Ingredients for making bouillabaisse:
- Fresh fish of different species, the more diverse, the better 2 kilograms or a little more (for real bouillabaisse sea fish is used)
- Tiger prawns 0.5 kilograms
- Mussels with shells 0.5 kilograms
- Langoustines 0.5 kilograms
- Bulgarian red pepper 1 piece
- Onion 1 piece medium
- Shallots 4 pieces
- Leek 1 piece
- Fennel 1 piece
- 2 medium sized carrots
- 2 cloves of garlic
- Orange 0.5 pieces
- Lime 1 piece
- Black peppercorns, Sichuan peas, cloves, bay leaf, oregano to taste
- Tomato paste 4 teaspoons
- Saffron 0.1-0.2 grams
- Parsley and dill in one bunch.
- White wine 100 milliliters
- For croutons to taste
- Baguette 1
- 2 cloves of garlic
- Butter to taste
For the Rui sauce:
- Garlic 1 small clove
- Black Pepper 4 Peas
- Yolk 1
- Dijon mustard 1 teaspoon
- Olive oil 300 milliliters
- Lemon half
- Dry white wine 1 tablespoon
- Saffron several threads
- Cayenne pepper, salt to taste
- Main Ingredients: Mullet, Sea Bass, Halibut, Sardine, Cod, Tuna, Eel, Dorada
- Serving 5 servings
- World CuisineFrench Cuisine
Inventory:Knife, Cutting board, Regular and thick-bottom pans, Sieve, Gauze, Bowl, Blender, Oven, Skimmer
Step 1: take on the fish.To begin with, we will deal with varieties. It is desirable to have at least 5-6 varieties of them for real bouillabaisse. And, if possible, it is the Mediterranean. Try, if you are determined to cook a real bouillabaisse, stock up on just such a set. In the classic version, there should be a sea scorpion, sunflower, sea cock. Suitable sea bass, dorado, monkfish, red mullet, sea eel. But that's how it goes. Fish, of course, must first be cleaned and cut. However, a trifle can be used as a whole, removing the gills. And we cut a large one on a fillet, laying aside the heads, tails and ridges.
Step 2: Cook the broth.Whole small fish, as well as the heads, tails and ridges of large fish, are determined in a pan together with half an onion, carrot, parsley, dill, bay leaf and cook the broth. The water in the pan should be approximately 2.5 liters. We cook all this for a very long time, 3-4 hours, no less. Then he needs to insist for thirty minutes. We carefully strain the finished broth through a sieve or cheesecloth.
Step 3: take care of the vegetables.In a pan with a thick bottom, heat the olive oil. It is desirable that it was not just good, but very good. Add the orange and lemon zest to the oil, which it is advisable to grate in advance on a medium or fine grater. And let them lightly fry. Next we will send there saffron, peppercorns, chopped cloves of garlic, bay leaf, oregano and our other spices. In a few minutes, the turn will reach a coarsely chopped half of onion, leek, and shallot, as well as carrots, red bell pepper and fennel. Of course, all vegetables should be chopped. Let them fry, and we will stir them. If you feel that the liquid is not enough, you can add a little oil. And after 10 minutes, pour the same dry wine and juice of half lime. Let them stew. Only it is not necessary to close the lid so that the alcohol leaves.
Step 4: Shrimps are next in line.Shrimp must be cleaned of chitin. Heads, if you have heads with them, you can throw away. But shells are just the opposite. They have a place in the pan. Let them give their aroma too. Together with them we add tomato paste. Now stir and simmer for 5-7 minutes.
Step 5: Cook the Bouillabaisse.And now we will fill the vegetables with strained broth, add, if still left, spices - and again to the fire, only slow. Boil our soup for at least an hour. Yes, insist for about 15 minutes. And now again, strain everything through a sieve and carefully, very carefully, grate all the vegetables with an ordinary spoon. They must give their taste and aroma. Now, in the pan with the broth, you need to add pieces of fish fillet, about 20 minutes after boiling - mussels, and after 5 minutes - shrimps. Minutes 3 cooked and turn off. Let it brew.
Step 6: Cook LangoustinesThis is best done in a separate saucepan, adding salt, juice and half lime besides water. Probably stayed with you ?! But it should be cooked very briefly, for about 3 minutes. And then let us put it in a colander or sieve and let it cool.
Step 7: serve to the table.In a plate we catch a piece of fish, mussel, shrimp, add langoustine and pour an incredibly fragrant sauce. Do you think everything? We have not yet talked about another very important detail. Real bouillabaisse is eaten not just with bread, but with croutons. Cook them in advance. Smear the baguette with butter and bake in the oven until golden brown for 10-12 minutes. Grate warm croutons on one side with a clove of garlic. But that is not all. You need the Rui sauce. It is also prepared in advance. Saffron soak in wine, beat the yolk with mustard in a blender and pour a thin stream of olive oil into it, without ceasing to whip it all. In the finished emulsion, add garlic, mashed with salt, pepper, saffron with wine and lemon juice. And mix it all up again. A little sauce can be added to the plate. But actually it is eaten with croutons. Now it’s all! Enjoy your meal!
- - River fish is not used for real bouillabaisse, but if you can’t find sea products from the list, you can vary and use common ones. For example, replace tiger shrimps with ordinary ones.
- - But you can add potatoes. In this case, you will get Bouillabaisse in Toulon.
- - If one of your household has stomach problems, the amount of spices can be reduced.