Campfire Bouillabaisse
Description
The recipe won't take much time. Long before our time, fishermen couldn't discard unsold catch leftovers, so shrimp, squid, and basically everything caught in the net during the day ended up in the soup. But to these seafood, fishermen could also afford to add various vegetables and herbs at hand. Thus, the famous French soup "Bouillabaisse" was born. It should be noted that there is no single recipe for "Bouillabaisse," so my version will suit everyone's budget. The soup is ready to serve.
Instructions
- 1
Step 1
Put the root vegetables, fish, spices, and vegetables into a pot and cook to make a broth. Then strain and cool it.
- 2
Step 2
Sauté onion and garlic in a skillet until soft.
- 3
Step 3
When the onion and garlic become soft, add the chopped celery. Then pour the broth and tomato sauce into the vegetables.
- 4
Step 4
Add the sliced fennel to the soup and simmer over low heat.
- 5
Step 5
Remove the fish and root vegetables from the soup.
- 6
Step 6
Add the prepared shrimp and squid rings to the broth. Continue cooking for 15-20 minutes.
- 7
Step 7
Remove the fish meat from the bone used to make the broth and add it to the soup. At the end of cooking, season the soup with salt and pepper to taste.