Bouillabaisse or ear in Marseilles - a cult dish of the South-French (more precisely, Provencal) cuisine - is a fish soup. Buillabes is very popular among the inhabitants of the French Mediterranean and is very interesting for tourists. The main ingredients of this soup are fish and vegetables. The tradition of cooking fish soup buyabes historically evolved from the fishing natural habit of preparing an inexpensive and hearty soup made from various types of fish and seafood left in the evening after day sales. Currently, the most expensive varieties of soup buyabes are served in Provencal restaurants. Recipes of modern Marseilles soup include a variety of expensive seafood (for example, lobsters) resulting in the price of a portion of this soup is high enough (it can reach up to 200 euros per plate). Modern classic buyabes - quite difficult to prepare a dish in which all of its ingredients should be harmoniously combined.
How to cook a bouillabaisse correct?
Before cooking, vegetables are pre-fried, and sometimes stewed. Vegetables after such treatment are laid in broth, brewed from several types of sea fish (usually about a dozen different species, including sea cock, sea scorpion, sunflower). Fish is taken from an approximate calculation: 1 kilogram per serving of finished product. From vegetables, usually use onions, garlic, fennel, tomatoes, and some others. Bouillabaisse is flavored with lemon or orange peel, saffron, some other dry spices and olive-flavored herbs (garnish bouquet). Served hot, with lightly toasted slices of baguette and garlic sauce "Rui". This dish is prepared not only in Provence, but also in other (mostly coastal) regions of France. Regional varieties, of course, have their own distinctive differences. In Normandy in Bouillabaisse add nuts and season with Calvados, In Brittany, acidify with vinegar, in Toulon add potatoes.
Recipe buyabesa: broth
Ingredients:
- 1 Dorado;
- 1 tail of the sea duck;
- 1 haddock;
- 8 scallops;
- 8 large boiled shrimps;
- 1 carrot;
- 1 stalk of leek + 2 ordinary bulbs;
- 2 tablespoons pernod;
- 1 small celery root + 5 petioles;
- 2 fennel bulbs + 1 pinch of seeds;
- 3 cloves of a carnation;
- 3 bay leaves;
- 4 ripe red tomatoes;
- olive oil;
- juice of half a lemon;
- Provencal herbs.
Preparation
Remove the skin from the sea line. All the fish are divided into fillets (the rest will go to the broth). We'll clean the shrimp. In a saucepan, 2 liters of water will be brought to a boil and we will lay the peeled and coarsely chopped carrots, half of one fennel head, green part of leeks, onions, both kinds of celery. Cook for half an hour on a medium-low heat. Add the wine and clove inflorescences, once again bring to a boil. Cut the tomatoes into quarters, crush the flat side of the pepper pea knife and add to the boiling broth along with the laurel leaf and fennel seeds. After boiling, cook on low heat for 5-8 minutes. We will place in fish broth fish bones, shrimp shells and heads. Again, bring to a boil, reduce the fire to a small one and cook for another half hour, closing the lid loosely. We periodically make noise. Ready broth filter into a clean pan, the rest is thrown away. Add salt and add saffron.
The broth is ready. What's next?
The remaining one and a half heads of fennel is cleaned from damaged or rough external leaves. Shinkle with thin petals, cut the white part of the leeks with thin circles. In a thick-walled pot, pour in 3-4 tablespoons. l. olive oil, pour the prepared fennel and fry on medium-high heat for 3 minutes, stirring with a spatula. Let's make a broth, bring it to a boil and cook for about 15 minutes on low heat. We add to the boiling broth chopped small fish fillets and shrimps, cut in half. Add pepper and lemon juice, cook for 3 minutes. Add scallops, once again bring to a boil, remove from heat and cover with a lid. Fry baguette with butter and rub garlic.