Bouillabaisse - recipes of an unusually tasty French soup

Baujabes is a recipe for creating the famous French fish soup. The secret of the popularity of the "Marseilles soup" is in a strong rich soup brewed from several varieties of sea fish and a handful of shellfish, with a bouquet of herbs and spices, and then colorfully served. The serving includes white bread crumbs and a sharp rye sauce.

How to cook bouillabaisse?

French soup buyabes impossible without fish broth. For him fit the tails and heads of those fish that will be used in the soup. When cooking, a bouquet of garnishes is used - this is a scented assortment of herbs. Ready broth is filtered and added to fried onions, garlic and tomatoes. In this basis, fish and seafood are cooked.

  1. Soup buyabes is prepared only from sea fish.
  2. When cooking broth, you should follow the proportions: 1 kg of fish is taken 1 liter of water.
  3. For the broth, 5 varieties of fish are used. The most affordable - pollock, tuna, sardines, sea bass. Elite varieties - dorada, sea eel, salmon are placed directly on the plate.

Sauce for soup buyabes

Sauce for bouillabais is an important part of serving. Traditionally, soup is served with a spicy sauce of rues. It consists of raw yolks, garlic, olive oil, paprika and cayenne pepper. Due to the participation of the latter, the sauce acquired a bright orange tint, for which it was called "rust". This sauce is served to many fish dishes.

Ingredients:

Preparation

  1. Razstolkite garlic, saffron, salt and pepper.
  2. Mix the pasta with the yolks.
  3. Gradually add oil.

Classic Buoyabes

Marseilles soup buyabes is a fish dish, prepared exclusively from seafood. There is no place for potatoes, and nutritiousness and nutritional value is achieved by the presence of fatty fish. In the classic recipe, only tomatoes, onions, garlic and fennel are used. Compulsory and fragrant bouquet garnish: herbs brilliantly emphasize the taste and aroma.

Ingredients:

Preparation

  1. Cook broth from fish heads.
  2. Fry tomatoes, fennel, garlic and onions.
  3. Broth strain, combine with vegetables, put a bouquet of garnishes, fish and cook for 15 minutes.
  4. Bouillabaisse is a quick recipe, presupposes an immediate feed to the table.

Bouillabaisse with seafood - recipe

Bouillabaisse with seafood - combines nourishment, nutrition and benefits. Seafood is surprisingly combined with a variety of flavors, from this dish has a rich and versatile final taste. Fish broth is an excellent base, making seafood more tender and juicier. It should be remembered that "seafood" is delicate and the time for their heat treatment should be minimal.

Ingredients:

Preparation

  1. Onions and carrots put in broth and cook for 20 minutes.
  2. Add wine and tomatoes, soak for 5 minutes and strain.
  3. Return to the plate, put the fish, shrimp, mussels and scallops. Cook for 10 minutes.
  4. Serve bouyabes with rue sauce.

French fish soup buyabes

Fish soup buyabes is a classic of French cuisine. In addition, each region has its own recipe. In the "Norman" for potatoes put the potatoes. During cooking, it is strongly boiled, thus achieving saturation and density. The same technique is applicable to fish: gentle varieties literally dissolve in broth, giving the right consistency.

Ingredients:

Preparation

  1. Cook the fish, add potatoes and simmer for 30 minutes.
  2. Onions, carrots, celery and tomatoes season and simmer for 10 minutes.
  3. Put the vegetables in the broth and clean the French bouillabaisse from the stove.
  4. Bouillabaisse is a recipe in which a ready-made soup is infused for 30 minutes.

Tomato Bouillabaisse - a recipe for soup

Bouillabaisse is a recipe for cooking, giving room for culinary fantasies. So, by increasing the amount of tomatoes, you can give the dish a vivid look and piquant sourness, which will perfectly set off the taste of seafood. The recipe is simple: you should fry the vegetables and tomatoes, add the tomato paste and put it out, continue to season the soup with frying and remove from heat.

Ingredients:

Preparation

  1. Carrots, onions and tomatoes fry.
  2. Add the pasta and cook for 10 minutes.
  3. Put the fish and seafood in the broth.
  4. After 10 minutes, add the vegetables and remove from the plate. Bouillabaisse is a recipe presupposing a half-hour infusion before tasting.

Bouillabaisse is a simple recipe

Preparation buyabesa possible and in a simplified version. It is perfect for those who do not want to spend a lot of time in the kitchen or pay a fortune for a plate of fragrant soup in a restaurant. This recipe shows that from a handful of shrimp and one sort of fish for half an hour you can cook up a tasty and budget dish, which was originally buyabes.

Ingredients:

Preparation

  1. Salmon boil, add the carrots and celery and soak for 10 minutes.
  2. Fry onion, season with paprika and put in soup.
  3. Add the shrimp.
  4. Bouillabaisse is a simple recipe, suggesting a five-minute digestion in addition.