Dunce dish. How to make bouillabaisse soup at home. Let's get to the most exciting and difficult part

There is a great variety in world cuisine. Here you have both Russian fish soup and Hungarian halasle. Ukrainian fish soup is very tasty. But bouillabaisse soup - we will give recipes with photos of this culinary masterpiece here - is special. It is so delicious that there is even a wonderful (and somewhat naive) legend. They say that the goddess of beauty Aphrodite, in order to keep her husband Hephaestus near her, fed him bouillabaisse every day. However, the soup recipe was not born in Ancient Greece, but in the French city of Marseille. The word “bouillabaisse” itself comes from two French verbs - “boil” and “reduce heat”. Thus, the name of the soup contains its recipe. But in our article we will reveal in more detail the various methods of preparing bouillabaisse.

The history of Bouillabaisse soup

This Marseille ear has no authorship. It is truly a folk dish. When Provençal fishermen were unable to sell their catch in a day, they prepared soup from the leftovers for themselves and their families. Thus, the ingredients each time were different breeds of the inhabitants of the Mediterranean Sea. On another day, there were even lobsters and shrimps, although most often there were a handful of small, dead fish. But Provençal chefs knew how to cook it so deliciously that bouillabaisse gained worldwide popularity. When it became fashionable among the European aristocracy to spend the summer on the French Riviera, Marseille fish soup began to be served in first-class restaurants. Gradually, the classic bouillabaisse, the recipe for which we will definitely tell you, has acquired national variations. All French provinces now prepare this soup. And you can even try bouillabaisse in Brazilian style! But we will start preparing Marseille-style fish soup.

Bouillabaisse: classic recipe

The secret to the success of this fish soup lies in the use of several types of Mediterranean fish. There should be at least six (and preferably ten) varieties in the pan. Unlike fish soup, which is prepared by boiling, the bouillabaisse recipe suggests making it in several stages. The fish is cooked separately to create a rich broth. And vegetables for soup are pre-fried and stewed. Nowadays a bouquet garni or Calvados is added to bouillabaisse for flavor. But the poor Marseilles fishermen did not know about such delights. They used orange zest, saffron, fennel, garlic, onions and tomatoes. Potatoes were sometimes included in bouillabaisse. But this is a Toulon version of a popular Provençal dish. And in Brittany, fish soup is usually acidified with vinegar. We ate the bouillabaisse hot. The Marseille fish soup was always served with lightly toasted crispy baguettes and rouille garlic sauce.

Classic bouillabaisse soup: recipe with photos

First of all, let's look at the ingredients. It is better to take small fish and some delicacy (salmon, shrimp, other seafood). The quantity must be substantial. After all, for two liters of bouillabaisse soup you need to take a kilogram and three hundred grams of various sea inhabitants. We gut small assorted fish. Cut off the tail of the salmon and select large bones. If the shrimp have a shell, clean them. Place bones, skin, and small fish in a saucepan of cold water (two liters). We also put shrimp shells there. Place the pan on high heat and cover with a lid. Note that from the fish stocks we still have a salmon carcass (or other elite fish) and peeled shrimp. The recipe calls for adding them to bouillabaisse soup later. Cook the broth until ready. Based on the amount of fish, we will get it very strong, with a rich taste. After the broth is ready, you need to strain it. All solid particles can be thrown away, to the delight of the cats.

Step two: making an aromatic bouquet

The next important step in preparing Marseille fish soup is creating its smell. In French cuisine there is a culinary term - “bouquet garni”. Spices are placed in a clean cloth made of natural fabric. The edges are folded up like a knapsack and tied with thread. It turns out something like a tea bag. A classic bouquet garni must include three spices: bay leaf, parsley and thyme. But in Provence they use a different set of fragrant herbs. Wrap an orange peel, two or three black peppercorns, a bay leaf, a pinch of saffron, thyme, and basil in a rag or gauze. Only with such a bouquet of garni will you get an authentic bouillabaisse fish soup. Recipes for regional varieties of this Marseille fish soup suggest creating a fragrant picture with the help of cloves, fennel seeds and a mixture of fish spices. Throw this bag into a pan with hot broth so that the thread hangs down. This way we can pull out the spices at the right time.

Step three: frying and stewing vegetables

To do this, it is best to use a wok or, more authentically, a thick-walled cauldron. Pour some olive oil into the bottom. When it warms up well, put two finely chopped onions and five to six finely chopped (or passed through a press) cloves of garlic into the cauldron. Fry until golden brown. Next, cut two or three tomatoes into the cauldron. Bouillabaisse soup (classic recipe) is prepared with fresh tomatoes, but, in principle, you can use homemade preparations. Mash the tomatoes canned in their own juice with a spoon and place them in the cauldron. We are waiting for the tomatoes to release their juice. Add a glass of white table wine. Turn off the fire under the cauldron. Pour in the strained broth and arrange the bouquet garni. Let it brew for about a quarter of an hour.

The final stage

Now let's deal with expensive varieties of fish and seafood. The shrimp need to be peeled. Cut the squid, if present, into small pieces. Salmon, salmon and similar elite inhabitants of the Mediterranean Sea should be cut into large pieces (you can fillet them if desired). If you want to make Toulon bouillabaisse, the recipe suggests peeling two or three large potatoes and cutting them into slices. Place pieces of fish into the infused broth. We put potatoes there too. And put the cauldron on a small fire. Cook until the potatoes are ready - about twenty minutes. Now you can add seafood to the common cauldron. Mussels, squid and shrimp require short cooking times, otherwise they will become tough. Keep them on the fire for no more than five minutes. Remove the pan from the stove and remove the bouquet garni from it. That's it, the soup is ready!

Croutons

The French bouillabaisse soup recipe teaches you not only how to prepare, but also how to serve. An indispensable companion to Marseille fish soup is a plate of garlic croutons and rouille sauce. They eat soup like this. Dip the cracker into the sauce, take a bite, and eat the bouillabaisse. How to make croutons? Take a French baguette and remove the crust (with a grater or knife). Cut into round slices. Heat three tablespoons of olive oil in a frying pan. Add 3 cloves of garlic passed through a press. Fry the croutons on both sides over low heat. Now spread them on one side with butter and place them in an oven preheated to 190 o C for five minutes. It is customary to serve two or three croutons with a serving of Marseille fish soup.

Rouille sauce

JK Rowling's Harry Potter book also mentions bouillabaisse. The recipe for its preparation was known to the house elves who set the table on the occasion of the three-mage tournament. However, they served the famous Provençal dish incorrectly. The magical bouillabaisse resembled “a bowl full of a stew of shrimp, oysters, clams and crab.” “Where is the rui?” - any Marseillean would ask. This sauce is reminiscent of the popular aioli, but even more delicious. Grind one yolk in a bowl with the following ingredients (a pinch of each): salt, paprika, cayenne pepper, saffron. Without stopping whisking, pour in half a glass of olive oil. Add it carefully, as in homemade mayonnaise, so that the sauce does not separate. The mass should lighten. You may need less oil - look at it. The consistency of the roux should resemble mayonnaise. In restaurant cuisine, this sauce is prepared with saffron threads, which are soaked in a spoon of white wine, lemon juice and

Historically, bouillabaisse was the cheap fish soup of Marseille sailors, which was later supplemented with expensive seafood. But although bouillabaisse has undergone changes in ingredients, it has remained unchanged in technology. How did the “founding fathers”, the sea workers smelling of salt spray, prepare bouillabaisse? They simply cooked it from all the fish that was left after selling the catch. This is how it turns out: both bouillabaisse and another famous French soup - onion soup - are stews for the poor. Meanwhile, such glory! Not only folk, but quite aristocratic!

In many restaurants, the price for a bowl of “cheap” soup is several hundred euros. You and I will not go to restaurants, but will prepare bouillabaisse at home and delight our family and friends with this exotic, but incredibly tasty dish.

What is special about bouillabaisse?

Firstly, the more species of marine reptiles you use, the better. Ideally, if there are at least 5 of them - fish medley is welcome. It’s great if there are expensive varieties of abyss inhabitants, lobsters, for example.

Secondly, the vegetables included in bouillabaisse must be fried or at least gently sautéed, as in, which is not typical for fish soups. And then they are stewed together with the broth until extremely rich, almost distilled.

All other features- the addition of nuts, vinegar or certain spices (saffron, for example) is regional in nature.

Ingredients

fresh fish of different varieties – 1.5 kg
tiger shrimps – 200 g
mussels – 200 g
squid – 200 g
scallops – 200 g
onions (or shallots) – 2 pcs.
potatoes – 3 pcs.
tomatoes – 500 g
celery – 2 pcs.
bay leaf – 2 pcs.
zest of one lemon
black pepper
Spicy herbs (Provençal set)
some white wine

Preparation

Buaybes is a complex soup; its preparation takes a lot of time and consists of several stages. If you do everything strictly according to the recipe, you will get a thick (similar to the second course), rich and incredibly tasty soup.

1. Preparing a rich fish stock for bouillabaisse. Start with everything. Remove the fillets of large fish, and place the bones, heads and tails and fins in a saucepan, cover with water and cook for exactly 1 hour. For fish that is being boiled, it is advisable to add carrots, cut into large pieces, and whole onions (with the skins on). By the way, you can use any fish (not just those intended for bouillabaisse), even the cheapest varieties, but you still have to throw it away.

Another component of a rich broth is. Collect all the spices in a bag, cheesecloth or strainer. Add the orange zest, which must first be dried for an hour. Throw the bag into the broth and start preparing the soup itself.

Don't forget to strain the finished fish broth!

2. Preparing vegetables for bouillabaisse. Chop the onion, garlic and tomatoes, place in a saucepan or pan and simmer over low heat. When the vegetables in the saucepan become soft, add a glass of white wine and evaporate.

Pour the chilled broth over the steamed vegetables and simmer on low heat for 40-45 minutes. Don't forget to stir.

Separately, in a saucepan in which the soup will end up, cook the potatoes, cut into large pieces. When ready, mash lightly with a potato masher. (Instead of potatoes - this is the Normandy version of the recipe - in Provence).

3. Preparation of seafood. You have already set aside the fish fillets, cut them into pieces.

Then go for the seafood. They need to be washed and cleaned. You can leave the tails on the shrimp (but be sure to remove the intestines if the shrimp are large).

If you are going to add shellfish to the soup, it is better to rinse them several times in running water and then put them in salt water for a couple of minutes. This will wash all the sand out of them.

4. “Assembling” bouillabaisse. Combine prepared potatoes, stewed vegetables and fish fillets in a saucepan. Cook over low-medium heat until the fillets are tender.

It is better to put mussels, shrimp and clams in the last 10 minutes of cooking (clams even later, 2 minutes before the end of cooking), otherwise they will become tough. As soon as the clams have opened, the soup is ready - it can be removed from the heat and poured into bowls. Add fresh herbs and ground pepper to each plate.

5. How bouillabaisse is served. Bouillabaisse is usually served with a loaf of bread, lightly toasted in a frying pan and grated with garlic and hot sauce. In some cases, the garlic toast is placed directly into the bowl and the soup is poured on top (as in onion soup).

The mentioned sauce deserves a separate word, since a classic bouillabaisse without it is “wrong”. The sauce is called "rui", and it is quite easy to make it at home.

6. Recipe for rouille sauce for bouillabaisse. Crush the garlic cloves with a press (the more the better), combine with 1 fresh chili pepper, add coarse sea salt, cayenne pepper and saffron (the sauce is bright yellow). Mix 3 yolks with a fork and combine them with your mixture. Finally add a little olive oil. It is in this sauce that croutons should be dipped.

It turns out to be a very spicy taste! If you have gastritis, we have warned you! 🙂

However, this dietary inconvenience is more than compensated for by the enormous benefits of fish soup - light, nutritious, containing a lot of valuable minerals, vitamins, etc. Enjoy!

- one of the most famous dishes of French cuisine. Long ago, this first seafood dish was considered the traditional food of French fishermen, simple, satisfying and affordable. Over time, bouillabaisse has become a rather expensive item on the classic menu of French restaurants. At first glance, it may seem that bouillabaisse is an exotic variety of our Russian fish soup, and this is true, because the basis of everything is fish and spices.

There are many recipes for making French bouillabaisse soup. Anyone who wants to prepare this soup can experiment a little with different ingredients, but today we will give you a classic recipe for bouillabaisse - a delicious fish soup.

Bouillabaisse. Classic recipe

French bois bois soup recipe is based on the use of several varieties of sea fish - you can take any fish available to you (5-6) of different species. Clean, gut and rinse the fish. Cut off the tails and heads, put them in cold water and cook a strong broth. Once the broth is ready, remove the heads and tails and strain the broth.

Stage 1 of preparation

The next important stage in preparing bouillabaisse is creating a fragrant bouquet. You need to take a piece of natural material or gauze, wrap an orange peel in it (coarsely chop it first), bay leaf, a few black peppercorns, thyme, saffron, basil, and other seasonings that go well with fish dishes. Using such a bag of spices, you can give the dish an extraordinary taste and smell, and at the same time you do not need to fish out the spices from the broth and it will remain transparent and beautiful.

Then take a cauldron or deep cast-iron frying pan and fry onions (2 pieces) and garlic (5-6 cloves) passed through a press. Cut 2-3 fresh tomatoes or mash the same amount of canned ones (in their own juice) and put them in a cauldron. Pour a glass of white wine and strained broth into it. Place the prepared bag of spices into the broth and leave for 15 minutes.

Stage 2 of preparation

After the broth has infused a little, throw in coarsely chopped fish, and if you want, also potatoes. Boil the fish in the broth for 20 minutes, then add seafood (shrimp, finely chopped squid, mussels, etc.). After 5 minutes, the broth can be removed from the stove, not forgetting to remove the spices from the pan at the same time. You can add finely chopped greens to the finished soup.

To comply with all the rules of French cuisine, bouillabaisse must not only be prepared correctly, but also served correctly. The indispensable accompaniments of bouillabaisse are croutons with Roui sauce.

Croutons are white bread croutons, and the above sauce is prepared as follows:

Mix a couple of garlic cloves passed through a press, finely chopped hot pepper, a little coarse salt (preferably sea salt), ground cayenne pepper, 3-4 egg yolks, a little olive oil. Also, a small amount of saffron would be a wonderful addition to Rui sauce.

Of course, soup bouillabaisse with croutons and Rui sauce - a delicious dish, satisfying, but at the same time light. However, the large amount of spices combined with the hot sauce can be hard on weak stomachs, so some of us may want to take this dish with some caution. Due to the abundance of pepper, the sauce turns out to be very spicy, and if you do not like heat, the amount of pepper in the sauce should be reduced to a minimum.

Boaibes soup is a dish invented by fishermen in France. In the classic version, it is fish soup with spices and garlic. There are many recipes for this dish, but they can be divided into two main versions - Normandy and Marseille. The difference between them is that the Marseille bouybes is prepared only from seafood, while the Norman bouybes contains potatoes.

You can use any fish for cooking - the main thing is that you use at least 4 different types. You can even take only heads and tails, you can also take cheap types of fish - after boiling they can be thrown away. The main thing is to get a very rich broth.

Connoisseurs of bouabès do not recommend ordering this soup immediately after restaurants open - preparing bouabès, which fully reveals all the flavor notes valued by gourmets, takes about five hours.

An equally important component of bouaibes is the “Bouquet garni”. This is a special flavor for the future soup, which is prepared exclusively from natural products. Orange zest, bay leaves, black peppercorns, basil leaves, saffron, thyme, cut into large pieces, are placed in a cloth bag. In various recipes for buaibes, these spices are also supplemented with other natural spices, garlic, and ginger for a sharp taste. The fabric prevents the spice from getting into the broth, but does not prevent the transfer of flavor.

How to make bouillabaisse soup - 15 varieties

This is a recipe for bouaibes, which today is recognized as a classic version of this fish soup.

Ingredients:

Various types (minimum 4 types) of small sea fish - 2 kilograms
Fennel - 1 bulb
Tomatoes - 3 pieces
Garlic - 3 cloves
Leeks - 2 pieces
Onions - 2 pieces
Celery - 3 stalks
Sea salt - to taste
Olive oil - 7 tablespoons
Bouquet garni mixture - 2 tablespoons
Parsley - 1 bunch.

Preparation:

Leek, parsley, 1 onion, 1 clove of garlic, finely chop celery, fry in olive oil.

Clean the fish, remove tails, heads, fins and place in fried vegetables. Add water to cover the fish and simmer over low heat for 2 minutes.

Blanch the tomatoes, remove the skin and puree.

Finely chop fennel, 2 cloves of garlic, 1 onion, fry in a small amount of vegetable oil and add pureed tomatoes to them.

Remove the fish from the fish broth, strain the broth and rub the vegetable grounds through a sieve.

Mix the cooled fish broth with fried and pureed vegetables. Add pieces of large fish and cook until soft. Then place the fish on a separate plate.

The soup is served with toasted baguette and rouille sauce. Each person adds fish individually.

Roui sauce (goes great with any fish dish)

Ingredients:

Garlic - 5 large cloves
Saffron - ½ teaspoon
Salt - ½ teaspoon
Cayenne pepper - a pinch
Raw yolks - 4 pieces
Olive oil - ½ liter

Preparation:

Garlic, salt, and spices are ground in a mortar. Add the yolks to the resulting garlic paste, and stirring thoroughly, add olive oil very slowly. When the sauce reaches the consistency of mayonnaise, it can be used.

Some French chefs add lemon juice to rouille sauce.

This recipe will appeal to those housewives who want to please their loved ones with an exotic dish at minimal cost.

Ingredients:

Small sea fish (capelin, sardines, etc.) - 1.5 kilograms
Large sea fish fillet (cod, perch) - 0.5 kilograms
Garlic - 4 cloves
Small tomatoes - 4 pieces
White wine - ½ glass
Mussels - 0.1 kilograms
Shrimp - 0.1 kilograms
Olive oil - 4 tablespoons
Onion - 1 piece
Chili powder - ½ teaspoon
Bay leaf - 1 piece.

Preparation:

Clean the fish, place in a pan and add water until it covers the fish. Simmer for 60 minutes, then strain into another pan.

Peel the garlic, onion, chop finely. Heat oil in a thick bottom pan and fry until soft.

Blanch the tomatoes, remove the skin, cut into cubes. Add to the garlic and onions along with the wine. Cook until the wine has evaporated. Add saffron, bay leaf, chili. Add 0.6 liters of water and bring to a boil.

Peel shrimp and mussels. Cut the fish fillet into large pieces. Place ingredients in soup. Cook for 20 minutes.

Serve with garlic bread croutons.

This recipe makes 6 servings.

Ingredients:

Olive oil - 3 tablespoons
Garlic - 5 cloves
Mayonnaise - 0.15 kilograms
Shrimp - 0.3 kilograms
Mussels - 0.3 kilograms
Bay leaf - 2 pieces
Saffron - portioned culinary sachet
Chili powder - ½ teaspoon
Thyme sprig - 2 pieces
Onion - 1 piece
Fillet of 4 types of sea fish - 1 kilogram
Tomatoes - 1 kilogram.

Preparation:

Chop the peeled garlic and onion. Thyme - finely chopped.

Heat oil (2 tablespoons) in a thick-bottomed saucepan and fry the garlic and onion until soft. Add chili powder.

Blanch the tomatoes, remove the skin and cut into small cubes.

Add tomatoes, saffron, bay leaves to the onions and garlic, add 0.6 liters of water and bring to a boil, add salt and cook for twenty-five minutes over medium heat.

Remove shells from shrimp. Cut the fish into equal pieces. Place these products in a pan and cook for 15 minutes without stirring, then remove the seafood from the pan. Rub the contents of the pan through a sieve and pour back. Pour in the remaining oil, bring to a boil and return the seafood, simmer for 5 minutes and remove from heat.

For the sauce:

Peel 2 cloves of garlic, chop, mix with 0.1 kg. mayonnaise, red pepper to taste and 1 tablespoon of tomato paste.

This is a recipe for one of the Normandy versions of bouaibes.

Ingredients:

Seabass - 0.3 kilograms
Trout - 0.350 kilograms
Cod - 0.4 kilograms
Tiger prawns - 0.150 kilograms
Onion - 1 piece
Potatoes - 0.250 kilograms
Leek - 1 piece
Carrots - 1 piece
Celery root - 0.2 kilograms
Thyme - 2-3 sprigs
Tomatoes in their own juice - 1 can
Garlic - 6 cloves
Star anise - 3 stars
Saffron - 2 tablespoons
Mayonnaise - 0.2 kilograms
Salt - to taste.

Preparation:

Broth is prepared from fish fillets over low heat for 40 minutes.

Vegetables are cut coarsely, placed in a saucepan (except potatoes) with a thick bottom and simmered for seven minutes.

Stewed vegetables are poured with broth and boiled until soft, adding star anise, thyme, and saffron. When the vegetables become soft, add coarsely chopped potatoes and cook until soft. Then add fish cut into medium pieces and cook for about 10 minutes until the fish is ready.

Served with croutons and rouille sauce.

This bouaibes recipe comes from one of the most popular television cooking show hosts, Jimmy Oliver. The highlight of this soup is that the author suggests using cheap varieties of sea fish and combining them with freshwater species. The soup has a strong garlic flavor.

Ingredients:

Tomatoes in their own juice - 2 cans of 400 grams
Fish broth - 1 liter
Saffron - a pinch
Cucurma - a pinch
Hake, bream - 2 kilograms
Fennel - 1 piece
Onion - 3 heads
Celery root - 1 piece
Fennel seeds - 1 teaspoon
Bay leaf - 2 pieces
Salt, pepper - to taste
Garlic - 1 head
Carrots - 2 pieces
Parsley - 1 handful
Ciabatta - 1 loaf
Butter - 1 small piece.

Preparation:

Chop the vegetables coarsely, fry with parsley and crushed fennel seeds, bay leaves in olive oil in a thick-bottomed saucepan over low heat. Cover the pan with a parchment cartouche and cook until the vegetables soften.

When the vegetables soften, remove the cartouche, turn up the heat and cook until the vegetables are caramelized. Then add broth, tomatoes, saffron, and turmeric and after the soup boils, reduce heat and simmer for 1 hour.

Pour the finished soup into a blender and grind. Then pour into a saucepan and heat until bubbles appear - add fish, cut into portions and cook over low heat for 15 minutes.

Serve with toasted ciabatta rings and aioli sauce.

Aioli sauce is a Provençal sauce. In a bowl, grind the garlic, yolk and salt, adding Provençal oil. When the sauce reaches the consistency of mayonnaise. Amount of ingredients - to taste.

The French claim that Aphrodite fed her husband Hephaestus with this soup.

Ingredients:

Potatoes - 0.3 kilograms
Salmon - 1 small carcass
White sea fish fillet - 1.5 kilograms
Garlic - 1 clove
Onion - 1 piece
Celery root - 1 piece
Saffron - 1 packet
Fennel - 1 root
Parsley - bunch
Mayonnaise - 60 grams
Olive oil
Mussels - 0.2 kilograms
Squid - 0.2 kilograms
Shrimp - 0.2 kilograms
Tomatoes in their own juice
Salt - to taste
Bay leaf - a couple of leaves.

Preparation:

Boil the potatoes. Cook fish broth from salmon. Dilute saffron with warm water.

Peel the garlic, grate it on a fine grater and add to the potatoes. Add mayonnaise and saffron tincture. Grind into puree.

Peel the fennel and remove the core. Finely chop the walls. Mix diced garlic, onion, celery with fennel and heat the mixture in a frying pan heated with olive oil. Add chopped tomatoes, bay leaves, salt and fish broth to the combined vegetable mixture.

Then add mussels, shrimp, squid cut into rings, chopped white fish fillets and cook until tender.

The recipe for this bouaibes was told to the great novelist by the owner of a popular tavern in Marseille.

Ingredients:

Water - 1.6 liters
Assorted flounder, sea ruffe, cod, sea bass - 2 kilograms
Onion - 2 pieces
Parsley - 1 bunch
Olive oil - 0.2 liters
Garlic - 3 cloves
Chopped tomatoes - 1 cup
Saffron - 1 teaspoon
Bay leaf - 1 piece.
A mixture of seasonings from rosemary, thyme, basil, cayenne pepper taken in equal quantities - 1 tablespoon
Black pepper, peas - 1 teaspoon
Orange zest - ½ orange
Black bread - 8 slices.

Preparation:

Clean the fish, remove gills and membranes. Cut into pieces.

Chop parsley and garlic.

Heat oil in a saucepan and add seasonings and vegetables, lightly fry.

Add fish and pour boiling water over it.

Cook over low heat for forty minutes. Then remove the fish.

Dry the bread slices in the oven.

Place a slice of bread on each plate and top with soup.

Serve the fish on a separate plate.

The recipe provides a layout for two servings.

Ingredients:

Sea bass - 0.6 kilograms
Onions - 60 grams
Cloves - 6 grams
Celery root - 50 grams
Celery stalk - 80 grams
Carrots - 50 grams
Mussels “Busho” - 200 grams
Squid - 100 grams
Tiger prawns - 100 grams
Tuna - 80 grams
Octopus - 100 grams
Olive oil - 100 grams
Fennel - 100 grams
Tomatoes in their own juice - 200 grams
White wine - 30 milliliters
Garlic - to taste
Orange - 100 grams
Pepperoni, sugar, salt - to taste.
Sun-dried tomatoes - 30 grams.

Preparation:

Place the fish in a saucepan, add water so that it covers the fish to the thickness of a finger and cook the broth for an hour. Add the octopus and cook for another forty minutes.

Chop the vegetables coarsely.

Fry the onion with a couple of cloves until soft. Add the remaining coarsely chopped vegetables and simmer until soft. Add wine and simmer until the smell of alcohol disappears. Then add chopped garlic.

Pour the broth into the prepared vegetables and add the octopuses.

Peel and chop squid, mussels, shrimp. Chop the tuna meat. Place the octopuses into the soup when ready.

Squid, mussels, shrimp, like tuna meat cannot be overcooked - they become tough.

In a frying pan, fry sun-dried tomatoes, sliced oranges, fennel and celery, and garlic. Puree the tomatoes and place in a frying pan. Simmer and pour in broth. Boil and add prepared fish and seafood. Cook for a couple of minutes.

The soup owes its name not to the fact that it was served to the table of French kings, but to the extraordinary taste of both the soup itself and the sauce for it.

Ingredients:

Fish trimmings - fins, heads, tails - 0.5 kilograms
Bay leaf - 6 pieces
Black pepper, peas - 6 pieces
Carrots - 2 pieces
Onions - 2 pieces
black peppercorns - 12 pieces.
Cod fillet - 0.25 kilograms
Salmon fillet - 0.25 kilograms
Flounder -0.3 kilograms
Shrimp - 0.2 kilograms
Mussels - 0.2 kilograms
Leek - 1 piece
Fennel - 1 piece
Potatoes - 4 pieces
Canned tomatoes - 1 can
Parsley - 1 bunch
Bay leaf - 3 pieces
Dry white wine - ½ glass
Saffron - 8 teaspoons
Sea salt - to taste
Garlic - 5 cloves
Fresh thyme - bunch
Egg yolks - 1 piece
Fresh thyme.
Chili pepper - 1 piece
Bell pepper - 2 pieces
Olive oil - 64 milliliters
Sea salt - to taste
Lemon juice - to taste
Milk for soaking the bread.

Preparation:

Soak saffron in 2 tablespoons of boiling water.

From fish trimmings, bay leaf, one carrot, 6 peppercorns, one onion, cook a steep broth. Strain.

Heat olive oil in a saucepan and fry chopped fennel, onions and leeks. Cut the potatoes into cubes and add to the pan. Add tomatoes, pressed garlic and chopped thyme. Simmer over low heat for five minutes. Pour half a glass of wine. Evaporate until the smell of alcohol disappears, pour in fish broth and add steamed saffron, remaining peppercorns, sea salt and simmer for 5 minutes.

Then place the chopped fish and seafood into the pan in the following order - cod, flounder, salmon, shrimp. Bring to a boil over medium heat, reduce heat and add parsley. Close the lid and cook until the fish is cooked.

Preparing the sauce:

Roast red bell peppers. It's better to do this in a baking bag. Remove skins and seeds. Chop coarsely. Finely chop the hot pepper (spiciness to taste).

In a mixer, beat the yolk, pouring in little by little, as in the case of making mayonnaise, olive oil and lemon juice.

In a blender, grind together the pulp of the peppers, the crumb of white bread soaked in milk, and garlic.

Combine both prepared masses and beat until the structure of mayonnaise is obtained.

The soup and sauce are served with toasted baguette rings.

The peculiarity of this buaibes is that it is prepared with the addition of crab meat. Recipe layout - for 2 persons.

Ingredients:

Sea fish fillet - 0.4 kilograms
Carrots - 50 grams
Fennel - 50 grams
Crab meat - 0.1 kilograms
Celery - 50 grams
Onion - 50 grams
Tomatoes - 50 grams
Tomato sauce - one and a half glasses
Olive oil - half a glass
Salt, pepper - to taste.

Preparation:

Clean the fish and fillet it. Make broth from the leftover fish. Finely chop the celery, onion, fennel and tomatoes and fry over high heat. Add tomato sauce and simmer. Pour fish broth over cooked vegetables and simmer for 20 minutes.

Then add a fish stock cube, portioned pieces of fish and cook for 3 minutes.

Garnish the finished soup with pieces of crab meat.

The creators of the TV series “Kitchen” once let it slip that it was according to this recipe that buaibes was prepared, which they liked so much that they introduced this soup into the script of the film and made it a hit for chef Viktor Barinov. For six servings you will need the following ingredients.

Ingredients:

Egg yolks - 1 piece
Saffron - 1 pinch
Cayenne pepper - 1 pinch
Wig 2 pinches
Garlic - 3 cloves
Olive oil - 100 milliliters
Onion - 1 head
Celery - 3 stalks
Ramson - ½ bunch
Carrots - 1 piece
Parsley - ½ bunch
Fish bones - 0.5 kilograms
Peppercorns - 6 pieces
Seabass - 0.6 kilograms
Salmon - 0.5 kilograms
Shrimp - 0.3 kilograms
Shallots - 2 pieces
Tomatoes in their own juice - ½ can
Medium sized squid - 1 piece
Baguette - ½ loaf.

Preparation:

Clean and fillet the fish. Clean the shrimp and squid.

Place bones, fish heads without eyes and gills, tails, fins, shells and heads of shrimp in a saucepan, pour 2 liters of boiling water and start cooking the broth.

When the water boils, add a peeled, uncut onion, chopped 2 stalks of celery, 1 carrot, wild garlic and parsley, peppercorns and cook for 40 minutes over medium heat.

Prepare vegetables. Cut the remaining celery, shallots and garlic into cubes. Heat the olive oil in a thick-bottomed saucepan, add the prepared vegetables and heat until the onion is translucent. Add tomatoes in their own juice and, stirring, cook for 2 minutes. Then strain the finished broth directly into the pan. Continue cooking over low heat for 15 minutes.

Cut the fish fillet into pieces, squid into half rings. Gradually add to the broth with vegetables. First salmon, then after 2 minutes - white fish, after 3 minutes - add shrimp, squid, cook for a couple of minutes and turn off the heat. Let the soup brew for 10-15 minutes in a warm place.

Preparing the sauce for the bread:

In a bowl, mix the yolk, cayenne pepper, paprika, saffron, and salt to taste. While whisking with a pastry whisk, add olive oil until it reaches the consistency of mayonnaise.

The baguette is cut into thin rings, sprinkled with olive oil and dried in an oven preheated to 200˚C.

Basil is used as decoration.

Although Japanese chefs are famous for their conservatism, they could not ignore the success of buaibes and offered their own recipe, taking into account national traditions.

Ingredients:

Daikon - 35 grams
Zucchini - 35 grams
Chinese salad - 75 grams
Onions - 75 grams
Shitake mushrooms - 10 grams
Shimiji mushrooms -7 grams
Cilantro - 3 grams
Miso broth - 400 milliliters
Shichimi spices - 1 gram
Tsuyu sauce - 50 milliliters
Salmon - 50 grams
Green onions - 3 grams

Preparation:

Cook a strong miso broth from dashi, tuna, kombu. Add red miso paste (4 tablespoons per 1 liter). Pour into a serving plate and add chopped vegetables and mushrooms. Season with spices and tsuyu sauce. Place a piece of salmon. Garnish with cilantro.

This is an original dish offered by modern French cuisine.

Ingredients:

Lemon - 1/2
Sea rooster - 1 fish
Sea scorpion - 1 fish
Seabass - 1 fish
Dorado - 1 fish
Boramundi - 1 fish
Large shrimp - 8 pieces
Parsley, cilantro, basil for decoration
Balsamic vinegar

Preparation:

Separate the cephalothorax from the shrimp and remove the shells. Clean the fish, removing the eyes and gills. Let it cook (up to 40 minutes). Bake the shrimp in the oven.

In a separate bowl, mix sliced and then finely chopped hard cheese, sour cream, and saffron.

Cut the baguette into thin slices and dry in the oven.

Place two large tomatoes, half a celery root, half an onion on a baking sheet, pour in olive oil and bake.

Place greens on a large plate. Then, starting from the edge of the dish, shrimp are successively laid on the greens, then boiled fish.

Place baked vegetables around the edges.

Drizzle with a little balsamic vinegar.

Sauce, broth, and bread are served in separate bowls.

Gourmets and connoisseurs of buaibes consider this version of the famous soup to be one of the best. A recipe for 10 people is given from O. Escoffier’s bestseller “The Culinary Guide”.

Ingredients:

Sea fish in equal proportions sea rooster, red mullet, flounder, whiting, conger eel - 2.5 kilograms
Mussels, lobsters - as an auxiliary element
Leek, white part - 50 grams
Onions - 150 grams
Olive oil - 300 milliliters
Wine - 60 milliliters
Pressed tomatoes, peeled and seeded - 300 grams
Pressed garlic - 30 grams
Butter - 40 grams
Flour - 15 grams
Pepper - 3 grams

Preparation:

Sauté coarsely chopped onions and leeks in olive oil in half the vegetable oil. Add 1 liter of water and wine. Season: 16 grams of salt, a pinch of saffron, a pinch of a mixture of Provencal herbs, add crushed tomatoes and garlic, pepper and cook after boiling over medium heat for 20 minutes. You can add fins, tails and fish heads, cleared of eyes and gills, to the broth.

Place pieces of fish, lobsters, and peeled mussels in a saucepan in layers. Pour in the broth, pour in the other half of the oil and cook over high heat for 15 minutes.

Before finishing cooking, thicken the buaibes with butter and flour.

Serve with Joko bread, previously soaked in broth and grilled. Just before serving, rub the bread with garlic. It is not cut, but broken by hand.

This bouillabaisse recipe is offered by world famous chef Gordon Ramsay.

Ingredients:

Rich broth from bream, salmon and other sea fish - 2.5 liters
Seafood (shrimp, mussels) - 1.2 kilograms
Garlic - 4 cloves
Onion - 1 head
Chili pepper - 1 piece
Juice from ½ lemon
Juice from ½ lime
Cherry tomatoes - 12 pieces
Basil - 6 leaves

A very interesting dish with a unique history, it was originally a type of simple fisherman's fish soup and has now become one of the most expensive soups served in restaurants. This is bouillabaisse soup, famous among seafood lovers. The soup has an incredible variety of recipes, only the principle of its preparation remains unchanged.

Classic recipe for Provençal fish soup

The name of the French province is not mentioned by chance. Provence is the birthplace of bouillabaisse soup. The classic recipe for this dish has been known since the end of the 18th century. French fishermen, after selling their catch in the markets of the provincial capital Marseille, prepared fish soup for dinner from the remaining seafood that they could not sell. There were no industrial refrigerators then; fish spoiled instantly in the heat. It is noteworthy that with each new cooking of the soup the ingredients were always different. The inhabitants of the Mediterranean Sea, available in a specific individual catch, were involved.

Gradually, thanks to the development of transport and tourism, local catering establishments began to offer tourists more and more refined versions of bouillabaisse, increasing its cost by adding expensive types of marine life. Since the name of the dish in Russian is pronounced and written according to the rules for writing foreign borrowed words, sometimes there are typos like “boyanez”, “buyabes”, “buyabes classic recipe”. In the menus of restaurants in regions of the world, it can be found under the names French, Marseilles, Provençal. So, classic recipe for Marseille soup:

The first step is to separate large bones from pieces of fish, trim off tails and fins, and if there are heads, remove gills. Good quality pieces are set aside for a while. The trimmings are poured with cold water, salted and cooked over high heat until boiling, then the heat must be reduced to a minimum. They will provide the necessary richness and fat content to the future soup. After cooking, you need to throw them away and strain the resulting broth.

The previously set aside pieces are placed in the finished strained broth. Now the fish is cooked over low heat and spices are placed in the pan. There is one peculiarity here. Dried herbs, saffron, bay leaves and orange peels must first be placed in gauze or any clean cloth and sewn up, after making a rope on the resulting bag, by which it will be pulled out of the pan. This way the broth will be rich in the flavors of the Mediterranean ingredients but still remain clear. Remove the cooked fish from the pan and discard the bag. It is important to note - the fish needs to be slightly undercooked. Then comes the turn of vegetables.

Onions and garlic are cut into small pieces and fried in a deep frying pan. The skin is removed from the tomatoes. This can be easily done by scalding them with boiling water and then rinsing them with cold water. Tomatoes and all remaining vegetables are cut and added to the garlic and onions. A glass of alcoholic drink is poured there.

Using the kitchen utensils for making mashed potatoes, mash the entire contents of the frying pan until smooth. 15 minutes after boiling, pour the resulting mass into the fish broth, add fish to it and cook for another 10 minutes. To fully comply with culinary traditions, you can replace regular rock salt with sea salt.

Marseille soup is served only hot. The fish is laid out on a separate plate. The soup is additionally served with stale white bread and rouille sauce. Special hot sauce based on garlic and cayenne pepper. Its purpose is to muffle the smell and taste of fish.

Bouillabaisse soup has another national variation, which was also born on the Mediterranean coast, only in Spain.

Spanish version of the dish

Almost identical to French fisherman's soup is Spanish fish soup with seafood. The cooking technology and accompanying components are absolutely identical, with the exception of the very base, that is, seafood. Spanish chefs, instead of several types of fish, took only one, and added shrimp, clams, octopus, cuttlefish and mussels to it.

In Spanish soup, the broth is made from the head of one large fish. Seafood is added to the finished broth at the same time as the pasta from vegetables and cook until tender. The seafood cocktail is served separately from the liquid portion of the dish. After the popularity of bouillabaisse spread beyond the Mediterranean countries, the classic recipe began to acquire new original additions, depending on the characteristics of a particular region of the world.

Bouillabaisse in Norwegian

The cuisine of Norway is rich in various seafood dishes, however, even there, French fish soup based on the Spanish version has become popular there, confirming the theory of growing globalization.

The Norwegian recipe differs in that instead of the fish head, the base is made of Atlantic lobsters. Despite their small size compared to other types of lobsters, such as North American ones, they are valued all over the world for their excellent taste. Before cooking, lobsters are cleaned of their chitinous covering and entrails. And their ratio in comparison with other seafood should be at least 80%. This dish is certainly very tasty, but fish soup is still a classic of the genre. There is an original simplified bouillabaisse recipe with a minimal set of Mediterranean exotics.

Russian fish soup

You can prepare a delicious fish soup from French fishermen, deviating a little from the traditional recipe. Instead of Mediterranean fish, buy any marine species of fish, and reduce their number to two. For example, take sea bass and cod. To add a special sea flavor, use shrimp. The result is a tasty, interesting dish, you can call it Russian bouillabaisse. The recipe is as follows:

Prepare according to the example of classic Provençal fish soup. The shrimp are placed in the broth at the same time as the vegetable mass. Served along with pieces of fish on a separate dish. Any hot store-bought sauce can be served with the soup.

Traveling around the world, the popular dish undergoes many changes, to the point of being completely unrecognizable. So, for example, a version of bouillabaisse salad appeared.

Metamorphoses with national cuisine

In modern cookbooks, in addition to fish soup, there is an original recipe for a salad based on it; this is what fish soup can be transformed into. The classic recipe has changed beyond recognition. This salad is prepared quickly, the number of ingredients is reduced, and the boiled fish is replaced with smoked fish:

The mackerel is skinned, the head, entrails and bones are removed. Boil shrimp in salted water for 5-7 minutes. Cleaned from the shell. Next, the shrimp and fish are cut into small pieces. Tomatoes and cheese are cut into cubes. Nuts can be crushed in a coffee grinder. The greens also crumble into small pieces.

According to the most conservative estimates, there are about 840 recipe variations of bouillabaisse soup and its derivatives in world cuisine. So, if you lack any exotic ingredients, you can safely experiment with the products you have on hand. Good luck in the kitchen and bon appetit!

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