Bouillabaisse

Traditions must be respected, but if you are tired St. Nicolas stuffed carp, why not try something different?

Bouillabaisse

Bouillabaisse

The coast between Marseille and Saint-Tropez is home to the most famous fish soup “buyabes.” Only here is made real, say fishermen. Everything else is a pathetic imitation – are necessary for it just caught fish and the smell of seawater and algae. Literally translated, “Buoy-a-Besso” means “cook and done.”

Fish soup “Buyabes” (Bouillabaisse)

Products:

For bouillon and soup:

  • 2 kg. fresh fish, possibly 6-7 different species (turbot, eel, mackerel (avoid tuna and salmon), shrimp, clams (you can replace them with a mix of “seafood”, which are cleared crab rolls – you know why – there’s nothing crab; – §)));
  • 5-6 tablespoons olive oil;
  • 2 onions;
  • 2 tomatoes;
  • 2 sprigs of thyme;
  • 5 sprigs of parsley;
  • 1 bay leaf;
  • 2 cloves of garlic;
  • 1 cup white wine;
  • 1 tea cup grated orange peel;
  • 4-5 slices of bread;
  • a little bit fresh onion;
  • salt;
  • black pepper.

For spicy sauce:

  • 2 tbsp chopped basil leaves;
  • 2 tbsp chopped parsley;
  • 4 cloves of garlic;
  • 4 tbsp lemon juice;
  • 2 chillies, chopped;
  • 200ml olive oil.

Preparation:

Fish are cleaned and washed, cut head, fins and tail ends and cut into chunks.

Coarsely chopped onion fry lightly in olive oil, add chopped tomatoes, green onions, parsley, thyme, bay leaves, crushed garlic cloves and orange peel.

All gently stew.

Then add fish tails, heads and fins and fish whose meat harder Boil (eel, turbot), add salt and cover with water.

Soup to boil and boil for 7-8 minutes on high heat.

Then put the fish meat and soft boiled 7-8 min.

The Bouillabaisse boil some more, but no more than 15 minutes, remove from heat, add the white wine, seasoned with plenty of pepper and leave for another 5 minutes on very low heat.

Fish broth is strained and poured into plates with cubes of toasted white bread. Fish pieces are separated by draining.

If you use real lobster and crabs, they are boiled separately about 12 minutes (less able, but not more, because it is hard), cleaned and bread cubes on a large place kaschesta cleaned meat.

The fish is served separately, garnished with fresh parsley.

The spicy sauce is prepared by blender together the basil, parsley, chili pepper, garlic, lemon juice and olive oil. Add salt to taste. Serve separately.

Enjoy your meal!