Bouillabaisse: traditional recipe

It’s easy to join the traditions of French cuisine by trying the usual bouillabaisse dish at least once. The traditional recipe is prepared using several varieties of fish. To perform it, a number of techniques are used, including frying and stewing. Thanks to cooking for several hours, the broth becomes fragrant and rich. It absorbs the colors and flavors of all the ingredients. Therefore, the soup is widely popular not only in its homeland, but also abroad.

We suggest preparing French bouillabaisse soup right now. Recipes from Normandy and Marseille are considered traditional. They include ingredients such as cockerel, sea scorpion, scallops, sea bass and other types of seafood. The more there are, the more striking and pronounced the taste of the soup.

Traditional bouillabaisse

Fish and shellfish, tomatoes, garlic, onions, white wine and saffron are included in the Marseille bouillabaisse soup. A traditional recipe with photos of step-by-step preparation will allow you to make a hearty restaurant-quality stew at home. A wealth of seafood types is the main condition for a successful result. But it is also important to maintain a balance of salt, spiciness and sweetness, achieving an impeccable balance of taste.

Ingredients of the dish:

· Halibut – 0.5 kg;
· Sea bass – 0.5 kg;
· Catfish – 0.5 kg;
· Sea bass – 0.5 kg;
· Scallops – 0.15 kg;
· Shrimp – 0.15 kg;
· Hake – 0.2 kg;
· Mussels – 0.15 kg;
· Garlic – 3 cloves;
· Leek – 2 pcs.;
· Tomatoes – 3 pcs.;
· Onions – 2 pcs.;
· Fennel – 1 pc.;
· Celery – 3 stalks.

Traditional bouillabaisse: step-by-step recipe with photos

Manufacturing development:

1. Peel and rinse the vegetables.
2. Rinse the fish, remove fins, entrails, and heads.
3. Chop the leek, celery and clove of garlic.
4. Pour a little olive oil into a deep frying pan and fry the chopped vegetables until half cooked.
5. Place the fish trimmings, not counting the entrails, and shellfish in the pan with the vegetables.
Add water to cover the contents of the pan. Simmer over low heat for 20 minutes. 6. Remove the skins from the tomatoes.
Grind the pulp into a homogeneous paste. 7. Chop the rest of the garlic, fennel and 1 onion.
8. In a separate pan, fry the chopped vegetables.
After 5-7 minutes of frying, add the tomato pulp. 9. Remove the heads and fins, strain the broth that came out as a result of stewing in the first frying pan.
10. Cut the clams: Separate the shells from the meat.
11. Add broth and shellfish meat to the vegetables that are stewed in the 2nd frying pan.
Salt and add dried herbs to taste. 12. Place pieces of clean and cut fish into the pan.
Place on low heat and cook for 30 minutes until the fish is cooked. 13. While the bouillabaisse soup is cooking, continue the recipe with photos by making croutons.
To do this, use a baguette, sliced and fried in a dry frying pan. Rouille sauce is also usually served with soup and croutons. It is prepared using garlic, ground saffron, cayenne pepper, salt, egg yolks and olive oil, similar to mayonnaise. 14. Serve the soup with assorted fish, croutons and sauce.

Normandy bouillabaisse

Potatoes are a starch-containing product. With it, soups turn out to be the most satisfying and rich. If you like nutritious first courses, we recommend making Normandy bouillabaisse soup. A recipe with a photo will help you cope with this task quickly and easily.

Ingredients of the dish:

· Fresh salmon – 0.5 kg;
· Fresh salmon ridges – 0.5 kg;
· Sea bass – 0.5 kg;
· Mollusk – 1 pc.;
· Potatoes – 0.2 kg;
· Shrimp – 0.3 kg;
· Celery – 3 pcs.;
· Onion – 1 pc.;
· Shallots – 2 pcs.;
· Tomatoes – 2-4 pcs.;
· Garlic – 2-3 cloves;
· Carrots – 1 pc.

Normandy bouillabaisse: step-by-step recipe with photos

Manufacturing development:

1. We cut the fish if it was purchased as a carcass.
We separate the ridges, fins, heads. 2. Clean the shrimp.
3. Place fish scraps and shrimp shells into a pan, pour 2 liters of water and cook the fish broth over low heat.
4. After boiling, add peeled carrots and onions to the broth.
5. We also recommend adding spices: 3 stalks of parsley, the greenish part of a leek, 3 stalks of thyme, 3 bay leaves.
6. Chop onion, garlic, celery.
7. Grind the fish fillets into small strips.
Cut the clam into half rings. 8. Peel the tomatoes.
It is simply removed if the tomatoes are immersed in boiling water for 1 minute. Turn the pulp into a homogeneous pulp. 9. Fry the chopped vegetables in a frying pan.
After 5-7 minutes, add tomato pulp and potatoes, cut into small cubes. 10. Simmer for 2-3 minutes and pour in the broth, previously strained from the fish bones.
11. Cook the contents on low for at least 15 minutes, add salt to taste.
12. Then add pieces of reddish fish to the base of the soup.
13. Boil after boiling for 2-3 minutes, add pieces of snow-white fish.
14. Boil for 5 minutes, add shrimp and squid half rings.
15. Taste for taste, adjust as necessary and turn off the heat.
Leave for some time for the broth to infuse. 16. Meanwhile, prepare the baguette croutons and rouille sauce.

Homemade bouillabaisse

At home, the least expensive varieties of fish are used for bouillabaisse soup. The traditional recipe with photos is used as a base. Only instead of exclusive seafood they put table seafood, the most affordable varieties. This could be hake, brotola, red mullet, pollock, haddock, grenadier or flounder.

A good broth comes from salmon ridges, which can be purchased in regular stores. To get a special taste with an emphasis on spicy sweetness, we still recommend using shrimp or sea cocktail.

Ingredients of the dish:

· Hake fillet – 0.5 kg;
· Shrimp or sea cocktail – 0.5 kg;
· Salmon ridges – 0.7 kg;
· Flounder or haddock – 0.5 kg;
· Brotola – 0.5 kg;
· Leek – 1 pc.;
· Tomatoes – 5 pcs.;
· Garlic – 3-4 cloves;
· Fresh thyme – 2 sprigs;
· Chili powder – 0.5 tsp;
· Snow white wine – 0.2 l.;
· Bay leaf, salt, saffron.

Homemade bouillabaisse: step-by-step recipe with foo

Manufacturing development:

1. Pour ridges, fins from fish, heads and shells of shrimp (if any) with water (1.5 liters) and cook over low heat.
After boiling, add bay leaf and onion to the broth. Cook for about 40 minutes. 2. Chop the leeks and separate the thyme into leaves.
3. Rinse the tomatoes, scald with boiling water and remove the skin.
4. Finely chop the tomato pulp.
5. In a frying pan with high sides (or a saucepan) with a small amount of oil, fry the chopped onion and garlic.
6. Add tomatoes and wine.
Cook over low heat until evaporated. 7. Strain the broth.
8. Place bay leaf, thyme, chili and a pinch of saffron in a saucepan.
Pour in the broth and cook for about 60 minutes over low heat. 9. Cut the fish meat into small pieces.
After an hour of cooking, add the fish pieces into the broth. Cook for 20 minutes. 10. Then throw in shrimp or seafood cocktail.
Boil for 2 minutes and turn off. Leave for 20 minutes. 11. During this period of time, prepare the rouille sauce and baguette croutons.

Rouille for serving with bouillabaisse soup

Bouillabaisse soup is usually served with rouille sauce. Almost everyone prefers to spread it on toasted baguette slices. Special croutons perfectly complement the spicy taste of fish soup. There are several secrets to making this traditional sauce.

Sauce ingredients:

· Garlic – 1 clove;
· Ground saffron – a pinch;
· Cayenne pepper – a pinch;
· Salt – 2 pinches;
· ground sweet pepper – a pinch;
· Olive oil – 100 ml.

Rouille for serving with bouillabaisse soup

Manufacturing development:

1. To make it you will need an immersion blender.
2. Add spices, crushed garlic to the bowl, carefully add the egg yolk.
3. Beat with a blender, add some of the oil in a narrow stream.
4. Beat without removing the blender and add the remaining oil evenly.
5. The sauce should become thick. The more olive oil you use, the thicker the sauce will be.

Bouillabaisse

Bouillabaisse or Marseilles soup is a fish soup of French cuisine. Its production is more widespread in Marseille, hence the 2nd title. Read more about bouillabaisse .

A very simple and quick recipe for bouillabaisse fish soup at home, which can easily be prepared in just 15 minutes. If you love seafood, then this fish soup will become your favorite first course.

French cuisine is associated with the word “uniqueness”. But, despite the fact that the famous Marseille fish soup - la bouillabaisse - bouillabaisse seems like a luxurious and complex restaurant dish, in fact, it is a fish soup that appeared in the port of Marseille, where fishermen cooked it from the day's catch (or rather, from its remains). Usually, bouillabaisse includes at least 4 types of fish (from time to time 7), but it must be fresh. And then - spices depending on the area. For example, fennel, garlic, tomatoes, saffron, orange zest, and olive oil are typical for the bouillabaisse recipe. Bouillabaisse is always served with croutons (croutons) and rouille sauce (a variation of mayonnaise) with the addition of saffron (the color of the sauce justifies the name: “rouille” from French - rust).

Bouillabaisse is a famous French fish soup. The bouillabaisse recipe is widespread on the Mediterranean coast of France and was initially traditional for Marseille fishermen - bouillabaisse was prepared from a catch that was not sold that day, which is why the bouillabaisse recipe contains a number of types of sea fish and seafood.

Bouillabaisse is a French dish, fish soup of Marseille sailors. I offer a recipe for bouillabaisse, which I cook at home.

bouillabaisse was once considered a classic food for French fishermen. Bouillabaisse, whose recipe is simple, satisfying and affordable, over time has become a rather expensive dish in French restaurants. To some extent, bouillabaisse is the French analogue of Russian fish soup, because its base is fish and spices.

The introduction of several types of sea fish at once is the main highlight that characterizes bouillabaisse soup. The recipe for making it is not very complicated. First you need to clean, gut and wash the cooked fish well. Then cut off the tails and heads, put them in cool water and cook a strong broth. After the broth is ready, the heads and tails should be removed and the broth should be strained. After this, spices, onions, carrots and other ingredients are added.

How to make bouillabaisse soup at home

When Marseilles fishermen cooked soup in the evening from the remnants of their unsold catch, they did not suspect that in the future this dish would become a delicacy that would be served in the best French restaurants. The first Marseille bouillabaisse was prepared from pieces of dry bread, small fish, shrimp, squid and shellfish, and now lobster and precious fish are added to this soup, so the cost of a plate of soup sometimes reaches 200 euros. If you believe the French legend, the goddess of love and beauty Aphrodite was engaged in the production of bouillabaisse and fed it to her own husband Hephaestus, because she was born from sea foam and the sea element was practically native to her. In general, let's get down from Olympus and go to the kitchen to figure out how to prepare bouillabaisse at home.

Marseille bouillabaisse soup: a traditional fishermen's recipe

Sasha the Dark has a story “Bouillabaisse”, and in it the son of a fisherman knows how to cook the famous Marseille soup. “In bouillabaisse, the main thing is the reddish fish,” he explains. - A prickly face, bulging eyes, red-gray scales, reddish fins and tail. For the broth, so that the sea smells stronger, add small crabs, mules, snow-white shells, shrimp, small octopuses... Seasoning - bay leaf, saffron, garlic, pepper, onion, salt...” Real bouillabaisse, according to experts, is a lunar sonata; it is no coincidence that ancient cookbooks contain advice on using at least 40 varieties of fish to make soup.

By the way, the heroine of the story’s soup turned out to be tasteless because she cooked it incorrectly. Therefore, let’s talk about how to prepare bouillabaisse so that it still looks like a lunar sonata and one would not want, as Sasha Dark writes, “no Chinese nuts, no icicle candies, no pistachio ice cream - just one bouillabaisse”!

Step-by-step bouillabaisse recipe with photos

So, if you follow the advice of experienced chefs, to make a traditional bouillabaisse you will need 2 kg of any small sea fish and a few vegetables - a fennel bulb, 3 tomatoes, 3 cloves of garlic, 2 leeks and 2 onions, also 3 celery stalks . For spices, take a bouquet garni, which includes parsley, bay leaf, thyme, basil, rosemary, tarragon, sea salt and olive oil.

1. Finely chop the celery, all the leeks, 1 clove of garlic and 1 onion.

2. Fry, stirring constantly, vegetables in 7 tbsp. l. olive oil.

3. Wash the fish, clean it from the insides, remove the tails, heads and fins, place it in the frying pan with the frying vegetables.

4. Add water so that it is above the level of the fish scraps, and then simmer for 20 minutes.

5. Pour boiling water over the tomatoes, remove their skins and grind the pulp into puree.

6. Finely chop the fennel, 1 more onion, 2 cloves of garlic, fry the vegetables in a frying pan in a small amount of oil.

7. Add chopped tomato pulp to the vegetables.

8. Strain the cooled fish broth, remove the heads, and rub the vegetable grounds through a sieve.

9. Pour the broth into the fried vegetables, mix with the pureed vegetables from the broth, add salt and seasonings.

10. Place pieces of cut fish into the broth and cook until soft.

11. Serve the broth separately - with a toasted baguette and Provencal rouille garlic sauce, which can be prepared independently. The fish is laid out on a plate, and anyone adds it to the broth without the help of others.

Rouille sauce for traditional bouillabaisse

Grind 5 large cloves of garlic in a mortar, ½ tsp. ground saffron, ½ tsp. salt and a pinch of cayenne pepper. Add 4 raw yolks to the spicy garlic paste and very slowly, almost 1 coffee spoon every 15 seconds, add ½ liter of olive oil. Once the sauce thickens and acquires the thickness of mayonnaise, it is ready, but be careful that the mass does not separate, otherwise it will be impossible to return the gravy to a neat appearance. Instead of cayenne pepper, you can use chili pepper, and a little paprika or finely chopped reddish bell pepper, baked in the oven, will make the taste of the sauce softer and more elegant. From time to time, cooks add a little lemon juice to thicken the consistency. Salt is usually taken from coarse sea salt, and eggs from farmers; however, raw yolks are useful for the sauce.

How to make bouillabaisse soup at home: secrets and subtleties

There are so many options for making soup that it is difficult to choose a suitable recipe. Any cook puts different fish in a dish and uses his own set of spices, on which the taste of the dish depends, but there are general rules that must be followed if you want to prepare a truly savory and appetizing bouillabaisse.

This soup is made only from sea fish - river fish are not suitable for it. When cooking broth, take 1 liter of water per 1 kg of fish, no more, since bouillabaisse should be thick, rich and rich. At least 5 types of fish are useful for the broth base - for example, pollock, tuna, sardine, sea bream, perch, stingray and sunfish. Almost all of them fall apart during the cooking process and practically dissolve in the broth, giving the desired thick consistency. Elite varieties of fish are placed directly in a soup plate, separating the pulp from the bones - this could be sea bream, conger eel, haddock, salmon, mullet and scorpionfish.

First, fish trimmings are constantly stewed and only later fish are added to the soup - first the densest varieties, and later the soft ones. Almost all recipes also include seafood - squid, scallops, mussels, shrimp, octopus tentacles and crabs. From time to time, carrots and potatoes are added to bouillabaisse - the potatoes boil and make the soup even thicker.

Spices in the soup are indispensable - saffron, basil, thyme, celery, paprika, and for piquancy, some French chefs add orange zest and a little white wine. They give bouillabaisse the freshest taste.

Frisky bouillabaisse with seafood

If you don't have time to spend in the kitchen, try a lighter version of bouillabaisse. Cook fish broth from 600 g of salmon cut into pieces, add 1 medium carrot and 300 g of celery, continuing to cook.

At this time, prepare the fry for the soup - sauté 1 finely chopped onion in vegetable oil until golden brown, add paprika and after a minute turn off the heat.

Mix the dressing with the broth, cook for another 20 minutes, then add 200 g of shrimp to the soup after 5 minutes and after another 5 minutes - 200 g of squid. After 10 minutes, turn off the soup and let it brew. It’s not clear what the fisherman in Sasha the Dark’s story would say, but you will enjoy the rich fish soup, especially if you serve potatoes and garlic-rubbed baguette separately.

Toulon bouillabaisse for a cheerful company

This soup is reminiscent of Russian soup and seems to us the most common and understandable. So, wash and cut 3 kg of large sea fish, leaving the heads and tails for the broth. Thinly slice 5 carrots, 2 fennel roots, 5 bunches of shallots and 3 sweet white onions, and also quarter 10 raw champignons. Fry vegetables and mushrooms over high heat in a large, wide saucepan with a thick bottom, then add 2 potatoes and 8 tomatoes, while cutting the vegetables into cubes. Next, add 100 g of rice, 3 chopped celery stalks, 3 chopped thyme sprigs, a pinch of hot pepper, and then fry it all for 7-8 minutes.

Wash 4 kg of small fish of several types, throw them into the pan with the vegetables, along with the heads and tails, and simmer for 10 minutes, stirring constantly. Pour a bottle of dry snow-white wine into the contents and add a little pastis or a couple of spoons of aniseed vodka, after 15 minutes add 100 g of tomato paste, simmer a little more and pour 6 liters of cool water over the vegetables and fish. Add thinly sliced lemon, a bunch of basil and ½ tsp to the soup. saffron, then cook the bouillabaisse for another half hour, and later add salt and pepper to taste.

Cut the fillet of a large fish into pieces, place it in a deep baking tray, top with lemon slices (2 pieces are enough), salt, garnish with saffron and basil. Strain the broth through a sieve, strain the vegetables and rice, and then cook 5 sliced potatoes in the strained broth until half cooked. Place the potatoes on the fish in a baking sheet, pour over the bubbling broth and bake in the oven for 10-15 minutes at 180 °C - the fish should “cook” after some time, and the soup can be poured into plates. Yes, this recipe is not easy, but the bouillabaisse is worth it!

How to serve bouillabaisse

It is curious that real Marseille bouillabaisse is served not with dried bread, but with stale bread - in Marseille it is called marette, and this bread is baked specifically for bouillabaisse. From time to time, apart from the fish, boiled potatoes are served separately if they are not in the soup. In some French restaurants, they serve separately a sea scorpion - a carnivorous fish, the one that Sasha Dark describes in his own story, which has “a prickly face, bulging eyes, red-gray scales, reddish fins and a tail.” It’s very tasty to dip a dry baguette into the broth or smear it with a bright yellow sauce, watching how the cook, with experienced movements, releases the meat from the bones of the “sea dragon”. Bouillabaisse is served with pastis, a common aperitif - a very diluted anise liqueur, which the French adore.

After tasting bouillabaisse, you understand why the French are such gourmets. They simply adore life very much, and nothing is too small for them, especially when it comes to cooking!

BOUILLABÉS – UNION OF FISH AND SUN

Bouillabaisse or Marseilles soup is a famous dish of Provençal cuisine. Alfred Capus (1857 -1922), a French journalist, novelist and playwright, called it the union of fish and sun. This common stew of Marseille sailors, having emerged from the bottom, rose to the heights of traditional French cuisine, occupying a worthy place on the menu of the most expensive restaurants.

The origins of French bouillabaisse can be found in Ancient Greece. Marseille was founded c. 600 BC e. Greeks from Asia Minor, who brought with them recipes for their favorite dishes. Among them was Kakavia fish soup, which later transformed into bouillabaisse. There is a legend that this particular stew was prepared by the beautiful Aphrodite for her husband Hephaestus. Having had enough, the god of fire quickly fell asleep, and the treacherous Aphrodite was in a hurry to meet with the god of war Ares.

Bouillabaisse recipe.

Culinary purists say that real bouillabaisse can only be made from fish caught in the Bay of Marseille. However, there are a lot of recipe variations with a wide variety of fish ingredients, and this does not make the famous dish the least tasty.

The recipe below is taken from the sumptuous and colorful “ Russian Kitchen in Exile ,” which first appeared in 1987 in Los Angeles and became an instant cult favorite.

“Before this, cook broth from a small fish (onion, carrot, bay leaf, pepper, strain after half an hour). Later, in a large saucepan, simmer finely chopped onion and garlic (5 cloves) in olive oil for two to three minutes. When the onions smell of Provence, pour broth into the pan, a glass of snow-white dry wine, throw in a can of canned tomatoes along with juice (the tomatoes must be mashed with a fork first). Now let’s take care of the spices by putting the so-called “bouquet garni” into the pan. It consists of a bay leaf, chopped parsley, grated orange zest, a pinch of basil and (of course!) half a cup of saffron brewed in boiling water.

While the bouillabaisse base is cooking (about 15 minutes), you can start working on the mussels. They need to be thoroughly washed, placed in a frying pan and heated until the shells open slightly and release juice. What lies ahead depends on your ingenuity and stinginess. It doesn’t matter what kind of fish goes into bouillabaisse, and the more diverse the varieties, the tastier it is. Just remember that hard fish like cod should be placed 5 minutes earlier than soft fish like halibut. It is better to use fillets, although Provençal fishermen do not tire themselves of cutting fish. You can cook bouillabaisse with fish for no more than 15-20 minutes. 5 minutes before the end - add cooked mussels and, if you don’t mind, a dozen raw peeled shrimp...”

Belgian animation studio Skullmapping, run by graphic designers Antoon Verbeeck and Filip Sterckx, is known for its cool work incorporating animation, virtual reality and holograms.
The studio released a series of funny videos entitled “The Little Chef” (Le Petit Chef). Among them there is a video dedicated to the classic French soup bouillabaisse.

Le Petit Chef - Bouillabaisse (Skullmapping)