Bouillabaisse
Description
Bouillabaisse, or ukha, is a cult dish of southern French cuisine, a fish soup. The main ingredients of this soup are fish (at least five kinds) and vegetables. Of course, this hearty soup with an unusual history is very tasty and healthy, but there's also a certain danger: it's easy to get carried away and only rise from the table when the tureen is completely empty! And then... then it's time to think about the next "bouillabaisse day," when you'll gather your friends around the table, crunching croutons and chatting merrily... Interestingly, according to an old French legend, Aphrodite used to prepare bouillabaisse for her husband Hephaestus. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Rinse fish heads and trimmings thoroughly. Be sure to remove the gills. Cover with cold water. After boiling, skim off the foam and simmer the fish broth over very low heat for 30 minutes. Cool the heads, then pick out the meat. Strain the broth.
- 2
Step 2
Slice the onion into half-rings, grate the carrot on a grater. Fry with the addition of oil.
- 3
Step 3
Cut the pepper into cubes, add to the onion and carrots, and sauté.
- 4
Step 4
Peel the tomatoes (to do this, dip them in boiling water for a minute, then place in cold water), cut into cubes. Add to the onion and carrots, add wine, and simmer.
- 5
Step 5
Add all the sautéed mixture to the broth. Bring the soup to a boil, then add the fish and thawed seafood.
- 6
Step 6
Add olives, salt, and pepper. Simmer over low heat for another 7-10 minutes.
- 7
Step 7
The soup is ready!