How long to cook Bouillabaisse?

Boil Bouillabaisse soup for 50 minutes, leave for 20 minutes. The total cooking time is about 3 hours.

Bouillabaisse fish soup

Products

Fish for broth – 2 kilograms

Fish of valuable species – 700 grams (salmon, halibut, trout)

Shrimps, mussels, squids – 150 grams each

Onions – 2 pieces

Garlic – 6 teeth

Tomatoes – 3 pieces

White wine – 200 grams

Olive oil – 2 tablespoons

Orange – 1 piece (zest)

Lavrushka – 3 leaves

Allspice – 15 peas

Basil, thyme, saffron (dry) – half a teaspoon each

Salt (preferably sea salt) – one and a half tablespoons

Water – 2,5 liters

How to make Bouillabaisse soup

1. Cut two onions into small pieces.

2. Mash two tomatoes (peel off) with a fork.

3. Put 2 kilograms of cheap fish in a saucepan, add water and cook for a quarter of an hour.

4. Put the zest of one orange, 3 lavrushka leaves, 15 crushed allspice peas, some basil, thyme and saffron in the spice bag.

5. Add a bag of spices to the fish broth, cook for 10 minutes.

6. Strain the broth, discard the boiled fish, but keep the spice bag.

7. Pour olive oil into a cauldron, fry garlic and onions for 5 minutes.

8. Add mashed tomatoes, fish broth and a glass of white wine. Add a bag of spices and pieces of salmon, halibut or trout. Cook for a quarter of an hour.

9. Add salt, shrimp, mussels, finely chopped squid, cook for 5 minutes.

Let Bouillabaisse brew for 20 minutes.

See more soups, how to cook them and cooking times!

Delicious facts

– For Bouillabaisse soup must be served dried white croutons, which are dipped in Rui sauce.

– Rui sauce: put chopped chili pepper in a bowl, squeeze out 5 garlic cloves, add a teaspoon of salt (sea salt is recommended), half a teaspoon of cayenne pepper (or ground black pepper). Add 4 yolks, a tablespoon of tomato and mix everything. Without stopping stirring, pour in the olive oil little by little.

– It is believed that the more fish and other sea creatures are used for the soup, the richer the taste of the soup. Potatoes are added to the soup, but it will no longer be Marseille, but Norman Bouillabaisse.