Bouillabaisse soup is one of the most expensive first courses in the world.
If you cook it in accordance with all the rules, then you need to lay at least 5 species of marine life.
This is fish, and shrimp, and lobsters, and mussels, and scallops. But in home cooking everything can be much simpler.
Or not?
Your attention is the classic and lite versions of the world famous French soup.
We will have no worse than in a restaurant!
Bouillabaisse soup - general principles of preparation
The dish is always prepared on a saturated fish broth. It is believed that it is better to use five types of marine fish for it. But in fact, they act much easier. Rarely, filet or expensive products are used for broth. Heads, ranges, illiquid pieces are suitable, and sometimes the broth is 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 used white. Usually evaporated during the paserovka of vegetables, less often added to the pan.
• Garlic, onions, celery, other vegetables and herbs.
Bouquet "Garni" - a gauze bag with spices, which is often added when cooking French soup. A variety of fragrant ingredients can be laid in it. These are herbs, seeds, roots, and zest.
For serving soup, use a white loaf, dried in a pan. Often they add spicy Rui sauce to it. It is made from garlic, egg yolks, hot and sweet peppers, sea salt and various spices. Sometimes the rui is added to the soup itself and stirred.
Recipe 1: Classic Bouillabaisse Soup
This Bouillabaisse 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 large amount of soup is obtained. If the dish is being prepared for the first time or the family is small, then you can proportionally reduce the products.
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, pull out the ridge and put it all in a pan. Fill with cold water and cook for an hour. Put the fillet aside. For taste, you can add roots, carrots to the pan.
2. Filter the broth, discard all unnecessary.
3. Cut the peeled onions, tomatoes and garlic. We put everything together in a stewpan and put it on the stove to stew. Cook for about 15 minutes over low heat. At the end, pour 0.5 cups of wine and evaporate for five minutes.
4. We connect the broth with vegetables from the stewpan, cook for twenty minutes.
5. Add diced potatoes and celery, salt. Cook until tender, then take a potato masher and slightly crush to get rid of large pieces.
6. Cut into neat slices the previously set aside fillet, pour into a saucepan and cook for five minutes.
7. Peel the shrimp and send to the soup, boil for three minutes.
8. Shellfish also peeled, washed and chopped. We put it in the pan.
9. Boil for two minutes, put the zest removed from the lemon, wrapping it in a gauze bag. Dressed with Provencal herbs.
Recipe 2: Bouillabaisse Soup with Lobster and Capers
Another very famous recipe for Bouillabaisse soup, which will require lobster and some other seafood. We prepare a broth for a dish from any fish.
Ingredients
• 450 grams of lobster;
• 4 glasses of fish stock;
• 12 mussels;
• 24 clams;
• 2 cloves of garlic;
• 500 grams of tomatoes in their juice;
• 1 tsp ground pepper;
• 0.5 bunch of cilantro;
• 0.5 bunch of parsley;
• 3 tsp capers;
• 2 anchovies;
• 1 spoon of tomato paste;
• 1 tsp grated ginger;
• 1 glass of white wine;
• salt.
Cooking
1. Cut the anchovies, capers and garlic. In a pan, heat a small amount of vegetable oil and fry these ingredients for a minute.
2. Add a spoonful of tomato paste to them, stir.
3. After a minute, put the peeled and diced lobster.
4. Cook for three minutes and add the broth according to the recipe (4 cups). Put ginger, parsley. Cook for half an hour.
5. In another pan, heat a spoonful of oil, put ground pepper, warm for half a minute and add wine, let it boil for a minute and pour it into the soup.
6. Knead the tomatoes in a bowl, remove the skins and also add to the general 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 should open.
9. We try on salt, add more, season with aromatic spices and you're done!
Recipe 3: Bouillabaisse Soup with Rice
Another variant of 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 (different);
• 100 grams of rice;
• 1 onion head;
• 1 tomato;
• 5 cloves of garlic;
• 1 tablespoon of orange peel;
• 3 petiole celery;
• spices;
• 2 potatoes;
• 150 ml of white wine.
Cooking
1. We take fish, it is better to several species, so as not to violate the rule of five. Separate and set aside the fillet, from the waste we prepare a saturated broth. We filter.
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, knead.
4. Add sliced fish fillet.
5. Separately, boil the rice, drain the liquid.
6. Fry the onion with garlic, celery and tomato in a pan, add wine and evaporate.
7. We transfer the fried vegetables to the pan to the fish, add boiled rice.
8. Add washed seafood, salt the dish, take out a bag of spices. Cook for three minutes and you're 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 sun-dried tomatoes;
• 50 ml of white wine;
• 50 grams of octopus;
• 1 celery root;
• olive oil.
Cooking
1. Rinse the perch and boil for the 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 in a pan, simmer over low heat.
4. Add chopped sun-dried tomatoes and wine, evaporate.
5. Throw a bag of spices into a pan with broth. Put the seasonings to your taste and boil for five minutes, then take out.
6. Add all the ingredients from the pan, salt and let it boil.
7. Lay the finely chopped tuna, in a minute the rest of the seafood. Shrimp and squid need to be cleaned. Stir for five minutes at a slight boil.
Recipe 5: Bouillabaisse Soup with Shrimp and Scallops
Moroccan version of the world famous dish, greatly simplified and expedited in cooking.
Ingredients
• 0.2 kg of scallops;
• 0.2 kg of shrimp;
• 1 cup of broth;
• 2 cloves of garlic;
• 0.2 kg of onion;
• 2 tomatoes;
• salt, red pepper;
• 3 tablespoons of oil;
• cinnamon and cumin.
Cooking
1. Cut onions with garlic, fry with oil in a pan.
2. Add the mashed tomatoes, put a pinch of cinnamon, a little cumin, red pepper. Tom all together for ten minutes.
3. Pour in the broth, let it boil.
4. Peel the shrimps, wash the scallops and put them in the soup.
5. Cook for about five minutes and you're done! We put any greens to taste.
Recipe 6: River Bouillabaisse Soup
Another simplified version of the soup, for which you can use any river fish, can be small.
Ingredients
• 0.6 kg of 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 peel;
• 100 ml of wine;
• 1 onion head;
• butter;
• salt;
• oregano;
• 2 potatoes;
• Bay leaf.
Cooking
1. Prepare rich broth from river fish, filter. Add potatoes cut into small cubes and cook for about half an hour, the pieces should be boiled.
2. Cut onions, fry in a saucepan, add garlic to it.
3. After a minute, add chopped tomatoes. It is desirable to remove the peel from them.
4. Combine the contents of the stewpan and the broth with potatoes, let the soup boil and salt.
5. Put the bag in which we add all the spices and zest. Pour the wine, let it boil.
6. Seafood washed, put in soup. Cook for about four minutes on a very low fire, so that the dish is barely boiling.
7. Turn off, serve with white crackers, rui sauce, herbs.
Soup "Bouillabaisse" - useful 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 fillet in a dish, you can save on seafood, adding less of them.
• A fragrant bag of spices does not need to be boiled for a long time, and also forgotten in a saucepan. Cloves, laurel and some other spices during long cooking give the dish bitterness.
• If you digest the shrimp, they will become tasteless and rubber. They can not be cooked for more than five minutes. The same goes for squid and other seafood. Therefore, they are laid at the very end of the preparation and do not require preliminary heat treatment.
