Bouillabaisse Soup Recipe
Ingredients to make Bouillabaisse Soup:
- For 4 people:
- 200 gr of clean sole
- 200 grams clean monkfish
- 200 grams clean salmon
- 8 clams
- A lobster of 300 gr.
- 4 prawns
- 4 crabs
- 1 onion
- 3 tomatoes
- 1 green bell pepper
- 3 garlic cloves
- 1 carrot
- 1 zucchini
- A few threads of saffron
- 20 grains of black pepper
- A tablespoon of sweet paprika
- 2 slices of toasted bread
- Oil
- Salt
- For the broth:
- 1 kilo of fish heads (monkfish, hake, sole…)
- 1 leek
- 1 onion
- a bit of fennel
- 2 sprigs of tarragon
- Water
- Salt
How to make Bouillabaisse Soup:
1.Put plenty of salted water in a large saucepan and add the heads, the onion, the fennel and the tarragon.
2.Cook over low heat for 20-30 minutes until you get a good fish stock.
3.Strain it and reserve it.
4.Chop the peeled tomatoes, the onion, 2 garlic cloves and poach them in another pan.
5.Season.
6.When it is golden, add the saffron, the black pepper, the paprika and the broth.
7.Let cook 10-15 minutes and grind.
8.Incorporate the crabs, the prawns, the clams.
9.Cut the carrot and zucchini into fine julienne strips and add them.
10.Fillet the fish, season them and incorporate them.
11.Let cook for a few minutes for the flavors to meld.
12.Cut the lobster in half and grill it. He puts it in the soup and transfers everything to the tureen.
13.Spread the toasted bread slices with garlic, place over the soup and serve.
14.In fish and seafood soups, it is very good to add a few strands of saffron.
15.Everything you are looking for for your kitchen here
