Soup bouillabaisse

Recipes of preparation of soup bouillabaisse is much. But the most known — it is the Marseilles and Norman recipes of preparation of soup. The main difference — is ingredients. So, in one option it is possible to see use only of seafood. And in other recipe of soup bouillabaisse is used by potatoes and other vegetables. Of course, taste from it will change, but by no means not for the worse. Let's cook together tasty French soup bouillabaisse.

Marseilles bouillabaisse

We suggest you to taste traditional Marseilles soup bouillabaisse. The recipe of preparation is not really difficult. Such ingredients will be necessary for you:

• 1 kg of any Mediterranean fish (cod, sea rooster, okuneobrazny, mackerel, sea pike)
• 0,5 kg of sea mollusks
• 12 the frozen skamp
• 1 bulb
• 1 leek
• 1 carrot
• 3 tomatoes
• 1/4 scapes of a celery
• 2 potatoes
• 5 garlic gloves
• 0,5 Art. of vegetable oil
• 1 branch of a thyme
• 1 bay leaf
• 1 branch of fennel
• 2 branches of parsley
• 2 tablespoons of lemon juice
• saffron
• white pepper
• orange-peel slice

Let's tell how to prepare bouillabaisse from all these products. For a start it is necessary to be engaged in fish. Wash up it, cut off tails, fins and the heads. Water the cleaned fish with lemon juice and leave for 20 minutes that she settled. Put all cut-off parts of fish in a pan, fill in with water, salt and cook within 15 minutes in open ware.

While fish broth begins to boil and cooks, clean mollusks. Well poskoblit their sinks a brush and wash out under a stream of cold water. Remove ready broth from fire, filter. Again put broth on a plate. When it begins to boil, add to it mollusks. Let they will be boiled thoroughly within 10 minutes, then take out them and let's them cool down. Once again filter broth. Now can set aside it for a while.

Be engaged in vegetables: cut onions and carrots circles. Use only white part of leek. Clean potatoes and slice its small. Crush a garlic glove. Peel tomatoes of a thin skin and cut on 8 parts. Remove seeds from tomatoes. Crumble a celery scape on small slices. In a pan warm vegetable oil and fry on it vegetables: leek, onions, carrots, 1 garlic glove and celery. Constantly stir slowly vegetables that they did not burn. After a while add potatoes, a thyme, bay leaf, fennel and an orange crust to a pan.

Fill in vegetables with fish broth. Put in a pan fish and boil thoroughly it on weak fire within 15-20 minutes. Then add tomatoes, white pepper, a saffron to soup. In 10 minutes add skamp and mollusks. Let's them get warm well in soup.

Now pound the remained 4 garlic gloves with vegetable oil. Smear with garlic of 8 slices of white loaf from both parties. Fry bread on a frying pan.

When skamp and mollusks well get warm, from soup take out fish. They are spread on a dish. Separate from fish of a bone. Pour soup in a tureen in which will give a dish. When giving in each plate put a big piece of fish without bones and fill in it with soup. Also put in each plate skamp and a mollusk in a sink. From above decorate with parsley branches. Serve your fish soup bouillabaisse with warm toasts from white loaf.

Bon appetit!