First of all, you need to cook the broth for the future soup. Tails, ridges and heads from fish are suitable here. Put them in a saucepan, cover with water and cook for about half an hour. Then strain the broth.

If you are using frozen fish, let it thaw first. Then clean the fillet from the bones that may be in it. Cut the fish into large pieces, free the shrimp from the shell, clean the squid and also chop into pieces.

Spices and seasonings play a huge role in this soup. To cook them properly, take gauze, ground black pepper, dried basil, nutmeg, chopped ginger and cloves. Add grated orange zest to these fragrant spices. Roll it all up in a bag. Thus, the seasonings will give the soup its unique bouquet, but remain in the gauze.

Dice the onion, celery, garlic and tomato while the fish broth cooks.

Peel potatoes and boil. Then remember it with a fork. Wash the onion, garlic and celery, peel and chop into smaller squares. Heat the olive oil in a frying pan and fry the prepared vegetables in it.

The skin must be removed from the tomato. To do this, pour boiling water over it, then it will be very easy to separate. Cut it into small cubes and send it to fry in a frying pan with vegetables. Pour in a glass of white wine.

Pour the broth over the fried vegetables, then throw in a gauze bag filled with spices and herbs. Lay out big chunks fish fillets.

Throw rice into the soup. Mix it thoroughly and cook under a closed lid for twenty minutes over low heat. Then a few minutes before fully prepared dishes, load seafood into the soup. They will weld very quickly. Remove the bag of spices, turn off the fire, cover the soup with a lid and let it brew. Meanwhile, prepare the sauce.

For the sauce, in a bowl, combine chopped garlic, two tablespoons of extra virgin olive oil, and three raw chicken yolks. Pepper and salt to taste. Cut the loaf into slices and dry in a toaster. Put the sauce on the croutons and serve with the soup.

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.

These are fish, and shrimp, and lobsters, and mussels, and scallops. But on home kitchen everything could be much easier.

To your attention are classic and light versions of the world famous French soup.

We will be no worse than in 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 sea ​​fish. But it's actually much easier. Rarely, fillets are used for broth or expensive products. Heads, ridges, illiquid pieces will do, and sometimes the broth is prepared even from small river fish.

What else is used for Bouillabaisse soup:

Seafood. And it's not just 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 is used. It is usually evaporated when sauteing vegetables, less often added to the pan.

Garlic, onion, celery, other vegetables and herbs.

Bouquet "Garni" - a gauze bag with spices, which is often added when cooking French soup. It can contain a variety of aromatic ingredients. These are herbs, and seeds, and roots, and zest.

To serve the soup, a white loaf dried in a pan is used. Often added to it spicy sauce"Rui". It is prepared from garlic, egg yolks, hot and sweet peppers, sea salt and various spices. Rui is sometimes added to the soup itself and stirred.

Recipe 1: Classic Bouillabaisse Soup

This Bouillabaisse soup recipe is considered a classic. This is how it is prepared in different parts of the world. The difference is only in the composition and quantity of spices. It often depends on the region. Lots of ingredients and soup a large number of. 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 heads onion(you can take a shallot);

200 grams tiger prawns;

200 grams of scallops;

500 grams of tomatoes;

3 potatoes;

2 cloves of garlic;

2 celery;

Spices: Provence herbs, pepper, salt, white wine to taste.

Cooking

1. We wash the fish, cut off the tails and heads, pull out the backbone and put it all in a saucepan. We fill cold water and cook for an hour. Set the fillet aside for now. For taste, you can add roots, carrots to the pan.

2. We filter the broth, throw away everything unnecessary.

3. Cut the peeled onions, tomatoes and garlic. We put everything together in a saucepan and put it on the stove to stew. Cooking for about 15 minutes small fire. At the end, pour in 0.5 cups of wine and evaporate for five minutes.

4. Combine the broth with vegetables from the saucepan, cook for twenty minutes.

5. Add diced potatoes and celery, salt. Cook until cooked, then take a potato masher and lightly push to get rid of large pieces.

6. Cut the previously set aside fillet into neat pieces, throw it into the pan and cook for five minutes.

7. We clean the shrimp and send it to the soup, boil for three minutes.

8. We also clean the shellfish, wash and chop. Put in a saucepan.

9. Boil for two minutes, put the zest removed from the lemon, wrapped in a gauze bag. Dressed with Provence herbs.

Recipe 2: Bouillabaisse Soup with Lobster and Capers

Another very famous Bouillabaisse soup recipe that requires lobster and some other seafood. We prepare the broth for the dish from any fish.

Ingredients

450 grams of lobster;

4 glasses fish broth;

12 mussels;

24 shellfish;

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 tomato paste;

1 tsp grated ginger;

1 glass of white wine;

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 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). I put ginger, parsley. We cook for half an hour.

5. In another saucepan, heat a spoonful of oil, put ground pepper, heat 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 common pan.

7. Next we put fresh clams, cook for five minutes.

8. Put mussels and cilantro. Cook covered for five minutes. We look at the readiness of the mussels, they should open up.

9. We try for salt, add more, season with fragrant spices and you're done!

Recipe 3: Bouillabaisse Soup with Rice

Another version of the French soup Bouillabaisse, which uses rice. You can take not only white, but also unpolished.

Ingredients

800 grams of fish;

200 grams of seafood (various);

100 grams of rice;

1 head of onion;

1 tomato;

5 cloves of garlic;

1 spoon orange peel;

3 celery stalks;

2 potatoes;

150 ml white wine.

Cooking

1. We take fish, preferably several types, so as not to violate the rule of five. We separate and set aside the fillet, we prepare a rich broth from the waste. We filter.

2. We put spices in gauze: zest, Bay leaf ok, peppercorns, basil, ginger, cloves. Tie up and put in soup.

3. Put the chopped potatoes, cook until soft, knead.

4. Add the fish fillet cut into pieces.

5. Boil the rice separately, drain the liquid.

6. In a frying pan, fry the onion with garlic, celery and tomato, add wine and evaporate.

7. We shift the fried vegetables into the pan to the fish, add boiled rice.

8. Add washed seafood, salt the dish, take out the bag of spices. Cook for three minutes and you're done!

Recipe 4: Bouillabaisse Soup with Tomatoes and Oranges

Insanely fragrant and unusual option french dishes.

Ingredients

300 grams of perch;

100 grams of mussels;

100 grams of squid;

100 grams of shrimp;

1 orange;

50 grams of tuna;

1 onion;

10 sun-dried tomatoes;

50 ml of white wine;

50 grams of octopus;

1 celery root;

Olive oil.

Cooking

1. We wash the perch and boil for the broth with the addition of celery root, filter.

2. Heat oil in a frying pan, 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. We throw a bag of spices into the pot with broth. We put seasonings to your taste and boil for five minutes, then take it out.

6. Add all the ingredients from the pan, salt and let it boil.

7. Lay finely chopped tuna, a minute later the rest of the seafood. Shrimp and squid need to be cleaned. Simmer at a low boil for five minutes.

Recipe 5: Bouillabaisse Soup with Shrimp and Scallops

Moroccan variant worldwide famous dish, greatly simplified and accelerated in preparation.

Ingredients

0.2 kg scallops;

0.2 kg shrimp;

1 glass 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 the onion with garlic, fry with butter in a pan.

2. Add mashed tomatoes, put a pinch of cinnamon, a little cumin, red pepper. We simmer everything together for ten minutes.

3. Pour in the broth, let it boil.

4. We clean 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: Bouillabaisse soup from river fish

Another simplified version of the soup, for which you can use any river fish, maybe 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 spoons lemon peel;

100 ml of wine;

1 head of onion;

Oregano;

2 potatoes;

Bay leaf.

Cooking

1. Cooking from river fish rich broth, we filter. Add chopped small cubes potatoes and cook for about half an hour, the pieces should boil.

2. Cut the onion, fry in a saucepan, add garlic to it.

3. After a minute, add chopped tomatoes. It is desirable to remove the skin from them.

4. We combine the contents of the saucepan and the broth with potatoes, let the soup boil and salt.

5. Put a bag in which we add all the spices and zest. Pour in the wine, let it boil.

6. We wash the seafood, put it in the soup. Cook for about four minutes on a very low heat so that the dish barely boils.

7. Turn off, serve with white breadcrumbs, rui sauce, herbs.

The more fish in the broth, the better and richer the taste of the soup. And if you lay several types fish fillet in a dish, you can save on seafood by adding less of them.

A fragrant bag of spices does not need to be boiled for a long time, and also forgotten in the pan. Cloves, laurel and some other spices, when cooked for a long time, give the dish bitterness.

If you overcook the shrimp, they will become tasteless and rubbery. They should 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 cooking and do not require preliminary heat treatment.

Very tasty and interesting soup from French chefs. I read it on the wiki, it turns out bouillabaisse is a traditional dish fishermen of Marseille, and earlier it was prepared from the fish that remained after the sale, that is, from the leftovers. In fact, Bouillabaisse soup is a cheap fishermen's stew.

Recently, and all thanks to the endless stream of tourists, the culinary specialists of Marseille have created quite bite-priced versions of this soup using various seafood. Don't faint: you might be asked to pay 200 euros for a bowl of this soup! Here is a soup. Yes, there is another legend, guess whose... French, of course. :) So she says that Aphrodite herself treated Hephaestus with just such a soup every day.

Now imagine yourself as a Marseille fisherman, and let's start creating Bouillabaisse soup.

"Scratching the bottom of the barrel" will not work here, so if you want to taste real fish stew, you will have to go to the fish market. Almost everything marine is suitable - both fish and seafood. I have mussels in a shell and just peeled mussels, squid, shrimp, salmon bellies, Baltic herring and Baltic herring caviar. Any fish is taken, as a rule, 3-7 species. Usually cheap small fish and one or two of the more expensive ones.

So on vegetable oil fry the chopped onion and garlic for about a minute and add the chopped tomatoes (remove the skin from them first, pouring boiling water over them). Add diced potatoes, bay leaf, all spices and fry everything for a few minutes.

I will say that it is the lemon zest that creates exactly that unique taste!

Pour water, add a glass of white wine and wait 15 minutes until the potatoes are cooked.

Seafood and fish pieces are placed last in the bouillabaisse. They should be cooked for no more than 3 minutes.

It is customary to serve with Bouillabaisse soup garlic Sause"rui". The sauce itself is prepared separately, but it is easiest to make it by combining mayonnaise on olive oil with garlic hot pepper chili and saffron.

Leafing through fashionable glossy magazines, for sure, many paid attention to the name that is slightly unusual for our ear - bouillabaisse soup, classic recipe which is quite difficult to endure, but insanely delicious as a result! However, having learned the price of this dish in restaurants in France, many connoisseurs of history will be surprised, because initially this dish was considered the cheapest food intended for the poor.

You will be surprised to know how this soup came to be as a first course! On the Mediterranean coast of France, where thousands of fishermen earned their living only by catching and selling fish, there were no expensive restaurants or very rich people. Therefore, the sellers could not afford to throw away in the evening those leftover fish that were not sold during the day - so they came up with the idea of ​​​​boiling a nutritious soup from them.

With the development of tourism in these areas began to develop and catering business, the main persons of which - the famous chefs of Marseille - also did not mind saving money by making a simple, but at the same time extremely tasty, and therefore a popular dish. So there was a well-known french soup bouillabaisse is the first dish prepared from lobsters and other expensive seafood. And since the benefits of eating soups still cannot be disputed - first courses are really useful and even necessary - we suggest you learn how to cook such a dish yourself, because in some restaurants in Provence you will be asked up to 200 euros for a portion of such a delicacy.

The nuances of making bouillabaisse soup

There are two main bouillabaisse recipes: Marseille and Normandy. They have one significant difference: Marseille is prepared exclusively from seafood, while potatoes are added to the Normandy without fail. True connoisseurs of this dish are advised not to go to a restaurant for it immediately after opening: in order to cook bouillabaisse according to all the rules, it takes at least five hours!

It is important to understand that the classic recipe involves the use of strictly defined ingredients and does not allow any substitution! However, those recipes that are offered to our hostesses are often adapted, because Marseille bouillabaisse requires the use of these types of seafood:

• Gurnard
• sea ​​scorpion
• Solnechnik

These are the main components, in addition to which they add from 7 to 10 types of fish and seafood, with the clarification that the greater the variety, the tastier it will turn out. fish soup bouillabaisse. At home, use available types of marine life, but at least 4-5 varieties.

Bouillabaisse preparation sequence

Initially, a broth is brewed, which can be made either from small cheap fish, or from the tails and heads of the main components of the soup. Then the broth is filtered, the used fish is no longer needed.

While preparing the broth, take care of the main component of real bouillabaisse - the “bouquet garni”: cut large pieces orange zest, take a few bay leaves, 7-8 peas of black allspice, saffron, basil and thyme - to taste. If you plan to cook bouillabaisse often, sew a special bag of thin fabric for spices, and ordinary gauze will do for once, in which all this needs to be folded and tied well.

Chop two large heads of onion and a head of garlic, fry them in a thick-walled pan in vegetable oil. Add three large chopped fresh tomatoes, a glass of white wine, and after a couple of minutes - pour in the strained broth and put the "bouquet garni". Leave to stand without fire.

Now is the time to fold in the coarsely chopped fish and potatoes if you are following the Normandy recipe. Do not make an expensive exotic recipe from bouillabaisse - use available products. Bring to a boil, reduce the heat, and after 20 minutes add sea trifles - mussels, squid, shrimp. After five minutes, turn off the heat, remove the bag of spices - and the soup is ready. It should be served with white crackers, which should be quite a lot.