Buaibes is considered a Spanish dish. Bouillabaisse is a Marseille fish soup. Ingredients for bouillabaisse recipe

Ingredients

Fish (any) - 500 g

Shrimp - 100 g

Onions - 1 pc.

Potatoes - 3 pcs.

Garlic - 4-6 cloves

White wine - 1 glass

Bay leaf - 3 pcs.

Black pepper (and white, peas) - 4-5 pcs.

Lemon zest - 1/2 pcs.

Spices for fish - 1 tbsp.

• 120 kcal
• 20 minutes.

Cooking process

A very tasty and interesting soup from French chefs. I read it on the wiki, and it turns out that bouillabaisse is a traditional dish of Marseille fishermen, and it used to be prepared from the fish that remained after being sold, that is, from leftovers. Essentially, bouillabaisse soup is a cheap fisherman's stew.

Recently, and all thanks to the endless flow of tourists, chefs from Marseille have created quite expensive versions of this soup using various seafood. Don't faint: you might be asked to pay 200 euros for a bowl of this soup! This is the soup. Yes, there is another legend, guess whose. French, of course. 🙂 So she says that Aphrodite herself treated Hephaestus to exactly this soup every day.

Now imagine yourself as a Marseille fisherman, and let's start creating Bouillabaisse soup.

You won’t be able to “scrape the bottom of the barrel” here, so if you want to try real fish soup, you’ll have to go to the fish market. Almost anything from the sea will do, including fish and seafood. I have mussels in a shell and just peeled mussels, squid, shrimp, salmon bellies, herring and herring caviar. Any fish can be taken, usually 3-7 species. Usually cheap small fish and one or two expensive species.

So, fry the chopped onion and garlic in vegetable oil for about a minute and add the chopped tomatoes (first remove the skin from them by pouring boiling water over them). Add diced potatoes, bay leaves, all the spices and fry everything for a few minutes.

I will say that it is the lemon zest that creates exactly that unique taste!

Pour water, add a glass of white wine and wait 15 minutes until the potatoes are cooked.

Seafood and pieces of fish are placed last in bouillabaisse. They should be cooked for no more than 3 minutes.

It is customary to serve rouille garlic sauce with bouillabaisse soup. The sauce itself is prepared separately, but the easiest way to make it is by combining mayonnaise in olive oil with garlic, hot chili pepper and saffron.

Bouillabaisse soup
A proven recipe for making bouillabaisse soup, step by step with photos.

One of the most expensive soups in the world. Cook at home.

Historically, bouillabaisse was a 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 Ukrainian borscht, 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 for bouillabaisse recipe

• 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

How to cook bouillabaisse

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 by cutting up all the fish. 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 the rich broth is the fragrant bouquet of garni. 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 Norman version of the recipe - fennel is used 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).

Separate the squid and chop finely. (read about how to clean and cook squid HERE and THERE).

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!

It will not be superfluous to remember that the inhabitants of the seabed, such as shrimp, contain quite a lot of “bad” cholesterol.

However, these dietary inconveniences are more than compensated by the enormous benefits of fish soup - light, nutritious, containing a lot of valuable minerals, vitamins, and omega-3 fatty acids. Enjoy!

Bouillabaisse soup recipe
Step-by-step master class on making French bouillabaisse soup at home.

Today, many people have no idea that bouillabaisse, which now costs several hundred euros in some restaurants, was once the traditional fish soup of the poor. How did bouillabaisse become a gourmet dish, and what are the secrets of its preparation? About this in this article.

For a delicious bouillabaisse, you need to prepare the vegetables properly. Namely, they must be fried before being combined with the broth.
This fish soup stands out from all other dishes because a large number of seasonings and various spices are added to it.

French soup also has its own varieties. There is a Marseille and Norman recipe for bouillabaisse. The main difference is that potatoes are added to the last cooking option.

History of French bouillabaisse soup

The history of the famous French bouillabaisse soup has been known since the times of the Marseille sailors. At that time, the recipe for bouillabaisse soup was extremely simple. They prepared it in the most ordinary way, namely, the components of the fish soup were ordinary leftovers from their catch. Leftover shrimp, small fish, shellfish, etc.

An analogue of the well-known fish soup. But over time, the recipe for French fish soup went through a stage of modernization. From an ordinary soup for the poor, the dish turned into an expensive and exquisite culinary masterpiece. Ingredients such as lobster, scallops and other expensive delicacies were added to the composition. Initially, the first Marseille soup was prepared with pieces of bread, which is not typical today.

What is the secret of a delicious fish dish? In order to experience the true taste benefits of French bouillabaisse soup, you first need to have high-quality and fresh ingredients. The fish and all other ingredients must be very fresh. Moreover, one type of fish is not enough here.

For such a dish you need 5 varieties of different fish and seafood. This could be a conger eel, a sea rooster, or other representatives of marine life.
In fact, there are many recipes for French fish soup. But what is the classic recipe for Marseille bouillabaisse soup?

• Cuisine: French
• Type of dish: hot first course
• Cooking method: on the stove
• Servings: 4
• 1.5 h

Classic bouillabaisse soup recipe

• about two kilograms of fish of different types,
• 3 cloves of garlic,
• 3 pcs. tomatoes,
• 1 fennel bulb,
• spices (thyme, basil, tarragon, regular parsley, bay leaf),
• 3 stalks of celery,
• sea ​​salt,
• onions and leeks, 2 heads each,
• olive oil.

French fish soup Bouillabaisse - a classic recipe with photos at home:

Preparing aromatic fish broth
Clean the fish, remove the giblets, remove the tails and place in a saucepan and cover with water. Bring to a boil, add spices and reduce heat on the stove. You can add an onion cut into 4 pieces and coarsely chopped carrots for flavor. Total cooking time is about one hour.

Meanwhile, prepare the vegetables for the Marseille soup
Finely chop the peeled and washed vegetables: garlic, celery, onions and leeks. Fry them in olive oil, which you will need about 7 tablespoons.

Then blanch the tomatoes and puree them.
Prepare the fennel. It can also be finely chopped and sautéed in olive oil. Later add tomato puree and previously sautéed vegetables.

Cooking delicious French fish soup
When the broth is ready, it needs to be cooled and strained. Then remove the fish heads and grind the vegetables through a sieve.
We connect all the components. Add all previously prepared vegetables and pieces of fish to the broth. Add salt. Cook over low heat for about ten to fifteen minutes.

If you are preparing a dish with seafood, then add them to the pan 3-5 minutes before the end of cooking.

This bouillabaisse should be served in this way, namely, first put a piece of fish on a plate, and then add the broth. A toasted baguette and garlic rouille sauce go great with this whole culinary composition. This delicious fish soup allows you to taste the taste of fish combined with vegetables.
Bouillabaisse is a worthy competitor among other dishes in the culinary world.

French fish soup Bouillabaisse
French bouillabaisse fish soup - a classic recipe with photos at home is easy to prepare. This is a version of fish soup with vegetables.

Every national cuisine has such a dish: in one’s own country it is prepared from what is on hand when there is nothing to eat, but in other countries it becomes a real delicacy. For Italians it's pizza, in Japan it's sushi, and in France it's bouillabaisse soup. In this country it is served in both cheap cafes and expensive restaurants, and it is always popular among tourists and residents of France. What kind of delicacy is this and how can you learn to cook it? The most popular recipes for French bouillabaisse.

History of bouillabaisse and features of its preparation

Marseille is traditionally considered the birthplace of bouillabaisse. Many centuries ago, the sailors of this city, after a long day of work, sold their catch and made soup from the leftovers to satisfy their own hunger. Everything that was left in the nets after buyers had sorted out the good goods was used: small fish, squid, shrimp, shellfish and other sea life. To somehow dilute the smell of fish, they added aromatic herbs and some vegetables that were on hand.

Bouillabaisse was initially very easy to prepare, and most importantly, cheap, accessible to the poorest segments of the population. Nowadays it is often called the rich man's soup. This is because over time the method of preparing it has changed a little and improved, and the ingredients have become much more expensive. In French restaurants, a serving of bouillabaisse can cost about 200 euros due to the fact that it contains scallops, lobster meat and other expensive seafood.

Note! Bouillabaisse has become popular in many countries. For example, in Russian restaurants it is often served under the name “Marseille ear”.

In addition, as a seasoning for bouillabaisse, it is customary to add a bouquet garni of aromatic herbs and spices:

• 1 green leek leaf,
• 2 bay leaves,
• 4 sprigs thyme,
• 2 sprigs of parsley.

Now it is difficult to determine a single recipe for this fish soup: in each region of France it is prepared in its own way, adding local flavor to the dish. But there are several main cooking rules:

You can have any seafood and even leftovers from fish (heads, spines, tails or fins), but at least 4-5 different types, and in fact - the more the better.

The exact proportions of products are also not easy to figure out, but most often they are something like this:

• 2 kilograms of fish,
• 2 onions,
• 2 large tomatoes,
• 2 bay leaves,
• 2–3 sprigs of thyme,
• 5 sprigs of parsley,
• half a glass or slightly drier wine.

In addition, following the example of chefs from different regions of France, you can diversify the bouillabaisse recipe by adding nuts and replacing wine with Calvados, as in Normandy, acidifying with vinegar, as in Brittany, or adding potatoes, as in Toulon.

Various recipes for French soup: prepare it yourself at home + photos

We have selected several recipes for you, which include products available in our stores.

Classic version with rouille sauce

For a classic recipe, 5-6 types of fish are usually taken. In this case, it is better to buy two types of expensive fillets, and the rest can be small, cheap fish.

Take these products:

• 1.5 kg of fish of different types,
• 200 g squid,
• 200 g shrimp,
• 100 g mussels,
• 100 g scallops,
• 2 medium sized onions
• 4–6 cloves of garlic,
• 3 fresh large tomatoes without skin,
• 200 g dry white wine,
• 2 large celery stalks,
• 2 leeks,
• 5 bay leaves,
• 5 peas black and white pepper,
• 1 orange,
• ½ bunch of greens (dill and parsley),
• spices for fish - basil, thyme and saffron.

Instead of fresh tomatoes, you can take 1 can of marinated tomatoes in their own juice. Now let's start cooking:

Rinse the fish thoroughly. In our case, this is a piece of tuna, stingray fillet, barracuda, salmon and lapu-lapu fish heads.

The bouillabaisse soup is ready. But to serve it correctly, it’s not enough to pour the soup into bowls and sprinkle with chopped herbs. A mandatory attribute is rouille sauce, for which you will need:

• 1 egg yolk,
• 1 pinch of saffron,
• 1 pinch cayenne pepper,
• 2 pinches of paprika,
• 1 clove of garlic,
• 2 pinches of salt
• 100 ml olive oil.

The sauce can be made in advance or while preparing the soup.

1. Stir the yolk in a bowl with the addition of salt, saffron, paprika and cayenne pepper. Mix the mixture thoroughly with a whisk, but do not beat it!
2. Add olive oil in a thin stream, stirring the sauce mixture all the time. The mass should become lighter and have a consistency similar to mayonnaise. It doesn’t matter if you need less or more oil: you can determine the appropriate thickness by eye.
3. Prepare the croutons: cut the baguette into slices, place on a baking sheet, lightly sprinkle with vegetable oil and place in the oven for 3 minutes at 200°C.

That's all. Now you can serve the bouillabaisse soup, accompanied by croutons and rouille sauce in a separate bowl.

Toulon bouillabaisse

A peculiar highlight of bouillabaisse, which is prepared in the French city of Toulon and its environs, is potatoes. In other regions it is not added to fish soup.

• 300 g fillet of any sea fish,
• 300 g fish tails and heads,
• 1 potato,
• 1 onion,
• 2 large tomatoes,
• 1/2 fennel bulb,
• 200 g large shrimps,
• 200 g mussels,
• 1 squid carcass (can be frozen),
• salt, pepper, bay leaf, fennel seeds, saffron.

The products are ready, you can start.

Place the heads, tails and fillets in a deep bowl, cover with water and simmer the strong broth for 20 minutes. Towards the end of the cooking process, add salt, pepper and bay leaf to taste.

Cooking bouillabaisse fish soup: exquisite French cuisine at your home
Surprise your loved ones with a fragrant miracle from French chefs! There is nothing complicated about making bouillabaisse fish soup. Various recipes to suit your taste.

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

Bouillabaisse - food of Provençal fishermen and kings

Often a well-known and expensive dish today, at the beginning of its “career” it was the simplest food. Despite its sophistication and high cost (in elite French restaurants this dish costs 150-200 euros per serving) , bouillabaisse soup was originally the food of ordinary fishermen. Part of the catch, which they could not sell, went into a stew - thick and aromatic, with pieces of dry bread.

Classic bouillabaisse soup recipe

When preparing a classic bouillabaisse soup, you should adhere to the basic principles of cooking

Cookbooks offer up to hundreds of variations of this dish. A French chef is considered a professional if he adds his secret to the richness of bouillabaisse soup to the traditional recipe. It lies in the variation of spices and a wide selection of fish. Because of such diversity, it is difficult to identify the original source, the “purest” recipe, but there are cooking principles:

— for one liter of soup you need at least one kilogram of sea fish. River water is not suitable for him.

- small fish, heads and tails are first simmered over low heat for one hour, filtered, and then large, elite specimens are added to the broth.

- classic vegetables for soup (onions, garlic and tomatoes) are always stewed separately first.

- seasonings are the soul of the soup: salt, pepper, fennel, saffron, orange zest, celery, paprika, bay leaf, parsley, basil, thyme, rosemary, tarragon and a number of others.

— the basis of the broth is small fish, at least 5-6 varieties. For example, this: monkfish, sea bream, whiting, perch, sardine, pollock, tuna, stingray, baraku, as well as heads and fins.

Elite varieties of fish are filleted, cut into pieces and served in soup: conger eel, scorpionfish, sunfish, haddock, sea bream, mullet, salmon.

Seafood - scallops, shrimp, squid, mussels, crabs, octopus tentacles are not used in the classic recipe, but are suitable for various variations.

The broth and fillet are served separately. The broth is poured into a plate with stale bread, not dried bread, but dried bread. In Marseille there is naturally stale bread Marette.

French cuisine is unthinkable without sauces. A special sauce is prepared for bouillabaisse. rui or, as it is called in France, “ rust". Methods for preparing it will be discussed later.

Marseille bouillabaisse soup - fishermen's recipe

Marseille bouillabaisse soup

“By the blue bay, an old fisherman was brewing Provençal
a stew of various fish, seasoned with... whatever you want.” Sasha Cherny “Bouillabaisse”

It is interesting that in this story the grandson of the old man secretly reveals the recipe for bouillabaisse soup to the little Russian girl Nadya. Grandfather prepared red fish soup and, “to make the sea smell stronger,” added small crabs and octopuses, shrimp, shells and omul. Seasonings: salt, bay leaf, garlic, saffron, onion, pepper, salt... 18 spices in total. It boils for half an hour, and runs over the edge for half an hour. But Nadenka’s bouillabaisse didn’t work out at all, because the ingredients were wrong.

And for the dish to be like a “lunar sonata”, you need to take: sea fish (2 kilograms): whiting, scorpionfish, sunfish, conger eels, devil, rooster and bream. You also need 10 small crabs; from vegetables: 3 tomatoes, 3 cloves of garlic, fennel bulb, 2 onions and leeks, 3 stalks of celery.

Seasonings - the so-called “bouquet garni”: parsley, 2 sprigs of bay leaf and 3 thyme; teaspoon saffron, sea salt. For stewing - olive oil.

Preparation

In a saucepan, fry chopped celery, leek and one onion, a clove of garlic. You will need 7 tablespoons of oil. At this time, clean the fish from fins, heads and tails and place all these remains with the stewed vegetables. Add water until the trimmings are completely covered, and simmer for 20 minutes over low heat.

Steam the saffron with boiling water - 0.5 cups. Remove the skins from the tomatoes and puree until smooth. Chop the onion, fennel and two cloves of garlic, fry everything until crispy. Add mashed tomatoes.

Strain the slightly cooled broth, rub all the thick stuff (you can use a blender or through a sieve). Pour the broth and the resulting pulp into the fried vegetables, add salt and season with bouquet garni. Boil.

Divide the gutted fish into firm fish (scorpionfish, monkfish, rooster, eel and bream) and more delicate ones (sunfish and whiting). First, boil pieces of firm fish in the prepared broth over high heat for six minutes, then cook soft fish for another six. Place on a plate. Strain the broth and pour into serving bowls. Serve bouillabaisse with toasted baguette slices and rouille sauce.

Bouillabaisse soup with shrimp and mussels: photo recipe

Ingredients for bouillabaisse soup

To prepare soup for 7 servings, you need:

- 1.7 liters of strong fish broth;

— 200 grams of perch and mullet fillets;

— 250 grams of mussels and shrimp (preferably king ones);

- 120 grams each of celery, leeks and onions;

— 150 grams of carrots and tomatoes;

- 160 ml olive oil, ground green pepper, salt, saffron, parsley.

Cooking process

1. Place washed mussels in a frying pan and heat until the shells open. Drain in a colander.

2. Fry the fish fillet pieces in oil (70 ml), then add chopped onions, celery, tomatoes, leeks and carrots. Pour the rest of the oil into the vegetables and simmer over medium heat for 16 minutes.

3. Add peeled shrimp, prepared mussels, fish with vegetables, as well as crushed garlic and all the seasonings to the pan with the broth. Cook for 10 minutes. Remove from heat and sprinkle with chopped parsley.

Toulon bouillabaisse recipe - preparation in 8 steps

Bouillabaisse a la Toulon

Toulon bouillabaisse is somewhat similar to Russian soup: potatoes and sometimes rice are added to it. This type of soup is more homemade and suitable for lunch in a large company.

Ingredients

Large fish – 3 kg

Small fish – 4 kg

Rice – 100 g

Potatoes – 7 pieces

Fennel root – 2 pieces

Champignons – 10 pieces

Tomatoes – 6 pieces

Tomato paste – 100 g

Carrots – 5 pieces

Shallots – 5 pieces

Sweet white onions – 3 pieces Pastis – 150 ml

Garlic – 2 heads

Celery stalks – 4 pieces

Thyme – 3 sprigs

Saffron – 0.5 tsp.

Espelette pepper

Basil – 1 bunch

Lemon – 3 pieces

Dry white wine – 1 bottle

Olive oil

Pastis is an alcoholic drink infused with aromatic herbs and anise extract.

Step 1. Cut up large fish. Leave the heads and tails for the broth, cut the largest ones in half.

Step 2. Cut carrots, fennel and two types of onions into thin slices, champignons into quarters, and one lemon into halves. Fry over high heat.

Step 3. Cut two potatoes and tomatoes into cubes and add to the vegetables. Then add rice, herbs (celery and thyme), Espelette pepper (can be replaced with any red pepper of medium heat). Fry everything for 5-7 minutes over high heat.

Step 4. Wash small fish and add to vegetables along with heads and tails. Simmer for 10 minutes with vigorous stirring.

Step 5. Pour in the pastis and wine and evaporate the alcohol over high heat. In order for this to happen faster, the pan should be as wide as possible. After 15 minutes, add tomato paste, simmer a little more and remove from heat.

Step 6. Pour six liters of cold water over vegetables and fish. Add sliced ​​lemon, saffron and basil. Cook for 30 minutes over medium heat. Even out the taste with pepper and salt.

Step 7. Prepare the fish fillet: cut into slices, place on a large baking sheet with high sides, cover with lemon slices, salt, sprinkle with basil and saffron.

Step 8. Strain the finished broth and squeeze through a sieve using a ladle. Boil 5 chopped potatoes in a small amount of broth until half cooked and place on the fish. Pour boiling broth over the fillet, let it boil and turn it off immediately. Leave to sit: the fish will “get there” on its own.

Serve garlic toast with soup. To do this, cut the baguette and brown it on a wire rack (temperature - 220 degrees), rub each slice with garlic.

Parisian bouillabaisse recipe with photo

Bouillabaisse is one of the legends of Provence

Paris loves luxury. Therefore, Parisian chefs began to add expensive lobsters and dry wine to bouillabaisse. Let's look at the recipe in more detail.

Kurt broth

Sauté, without frying (important!), 150 grams of finely chopped onion, 50 grams of white leek.

Pour in 1 liter of water and 600 ml of dry white wine. Season with pepper, a pinch of saffron, aromatic herbs (basil, parsley, rosemary), tomato seeds and tomato puree (300 grams each), two cloves of crushed garlic and salt.

Add the heads of whiting, trout and gurnard, cleaned of gills. Cook for 20 minutes.

Fish and seafood: 2.5 kg of red mullet, flounder, eel, whiting, as well as live mussels (1.5 kg) and 1 large lobster or several small ones per serving.

Peel the mussels and place in a saucepan with chopped fish and whole lobsters. Pour in kurt broth with chopped parsley and 130 ml olive oil. Cook over high heat for 12 minutes.

Place lobsters, mussels and pieces of fish on a plate. Strain the broth and then thicken with 15 grams of flour.

Serve with fried Joko bread rubbed with garlic.

Recipes for rouille sauce for bouillabaisse fish soup

Rouille sauce is a traditional Provençal sauce served with fish.

Whatever bouillabaisse soup recipe you choose, sauce rui indispensable for each of them.

The simplest recipe is mayonnaise mixed with saffron, red pepper and crushed garlic. But we are not looking for simple ways. Let's prepare rouille sauce from the following ingredients:

- yolks - 2 pieces

– olive oil – 250 ml

– garlic – 3 cloves

- saffron, cayenne pepper, paprika - 0.5 tsp.

- coarse sea salt

Traditionally, a mortar is used to make rouille sauce, but a blender can also be used.

1. Grind the garlic with a pinch of salt.

2. Add the yolks and all seasonings, grind for 5 minutes in a mortar until smooth.

3. Add olive oil drop by drop. When the sauce begins to thicken, you can add oil in a thin stream. As a result, the consistency of the sauce should be like a thick emulsion, similar to mayonnaise.

That's all, invite guests. Serve each person two plates: one for the fish, the other for the broth. Also serve garlic croutons and rouille sauce. Bon appétit!

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- 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