Bouillabaisse is considered the gastronomic calling card of the southern coast of France. On the Cote d'Azur, this fish soup with a beautiful name and composition is cooked almost everywhere. If you think that it is impossible to cook bouillabaisse at home, then this is not so. We will tell you how to adjust the recipe with a large number of ingredients to our reality, preserving its unique taste.
Unique and sophisticated taste
Bouillabaisse has a rich and deep flavor, which is facilitated by the use of fresh seafood and carefully selected herbs and spices. It usually includes fish such as tilapia, red mullet and sea bass, as well as shellfish and shrimp. The broth is seasoned with saffron, garlic, fennel and olive oil, which gives it a characteristic spicy and aromatic shade. During the cooking process, the broth is supplemented with tomatoes and white wine, which adds a slight acidity and freshness.
Texture and Indescribable Flavor
Bouillabaisse has a rich and velvety texture due to the combination of fish broth and chunks of seafood. The fish is usually tender and easy to devour, while the seafood retains its firmness, creating an interesting combination of textures in every sip. The soup is served with pieces of crusty bread spread with rouille (a paste of garlic, olive oil and saffron), which adds additional textural contrast and enhances the taste of the whole dish. Bouillabaisse is a harmonious combination of rich aroma, intense flavor, and varied textures, making it an unforgettable choice for seafood lovers.
Detailed cooking instructions
Check out the detailed step-by-step recipe with photos
Making the broth
Pour olive oil into a deep saucepan and heat it over medium heat. Add chopped onion and fry until translucent. Then add garlic and fennel, cook for another 1-2 minutes.
Adding tomatoes and wine
Pour chopped tomatoes and white wine into the pan. Simmer the mixture over medium heat for about 5 minutes, until the tomatoes are soft and release juice.
Pouring the broth
Pour fish broth (or water) into the pan, bring to a boil. Reduce heat and let the broth simmer for about 10 minutes, so that all the flavors combine.
Adding fish
Cut white fish into pieces and add to the broth. Cook over medium heat for about 5-7 minutes until the fish is cooked.
Adding seafood
Then add seafood (shrimp, mussels, squid) and saffron. Continue cooking for another 5-7 minutes, until the seafood is cooked through and the mussels have opened.
Serving
Taste the broth and season with salt and pepper as needed. Serve the bouillabaisse hot, garnished with fresh herbs and crusty bread on the side. Enjoy!
Enjoy the taste of France
Bouillabaisse is a traditional French fish soup - a Mediterranean dish originating from Provence, especially popular in Marseille. This tasty and aromatic dish combines a variety of fish, seafood and spices, making it unique in its taste and texture.
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