Bouillabaisse Bouillabaisse soup

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for the soup. For the dish, you need to take 1-2 types of white sea fish (I have hake), some red fish (I have trout), crustaceans and shellfish. Ideally, you need fresh large shrimp, mussels, squid. But in our reality, you can use a frozen sea cocktail, freshly frozen shrimp (raw, not boiled!) and mussels (I have two types - with and without shells). The more seafood and fish there are, the tastier the soup.

2. Step 2:

   

   Peel the white and red fish from the scales, cut off the fins, gut and cut into portions.

3. Step 3:

   

   Pour boiling water over the tomatoes and remove the skin. Cut the pulp into small cubes. Instead of fresh tomatoes, you can use store-bought ones, cut in their own juice. All vegetables need to be cut as small as possible so that they boil well during cooking.

4. Step 4:

   

   Cut the celery into small cubes. If the stem is large, one is enough. I had 2 small ones.

5. Step 5:

   

   Peel the onion and garlic and chop finely with a knife.

6. Step 6:

   

   Peel the shrimp from the head and shell. I advise you to save the cleaning so that before laying the vegetables, fry them in oil and flavor it.

7. Step 7:

   

   In a saucepan with a thick bottom, heat the olive oil and butter over medium heat.

8. Step 8:

   

   Lay out the shrimp peelings and fry, stirring, for 2 minutes. Then remove the cleaning, leaving the fragrant oil in the pan. But if you don't want to waste time on this, you can skip step 8.

10. Step 9:

    

    Put tomatoes, onion, garlic and celery in a saucepan.

11. Step 10:

    

    Add tomato paste, pour in a glass of water.

12. Step 11:

    

    Simmer at a low boil for 25 minutes, until the vegetables are boiled.

13. Step 12:

    

    Pour the remaining water and dry white wine into the pan, put the chopped white and red fish and bay leaves. Bring the soup to a boil and cook over low heat for about 30 minutes until the fish is ready.

14. Step 13:

    

    Add a sea cocktail and peeled shrimp to the soup. I added another dozen mussels in the shells for a beautiful presentation. Season everything with salt, pepper and mix. Cook for another 2-3 minutes.

15. Step 14:

    

    Remove the finished bouillabaisse from the fire.

16. Step 15:

    

    Cover the pot with a lid and let the soup brew for 15-20 minutes. Then pour on plates. Bon appetit!