Bouillabaisse: the recipe for an unusual dish

Marseilles ear (which is also called bouillabaisse), the recipe of which is quite complex and specific - a sign dish of the cuisine of Provence.

Cook it is not so simple, but, having decided on this gastronomic feat, you, no doubt, will come close to the traditions of French chefs.

Soup buyabes: recipe and features of preparing ingredients for a dish

Among the characteristic details that distinguish thisfood among other fish soup, you can name the preliminary frying of vegetables and preparation of seafood, which are included in its composition. You will need a handful of fresh mussels in shells and as many tiger shrimps. It is very tasty bouillabaisse (the recipe of which involves varying the ingredients) with scallops, but you can do without this costly component. As for fish, traditionally the soup contains several of its types: large and small. If you are preparing a bouillabaisse, the recipe of which you have not yet adapted, then take one large trout and a smaller sea bass.

In the future, having evaluated the taste, you can replace themother sea products. An important feature that has buyabes: the recipe for this soup involves very careful cutting and processing of fish. It is with her that we will begin. The goal is the most thorough cleaning of the fillets from the bones. Put the carcass abdomen to yourself, make an incision on it (just behind the gill fin). Then, thrusting the knife into the cut, separate the head. Along the ridge you need to make notches. Cut off the tail. It's more convenient if you use a sharp and large knife. A dull instrument will tear the fibers of the fillet and make its appearance unaesthetic. Remove two pieces of fillets, gently separate the skin. However, do not be overly involved in the separation of the ridge, if it remains meat - it will subsequently boil in broth. Watch for the integrity of the fillets. If you are afraid that small pits can remain in it, check their presence with tweezers. Fish head also need to be processed: cut the gills, pull out the eyeballs. If the shrimp you took frozen, they should thaw. Fresh put in broth, separating the head and shell (but do not throw away these parts - they are an important component of the broth).

Vegetables for soup

Pour into a saucepan with a thick bottom of 2-3 st. l.olive oil. Narubite half the head of garlic and put on oil. Then add the chopped green parsley. When these ingredients are browned, add 3 pcs. shredded celery stalk and 250 grams of root, and 2 pcs. young grated carrot. After extinguishing these vegetables for a short time, pour a bottle of white dry wine and 50 ml of sambuca into the frying pan. After bringing the liquid to a boil, immerse in it the by-products left from the cutting of fish and shrimp (shell, head, etc.). Broth should be cooked from two hours. Take care that it does not boil. Add water as needed.

Finish preparing a fragrant bouillabaisse

The recipe from the photo will convince us that this soupextremely picturesque. Its attractive appearance is achieved by adding vegetables and fish pieces. Ready broth should be filtered, and then add a can of tomatoes in its own juice, sliced ​​fish fillets, shrimp and scallops, as well as chili pepper to taste. After 15 minutes turn off. Serve after the soup is infused.