Bouillabaisse soup is one of the most expensive first courses in the world.
If you cook it according to all the rules, then you need to lay at least 5 types of marine life.
This fish, and shrimp, and lobster, and mussels, and scallops. But in the home kitchen everything can be much easier.
Or not?
To your attention classic and lightweight versions of the world famous French soup.
We will have no worse than a restaurant!
Bouillabaisse Soup - General Cooking Principles
The dish is always cooked in a rich fish broth. It is believed that it is better for him to use five types of sea fish. But in fact, act much easier. Rarely for broth use fillet or expensive products. Heads, ridges, illiquid pieces, and sometimes broth are prepared even from small river fish.
What else is used for Bouillabaisse soup:
• Seafood. And this is not only fish. Scallops, squids, mussels, shrimps, octopuses, lobsters are added.
• Tomatoes, pasta, tomato juice and their derivatives. Tomatoes can be used fresh, canned, dried.
• Potatoes, rice, spaghetti. Added to thicken the soup, the type of product and pre-treatment depends on the recipe.
• Wine. Mostly white. Usually evaporated when steaming vegetables, rarely added to the pan.
• Garlic, onion, celery, other vegetables and greens.
Bouquet "Garni" - gauze bag with spices, which is often added when cooking French soup. It can put a variety of fragrant ingredients. This grass, and seeds, and roots, and zest.
For serving soup, white loaf dried in a skillet is used. Hot Rui Sauce is often added to it. It is made from garlic, egg yolks, hot and sweet peppers, sea salt and various spices. Sometimes Rui is added to the soup itself and stirred.
Recipe 1: Classic Bouillabaisse
This Bouillabaisse soup recipe is considered classic. So it is cooked in various parts of the world. The difference is only in the composition and quantity of spices. Often it depends on the region. There are a lot of ingredients and a lot of soup. If the dish is cooked for the first time or the family is small, you can reduce the food in proportion. Ingredients
• 1.5 kg of fish;
• 200 grams of mussels;
• 200 grams of squid;
• 2 onions (you can take shallots);
• 200 grams of tiger shrimp;
• 200 grams of scallops;
• 500 grams of tomatoes;
• 3 potatoes;
• 2 cloves of garlic;
• 2 celery;
• 1 lemon.
Spices: Provencal herbs, pepper, salt, white wine to taste.
Cooking
1. We wash the fish, cut off the tails and heads, take out the back and put all this in a saucepan. Fill with cold water and cook for an hour. Fillet until set aside. For taste, you can add carrots to the pot.
2. Filter the broth, throw away all unnecessary.
3. Cut the peeled onions, tomatoes and garlic. Put together in a saucepan and put the stew on the stove. Cook for about 15 minutes on low heat. At the end pour in 0.5 glasses of wine and evaporate for five minutes.
4. Combine the broth with vegetables from a saucepan, cook for twenty minutes.
5. Add diced potatoes and celery, salt. Cook until done, then we take the masher and slightly shake to get rid of large pieces.
6. Cut into neat slices of the previously filed fillet, throw in a saucepan and cook for five minutes.
7. We clean the shrimp and send to the soup, boil for three minutes.
8. Mollusks are also cleaned, washed and cut. Laying in the pan.
9. Boil for two minutes, put the lemon peel removed from the lemon, wrapped in a gauze bag. We fill with olive herbs.
Recipe 2: Bouillabaisse Soup with Lobster and Capers
Another very famous Bouillabaisse soup recipe that requires lobster and some other seafood. We prepare broth for the dish from any fish.
Ingredients
• 450 grams of lobster;
• 4 glasses of fish broth;
• 12 mussels;
• 24 mollusks;
• 2 cloves of garlic;
• 500 grams of tomatoes in their juice;
• 1 tsp. ground pepper;
• 0.5 bundles of cilantro;
• 0.5 bunches of parsley;
• 3 tsp. capers;
• 2 anchovy;
• 1 spoon of tomato paste;
• 1 tsp. grated ginger;
• 1 glass of white wine;
• salt.
Cooking
1. Cut anchovies, capers and garlic. Heat a small amount of vegetable oil in a saucepan and fry these ingredients for a minute. 2. Add to them a spoon of tomato paste, stir.
3. A minute later put the peeled and diced lobster.
4. Cook for three minutes and add the broth according to the recipe (4 cups). Put the ginger, parsley. Cook for half an hour.
5. In another saucepan, heat a spoonful of butter, put ground pepper, warm it for half a minute and add wine, let it boil for a minute and pour it into the soup.
6. We knead the tomatoes in a bowl, remove the skins and also add to the common pan.
7. Next put fresh clams, cook for five minutes.
8. Put the mussels and cilantro. Cook under the lid for five minutes. We look at the readiness of mussels, they must open up.
9. Try on the salt, add more, refuel with aromatic spices and ready!
Recipe 3: Bouillabaisse soup with rice
Another version of the French Bouillabaisse soup, for which rice is used. You can take not only white, but also unpolished.
Ingredients
• 800 grams of fish;
• 200 grams of seafood (various);
• 100 grams of rice;
• 1 onion;
• 1 tomato;
• 5 cloves of garlic;
• 1 spoon of orange peel;
• 3 celery stalks;
• spices;
• 2 potatoes;
• 150 ml of white wine.
Cooking
1. Take the fish, it is better to several species, so as not to violate the rule of five. Separate and set aside the fillet, prepare a rich broth from the waste. Strain out.
2. Put spices in gauze: zest, bay leaf, peppercorns, basil, ginger, cloves. Tie and lay in the soup.
3. Put the chopped potatoes, cook until soft, mash.
4. Add sliced fish fillets.
5. Separately boil rice, drain the liquid.
6. Fry the onion in the pan with garlic, celery and tomato, add the wine and evaporate.
7. We shift the fried vegetables in the pan to the fish, add the boiled rice.
8. Add the washed seafood, salt the dish, take out a bag of spices. Cook three minutes and it's done!
Recipe 4: Bouillabaisse Soup with Tomatoes and Oranges
Insanely fragrant and unusual version of the French dish.
Ingredients
• 300 grams of perch;
• 100 grams of mussels;
• 100 grams of squid; • 100 grams of shrimp;
• 1 orange;
• 50 grams of tuna;
• garlic;
• 1 onion;
• spices;
• 10 dried tomatoes;
• 50 ml of white wine;
• 50 grams of octopus;
• 1 celery root;
• olive oil.
Cooking
1. We wash perch and boil for broth with the addition of celery root, filter.
2. Heat the oil in a skillet, add chopped onion, fry for a minute. Add chopped garlic, fry for a few more seconds.
3. Cut the washed orange into cubes and put it in the pan, simmer on low heat.
4. Add chopped dried tomatoes and wine, evaporate.
5. Throw a bag of spices into the broth pot. Put seasonings to your taste and boil for five minutes, then remove.
6. Add all the ingredients from the pan, salt and let boil.
7. Laying finely chopped tuna, in a minute the rest of seafood. Shrimp and squid need to be cleaned. Tomim at a slight boil for five minutes.
Recipe 5: Bouillabaisse Soup with Shrimps and Scallops
Moroccan version of the world famous dish, greatly simplified and accelerated in cooking.
Ingredients
• 0.2 kg scallops;
• 0.2 kg shrimp;
• 1 glass of broth;
• 2 cloves of garlic;
• 0.2 kg onion;
• 2 tomatoes;
• salt, red pepper;
• 3 spoons of butter;
• cinnamon and cumin.
Cooking
1. Cut the onion with garlic, fry with butter in a frying pan.
2. Add grated tomatoes, put a pinch of cinnamon, a little cumin, red pepper. Tomim all together ten minutes.
3. Pour in the broth, give boil.
4. Peel the shrimp, wash the scallops and lay in the soup.
5. Cook for about five minutes and you're done! To taste we put any greens.
Recipe 6: Bouillabaisse soup of river fish
Another simplified version of the soup, for which any river fish can be used, can be small.
Ingredients
• 0.6 kg river fish;
• 100 grams of squid;
• 100 grams of shrimp;
• 70 grams of mussels;
• 6 cloves of garlic;
• 3 tomatoes;
• 0.5 tablespoons of lemon zest;
• 100 ml of wine;
• 1 onion;
• butter; • salt;
• oregano;
• 2 potatoes;
• Bay leaf.
Cooking
1. Prepare rich broth from river fish and filter. Add potatoes cut into small cubes and cook for about half an hour, the pieces should be boiled soft.
2. Cut the onion, fry in a skillet, add garlic to it.
3. A minute later add the chopped tomatoes. It is desirable to remove the skin from them.
4. Combine the contents of the saucepan and the broth with the potatoes, give the soup to boil and salt.
5. Put the bag in which we add all the spices and zest. Pour in wine, give boil.
6. Seafood washed, lay in the soup. Cook for about four minutes on very low heat so that the dish barely boils.
7. Turn off, serve with white breadcrumbs, Rui sauce, greens.
Bouillabaisse Soup - Tips and Tricks
• The more fish in the broth, the better and richer the taste of the soup. And if you lay several types of fish fillets in a dish, you can save on seafood by adding less.
• A fragrant bag of spices does not need to be cooked for a long time, and also to be forgotten in a saucepan. Cloves, laurel and some other spices during prolonged cooking give the dish bitterness.
• If you digest the shrimp, they will become tasteless and rubbery. They can not cook more than five minutes. The same goes for squid and other seafood. Therefore, they are laid at the very end of cooking and do not require preliminary heat treatment.
