Fish soup Bouillabaisse
Boiled fish soup Bouillabaisse with seafood and subtle flavor of wine
Ingredients
| sea fish heads and trimmings 1.5 kg |
| sea fish fillet 600 g |
| sea cocktail 250 g |
| boiling water 3 liters |
| carrot 1 pc |
| parsley root 1 pc |
| garlic 4 cloves |
| onion 2 pcs |
| celery stalk 100 g |
| skinned tomatoes in their own juice 400 g |
| white dry wine 100 ml |
| olive oil 50 ml |
| bay leaf 4 pcs |
| allspice 6 peas |
| TO TASTE: |
| basil |
| parsley |
| fresh chili pepper |
| salt |
| black pepper |
| thyme |
| fennel |
Instructions
Step 1
Place fish trimmings and heads in a pot, pour boiling water, salt, add a whole onion, chopped carrots and parsley root, bay leaf and allspice. Bring to a boil and cook for an hour and a half. Then strain the broth.
Step 2
Prepare the dressing. Chop the celery stalk, second onion, garlic, chili pepper and fry in olive oil. Add the tomatoes crushed with a fork, pour in the wine, thyme and ground fennel. Stir, cover and simmer for 5 minutes. Then add the dressing to the soup.
Step 3
Cut the fish fillets, put them in the soup, bring to the boil and simmer for 15 minutes. Strain the sea cocktail from the oil, add to the soup and simmer for 1 minute. Then put the chopped herbs, salt, pepper and bring the soup to a boil. If desired, serve, garnished with lemon slices and sprigs of basil. Bon appetit.
