How much to cook Bouillabaisse?

Boil Bouillabaisse soup for 50 minutes, leave for 20 minutes. The total cooking time is about 3 hours.

Bouillabaisse fish soup

Products
Fish for broth - 2 kilograms
Fish of valuable species - 700 grams (salmon, halibut, trout)
Shrimps, mussels, squids - 150 grams each
Onions - 2 pieces
Garlic - 6 teeth
Tomatoes - 3 pieces
White wine - 200 grams
Olive oil - 2 tablespoons
Orange - 1 piece (zest)
Lavrushka - 3 leaves
Allspice - 15 peas
Basil, thyme, saffron (dry) - half a teaspoon each
Salt (preferably sea salt) - one and a half tablespoons
Water - 2.5 liters

How to make Bouillabaisse soup
1. Cut two onions into small pieces.
2. Mash two tomatoes (peel off) with a fork.
3. Put 2 kilograms of cheap fish in a saucepan, add water and cook for a quarter of an hour.
4. Put the zest of one orange, 3 lavrushka leaves, 15 crushed allspice peas, some basil, thyme and saffron in the spice bag.
5. Add a bag of spices to the fish broth, cook for 10 minutes.
6. Strain the broth, discard the boiled fish, but keep the spice bag.
7. Pour olive oil into a cauldron, fry garlic and onions for 5 minutes.
8. Add mashed tomatoes, fish broth and a glass of white wine. Add a bag of spices and pieces of salmon, halibut or trout. Cook for a quarter of an hour.
9. Add salt, shrimp, mussels, finely chopped squid, cook for 5 minutes.
Let Bouillabaisse brew for 20 minutes.

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Fusofacts

- For Bouillabaisse soup must be served dried white croutons, which are dipped in Rui sauce.

- Rui sauce: put chopped chili pepper in a bowl, squeeze out 5 cloves of garlic, add a teaspoon of salt (sea salt is recommended), half a teaspoon of cayenne pepper (or black ground). Add 4 yolks, a tablespoon of tomato and mix everything. Without stopping stirring, add a little olive oil.

- It is believed that the taste of the soup is the richer, the more fish and other inhabitants of the sea are used for it. Potatoes are added to the soup, but it will no longer be Marseille, but Norman Bouillabaisse.

November 20, 2015 Last update June 7, 2020Author / Editor - Lydia Ivanova

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How much to cook › Soups › Bouillabaisse