Bouillabaisse (soup recipe)

Description

A hearty first course. Bouillabaisse is a rich fish soup made with several varieties of fish and seafood. Serve hot, with whole pieces of fish and seashells. This dish belongs to fine French cuisine. Ladle into bowls and serve.

Instructions

1. 1

   Step 1

   Peel and wash the shrimp and shellfish. Cut the fish fillet into large pieces.

2. 2

   Step 2

   Place a pot of water over heat and bring the water to a boil. Add shrimp shells, bay leaf, black peppercorns, and the zest of one orange. After boiling, cook for fifteen minutes.

3. 3

   Step 3

   Peel the onion, fennel, and leek, then cut into small pieces. Peel the garlic and slice it into thin pieces. Dice the tomatoes.

4. 4

   Step 4

   In another saucepan, heat the olive oil, add both types of onion and fennel, season with salt, and cook over low heat for twenty minutes.

5. 5

   Step 5

   Add garlic to the pot, and after a couple of minutes, add tomatoes and white wine. Bring the mixture to a boil and cook until the volume is reduced by half.

6. 6

   Step 6

   Strain the shrimp shell broth and pour it into the pot with the vegetables. Add marjoram, cayenne pepper, and thyme. Simmer for ten minutes over the lowest heat.

7. 7

   Step 7

   Place the fish in the pot, add the mussels and shellfish after a couple of minutes, and the shrimp after another 2 minutes.

8. 8

   Step 8

   Boil for 2-3 minutes after adding the last ingredient, otherwise the seafood will become rubbery.

9. 9

   Step 9

   Pour the soup into bowls, add some seafood and fish to each, garnish with dill, and serve.