replace it with rosemary or sage. Turmeric also goes well with the above spices.

Additionally

• 60 ml mayonnaise;
• 25 ml olive oil.

1. Fill the fish with water, add bay leaf.
2. Let it cook in a large saucepan over medium-low heat.
3. Peel the potatoes and cut them into fairly large pieces.
4. Place it in a smaller saucepan and cook over medium heat.
5. Pour boiling water over the saffron, stir a little, and let it brew.
6. Grind the peeled garlic in a food processor or finely grate it.
7. Place the finished potatoes in a colander and return them to the pan.
8. Add garlic, mayonnaise and a little saffron tincture to it.
9. Using a blender or beater, beat the mixture into a puree.
10. Cover the pan with a lid and let our puree rest.

Important! I recommend not to ignore the preparation of saffron tincture, because if you frivolously add dry saffron to any dish, it can immediately be irreparably damaged.

The thing is that this spice has a very specific taste, and it is very rarely added anywhere in dry form.

First stage of preparation

1. Peel the onion and finely chop it or grate it on a coarse grater.
2. Cut the fennel into fairly small cubes using a knife.
3. Remove the hard skin from the celery and chop finely.
4. Mix all these ingredients together in one bowl.
5. Pour olive oil into a frying pan and pour the vegetable mixture into it.
6. Let it simmer over medium heat for about five minutes until the ingredients are soft.
7. Then pour a little saffron tincture into the roast and add the tomatoes.
8. Stir the mixture, cover the pan with a lid and cook for about fifteen minutes.

Did you know? To speed up the process of stewing the frying, it can be made in a slow cooker.

To do this, pour olive oil into a bowl, heat it a little in the “Baking” program and place all the prepared vegetables there. Cook the fry in the “Stew” or “Roast” mode for about ten to fifteen minutes, without stirring.

Second stage of preparation

1. Strain the finished broth through a fine sieve.
2. Add the prepared roast to it and mix the soup thoroughly.
3. Add salt, dried dill and let the broth simmer a little over low heat.
4. We clean the squids from the entrails, wash them and cut them into strips.
5. We remove the mussels from their shells and carefully clean the shrimp.
6. Wash the fish fillet and cut into fairly large pieces.
7. Combine all seafood together in one bowl.
8. We taste our soup and, making sure that it is well salted, put seafood in it.
9. Cook the bouillabaisse for about five more minutes and remove the pan from the stove.

Important! The main thing at this stage is not to overcook our fish set.

First of all, carefully monitor the condition of the squid, since their tender meat very quickly boils down to the state of a rubber sole.

Final stage

1. Cut the baguette or bread into large slices using a knife.
2. In a dry frying pan, lightly fry the prepared bread until golden brown.
3. Generously spread each crouton with previously prepared mashed potatoes.
4. Sprinkle dried or fresh parsley on top and place on a serving plate.
5. Serve the soup in portioned bowls, be sure to add croutons and mashed potatoes to it.

That's all! Your amazing soup is completely ready to eat! Serve it more or less hot, making sure that each plate contains pieces of different seafood.

As for the additional decoration of the dish, then you will need green onions, large cilantro leaves and cloves of young garlic - I assure you, even the biggest haters of fish soups will gladly swallow such a beautiful treat.

To store soup, do not pour it into another pan and try to heat portions in a separate container. Bouillabaisse will not last long in the refrigerator, only two or three days, but you won’t need more than that, I give you a full guarantee of this.

bouillabaisse soup recipe

This video will allow you to check with a professional cook preparing bouillabaisse so you can be sure that everything was done correctly.

Finally, I would like to take a little more of your time. For lovers of fish soups, I have prepared a rating of my favorite dishes that you will definitely like.

In first place is the very aromatic Canned Fish Soup, which is constantly underestimated in our area, but in vain! In addition, you will definitely need the recipe Canned Pink Salmon Soup, famous for its excellent taste.

This is followed by a unique, very delicate and tender Salmon Fish Soup, as well as the famous Thai Tom Yum Soup. I actively use all of the above recipes myself, so you don’t have to worry that among them there is a poorly balanced or unreliable one.

Bon Appetit everyone! I hope you will write me some comments and reviews about the recipe I just described, and also give me advice on how else I can improve the recipe and presentation of the finished dish. Have a good day and always have a good mood!

Homemade bouillabaisse

At home, less expensive varieties of fish are used for bouillabaisse soup. The classic recipe with photos is used as a basis. Only instead of exclusive seafood they put table-type, more affordable varieties. This could be hake, brotola, red mullet, pollock, haddock, grenadier or flounder.

A good broth is obtained from salmon ridges, which can be bought in regular stores. To get a piquant taste with an accent of spicy sweetness, we still recommend using shrimp or sea cocktail.

Dish components:

· Hake fillet – 0.5 kg; · Shrimp or sea cocktail – 0.5 kg; · Salmon ridges – 0.7 kg; · Flounder or haddock – 0.5 kg; · Brotola – 0.5 kg; · Leek – 1 pc.; · Tomatoes – 5 pcs.; · Garlic – 3-4 cloves; · Fresh thyme – 2 sprigs; · Chili powder – 0.5 tsp; · White wine – 0.2 l.; · Bay leaf, salt, saffron.

Spring minestrone with asparagus

Required Products:

• vegetable broth or water – 2 l
• bacon – 120 g
• green asparagus
• green peas – 300 g
• carrots – 4 pcs. medium size
• zucchini (zucchini) – 1 pc.
• onions – 1 pc.
• tomato – 1 pc. big size
• garlic – 2-3 cloves.
• spinach leaves – 100 g
• green basil – 1 bunch
• Parmesan cheese (grated) – 100 g
• fine paste - 150 g
• 1 tbsp. olive oil
• salt, ground black pepper

Peel the onion, 2 cloves of garlic and carrots. Take vegetables, bacon slices and cut them into small cubes. Heat the broth. Heat olive oil in a deep saucepan, then add bacon and fry for 5 minutes. Add chopped onion, carrots and garlic, cook over low heat for 5 minutes. Add the zucchini or zucchini to the pan and cook for another 3-4 minutes until the vegetables are soft.

Chop a sprig of parsley and a handful of spinach leaves. Add some greens, tomatoes, green asparagus and peas to the pan, pour in the hot broth and bring to a boil, add salt and pepper.

Add fine pasta to the soup and cook for 7-8 minutes. Remove soup from heat. Thinly slice the green basil leaves and add to the soup, cover with a lid for a couple of minutes. Ladle the soup into bowls and sprinkle Parmesan cheese on top.

Rouille for serving with bouillabaisse soup

Bouillabaisse soup is traditionally served with rouille sauce. Many people prefer to spread it on toasted baguette slices. Spicy croutons perfectly complement the spicy taste of fish soup. There are several secrets to making this classic sauce.

Sauce ingredients:

· Garlic – 1 clove; · Ground saffron – a pinch; · Cayenne pepper – a pinch; · Salt – 2 pinches; · ground sweet pepper – a pinch; · Olive oil – 100 ml.

Rouille for serving with bouillabaisse soup

Simple tomato soup with olives

Required ingredients:

• 100 g small paste – 100 g
• small onion
• 1 tbsp. l. balsamic vinegar
• 10 g sugar
• 1 liter vegetable broth
• 1 tbsp. l. vegetable oil
• 10-12 pitted olives
• salt - a pinch
• 800 g canned tomatoes
• two teeth garlic

Peel the onion and 2 cloves of garlic and finely chop. Heat vegetable oil in a saucepan and fry the onion for 5 minutes. Add the garlic and cook for another minute. Also add balsamic vinegar and sugar and heat for two minutes.

Add the tomatoes, mashed with a pestle or fork, as well as the broth, a little salt and pepper. Bring to a boil. In a blender, puree the soup into a smooth puree.

Then bring to a boil again, add fine pasta and olives, cook for about 5 minutes. Before serving, you can garnish by placing two or three fresh basil leaves on each plate.

Toulon bouillabaisse for a fun company

This soup resembles Russian soup and seems more familiar and understandable to us. So, wash and cut 3 kg of large sea fish, leaving the heads and tails for the broth. Thinly slice 5 carrots, 2 fennel roots, 5 shallots and 3 sweet white onions, and quarter 10 raw mushrooms. Fry the vegetables and mushrooms over high heat in a large, wide, thick-bottomed pan, then add 2 potatoes and 8 tomatoes, cutting the vegetables into cubes first. Next, add 100 g of rice, 3 chopped celery stalks, 3 chopped thyme sprigs, a pinch of hot pepper, and then fry it all for 7-8 minutes.