Cuisine: French
Servings: 4
Difficulty: Not Evaluated
HOW TO COOK
1 Prepare the broth
Small fish and the one that you think is less valuable, go to the soup, it can only be cleaned of entrails and gills; You can also cut it smaller. Larger and more valuable fish to cut into pieces 4 - 5 cm, sprinkle with lemon juice and put in a pot. In another pot with a wide bottom to put finely chopped onions, tomatoes, garlic, and, if possible (from what is at hand), onions shallots, white part of the leek, bell pepper and celery; and begin to saute in olive oil. A little later, add finely chopped and larger fish that you have defined for the broth. Continue to fry until the onion is golden. Pour boiling water (2 liters) and cook for about 15 minutes on high heat without a lid. In a saucepan put the bay leaf and dried herbs to taste, used in the original set of "Herbs de Provence", add salt and pepper. Sometimes added to orange peel.
2 Cooking Bouillabaisse
When the fish is enough seethe, the contents of the pan through a large mesh sieve and grind in the first pan. Pour the olive oil.Check whether there is enough in the taste of saffron and fennel broth (if you like). If the fish is not covered by the broth - add water, consistency should not get very thick. Cook for about 10 minutes - less if the fish is soft grades, more if solid. Season with parsley and dill.
3 serve an
In France, served at the table in the high-plates, which is leaning on the wall of toasted bread or toast, to which, in turn, serve the sauce aioli or Rowley.
Varieties of soup bouillabaisse
There are varieties of prescription bouillabaisse, which differ, but each in its own good. If in step 2 with the fish in the pan put sliced potatoes, turn Toulon bouillabaisse. At the same stage in each of these soups, you can add white wine or lemon juice.
INGREDIENTS
Based on 4 people to take fish of different varieties, in any proportion, the greater the diversity, the better - 2 kg., 2 onions, 4-5 tomatoes (tomato paste), 1-2 cloves of garlic, 30-50 c. olive oil (the best quality, or do not add), bay leaf and dried herbs (saffron, fennel, savory ... - to taste), parsley and dill (you can also in dried form), black pepper and salt to taste; leeks, shallots, celery, red bell pepper - if you have on hand (all together in terms of not more than tomatoes); a few potatoes, up to 200 gr. dry white wine, lemon juice - to vary the recipe.
