Bouillabaisse - 5 French soup recipes

Bouillabaisse is an incredibly tasty soup of French cuisine with an abundance of fish and seafood. The bright, rich dish is very popular among my friends. I cook it on major holidays. We can say that this is one of the signature dishes that receives all the applause. Guests are delighted and always ask for more.

French Bouillabaisse soup - classic recipe

French Bouillabaisse soup - a classic recipe that turns out mega appetizing. A bright hot dish is truly considered magical in my family. Everyone is looking forward to the holiday to taste the aromatic and rich soup. I’ll say right away that this dish is not cheap, but it’s definitely worth preparing it at least once.

1. 
   Gather ingredients for an exquisite masterpiece.Peel the carrots, onions and garlic. Rinse seafood and other vegetables thoroughly.
2. 
   It doesn’t matter what kind of fish you use, the main condition is that it must be from the sea. Clean it of scales, entrails and other debris. Rinse. Remove skin and bones from large fish and cut into pieces. Leave small fish whole.
3. 
   Soak the mussels in water and then rinse thoroughly under running water to remove any debris. Rinse unpeeled shrimp under the tap. Place seafood in a saucepan. Pour hot water and wine, boil for 3 minutes after boiling, do not forget to remove the foam with a slotted spoon.
4. 
   Remove the opened mussels and discard the unopened ones. Cool the seafood.
5. 
   Strain the broth.
6. 
   Cut the onions into half rings, cut the leeks into rings, remove the seeds from the hot pepper and chop into rings, chop the white part of the fennel and celery randomly, cut the peeled garlic cloves in half. Place in a deep dish for frying.
7. 
   Sauté in olive oil until translucent.
8. 
   Peel the tomatoes, cut as desired, add to the vegetables along with tomato paste, turmeric or saffron and granulated sugar. Stirring constantly, cook for 5 minutes.
9. 
   Place small fish, heads and spines on top of the vegetables. Coarsely chop the carrots and add to the pan. Add bay leaves, peppercorns, thyme, and fennel greens there. Season generously with salt.
10. 
    Pour in the strained broth; if there is not enough liquid, add hot water. Boil and skim off the foam with a slotted spoon. Minimize heat and simmer under the lid for at least an hour. Allowed 1.5 hours.
11. 
    Peel the potatoes. Cook two of them whole.
12. 
    Mash the contents of the pan with a masher and then strain through a sieve.
13. 
    Mash the boiled potatoes with a masher and add to the broth.
14. 
    Chop the remaining potatoes into cubes and add to the soup.
15. 
    Then send the fish fillet, cook until the potatoes and fish are cooked. A few minutes before they are ready, submerge the peeled shrimp and mussels. Turn off the heat.
16. 
    Pour the aromatic soup into bowls and sprinkle with chopped parsley. Toast the bread greased with olive oil.
17. 
    Invite your family to taste Bouillabaisse. Enjoy!

Bouillabaisse with seafood

The seafood bouillabaisse looks vibrant and delicious. This luxurious fish soup will amaze you with its extraordinary taste. Anyone can prepare the dish; you don’t need any special skills. The process is very simple, but it will take some effort. Once you try it, you will add an interesting recipe to your cookbook.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Sea bass – 1 pc.
• Dorado – 1 pc.
• Seabass – 1 pc.
• Any seafood - to taste.
• Mussels in shells - to taste.
• Cod is a piece.
• Dry white wine – 1 tbsp.
• Onions – 1 pc.
• Carrots – 1 pc.
• Langoustines – 4 pcs.
• Saffron - to taste.
• Fennel - to taste.
• Garlic - to taste.
• Potatoes – 3 pcs.
• Tomatoes - to taste.
• A mixture of Provencal herbs - to taste.
• Greens - to taste.
• Bay leaf – 1-2 pcs.
• Thyme – 2 sprigs.
• Chili pepper – 1 pc.
• Vegetable oil - for frying.
• Salt - to taste.

Cooking process:

Step 1: Gather the seafood for an amazing soup. The more varied your set is, the tastier the result.

Step 2. Rinse langoustines, sea bass, cuttlefish, dorado, sea bass and cod thoroughly.

Step 3. This time I had scallops in the freezer. Rinse them too and add them to the soup.

Step 4.There were a few mussels left. Everything you have will be useful.

Step 5. What kind of fish you will use, the most important condition is that it must be sea fish. Clean it of scales, entrails and other debris. Rinse. Remove the skin and ridges from large fish and cut into pieces. Leave small fish whole.

Step 6: Soak the mussels in water and then rinse thoroughly under running water to remove any debris. Place seafood in a saucepan. Fill with hot water, boil for 3 minutes after boiling, do not forget to remove the foam with a slotted spoon. Strain the broth.

Step 7. Add heads, fins, tails and shells to the broth and continue cooking the aromatic broth. Don't forget to add bay leaf. The broth can be prepared for future use so that there is less worry in the future.

Step 8. Rinse the tomatoes thoroughly. Peel the carrots and potatoes. Remove the top layer from the onion and garlic. Cut the potatoes into squares and add to the broth. Finely chop the carrots and onions.

Step 9. Peel the tomatoes and cut into cubes. Sauté onions, garlic, carrots and tomatoes in oil. Add saffron, fennel, herbs de Provence, thyme. Pour in the wine and simmer over low heat. Add crushed chili.

Step 10. Transfer to soup. Season generously with salt. Then send the fish fillet, cook until the fish is cooked. A few minutes before readiness, immerse the cooked seafood. Turn off the heat.

Step 11. Pour the aromatic soup into bowls, sprinkle with chopped herbs. Serve with toasted bread.

Step 12. Invite guests to taste the aromatic soup. Enjoy!

Bouillabaisse soup with croutons

Even a beginner can prepare Bouillabaisse soup with croutons. The dish originated with Marseille fishermen.The soup was prepared from the catch left after the sale. You can use any kind of seafood you can find. The fish delicacy will drive you crazy and give you a lot of indescribable impressions.

Cooking time – 1 hour 00 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Fish and seafood – 2 kg.
• Fish trimmings – 500 gr.
• Water – 3 l.
• Leek – 1 pc.
• Large onion – 1 pc.
• Saffron – 2 pinches.
• Fennel – ½ tbsp.
• Garlic – 1 head.
• Potatoes – 1 kg.
• Tomatoes – 2-4 pcs.
• Dried basil – 1 tbsp.
• Orange – ½ pc.
• French loaf – 1 pc.
• Olive oil - for frying.
• Salt - to taste.

Cooking process:

Step 1. Sauté chopped onions, garlic and leeks in olive oil.

Step 2. Dry the orange peel overnight, add the saffron, fennel seeds and basil to the sautéed vegetables.

Step 3. Peel the tomatoes, cut them as desired, and add them to the vegetables. Simmer until soft. Fill with water. Clean the fish from scales, entrails and other debris. Rinse. Remove skin and bones from large fish and cut into pieces. Leave small fish whole.

Step 4. Add heads, fins, tails and shells to the broth and continue cooking the aromatic broth.

Step 5. In half an hour the broth will be ready. Place large fish first, then smaller ones, then seafood - scallops, mussels, shrimp, squid and others that you have. Cook for 5 minutes and turn off the heat. Add some salt.

Step 6. Cut the French loaf into slices and dry in the oven until crispy.

Step 7. Peel the potatoes and cook separately.

Step 8. Chop the washed greens.

Step 9. Serve the potatoes in a separate bowl.Place the fish and seafood on a plate, pour in the broth, and sprinkle with herbs. Place the croutons in a deep container and fill with aromatic broth.

Step 10. Guests will form the dish themselves. Invite us to taste Bouillabaisse. Enjoy!

Tomato soup Bouillabaisse

Tomato soup Bouillabaisse is incredibly flavorful. This is a great option for a treat. An interesting and exciting process will take quite a lot of time, but believe me, it's worth it. The soup is quite popular in French restaurants. Prices vary depending on the cost of seafood. The home version can be made budget.

Cooking time – 1 hour 50 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Fish 5-6 species – 1.5 kg.
• Shrimp – 200 gr.
• Mussels – 100 gr.
• Turmeric – 1 tsp.
• Dry white wine – 200 ml.
• Onions – 2 pcs.
• Celery stalk – 3 pcs.
• Fennel - to taste.
• Thyme - to taste.
• Basil - to taste.
• Saffron - to taste.
• Garlic – 6 cloves.
• Orange zest – 1 pc.
• Tomatoes in their own juice – 1 can.
• Bay leaf – 3 pcs.
• Greens – 0.5 bunch.
• Allspice peas – 6 pcs.
• Black peppercorns – 6 pcs.
• Olive oil – 3 tbsp.
• Salt - to taste.

For the sauce:

• Mayonnaise – 100 gr.
• Garlic – 3 cloves.
• Paprika – 1/3 tsp.
• Salt – ¼ tsp.
• Cilantro – 0.5 bunch.

Cooking process:

Step 1. It doesn’t matter what kind of fish you use, the main condition is that it must be sea fish.

Step 2. Clean it of scales, entrails and other debris. Rinse. Remove skin and bones from large fish and cut into pieces. Leave small fish whole. Place in a saucepan. Fill with water, boil for 30 minutes after boiling, do not forget to remove the foam with a slotted spoon.

Step 3.Place bay leaf, orange zest, peppercorns, chopped celery, herbs and spices in a natural fabric. The ingredients will release their aromas and will not need to be fished out.

Step 4. Chop the peeled onion and garlic.

Step 5. Sauté in olive oil.

Step 6. Mash a can of tomatoes in their own juice and pour into the onion. Add turmeric.

Step 7. Pour in the wine.

Step 8. Remove the fish from the broth. Strain. Place the fish fillet into the strained broth.

Step 9. Separate the cooked fish from the bones and send it back along with a bag of spices.

Step 10. Pour boiling water over peeled mussels and shrimp.

Step 11. When the fish is cooked, add seafood and remove the fragrant bag. Add salt, add frying and boil for 5 minutes.

Step 12: Prepare the sauce. Mix mayonnaise with chopped garlic and herbs. Season with salt and paprika. Dry the bread. Pour the aromatic soup into bowls and sprinkle with chopped herbs.

Step 13. Invite the family to taste Bouillabaisse. Enjoy!

Bouillabaisse with crayfish

The bouillabaisse with crayfish turns out to be incomparable. The abundance of seafood turns “fisherman’s stew” into a culinary masterpiece. Once you try this magnificent dish, you will love the soup with all your heart. Of course, this is not a treat for every day, but for an important event it is worth preparing and delighting your family and friends.

Cooking time – 3 hours 00 minutes

Cooking time - 30 min.

Portions – 6

Ingredients:

• Sea bass – 1 pc.
• Shrimp – 1 handful.
• Salmon head – 1 pc.
• Cuttlefish – 4 pcs.
• Pelengas – ½ pcs.
• Crayfish – 6 pcs.
• Sea cocktail – 200 gr.
• Octopus - to taste.
• White wine – 200 ml.
• White onion – 2 pcs.
• Celery stalk – 1 pc.
• Rice – 2 handfuls.
• Parsley – 1 bunch.
• Potatoes – 2 pcs.
• Garlic – 4 cloves.
• Tomato paste – 300 gr.
• Butter - to taste.
• Bay leaf – 3 pcs.
• Thyme – 1 sprig.
• Provençal herbs - to taste.
• Smoked paprika – 1 tsp.
• Ground pepper - to taste.
• Cayenne pepper – 1 tsp.
• Olive oil – 200 ml.
• Salt - to taste.
• Egg yolk – 1 pc.
• Baguette – 1 pc.
• Young green garlic – 1 pc.

Cooking process:

Step 1. Gather ingredients for a culinary masterpiece.

Step 2. Place bay leaf, thyme, peppercorns, and a mixture of Provençal herbs, if desired, in cheesecloth. The spices will release their aromas and you won’t need to fish them out.

Step 3. Place the salmon head, sea bass, peeled onion, celery and cheesecloth with spices in a saucepan. Fill with water. Cook for 1.5 hours after boiling, do not forget to remove the foam with a slotted spoon.

Step 4. Chop the remaining onion, garlic and celery.

Step 5. Sauté vegetables in olive oil until translucent. Add tomato paste. Season with salt, sugar and ground pepper.

Step 6. Warm up, pour in half the white wine. Simmer for a couple of minutes and remove from heat.

Step 7. Prepare a special sauce called rouille. Place the egg yolk in a deep container, pour in 100 milliliters of oil, 50 milliliters of wine. Season with cayenne pepper, paprika and salt. Combine with a whisk.

Step 8. Remove the fish from the broth. Strain. After boiling again, add washed rice, frying, peeled and chopped potatoes and crayfish to the strained broth. Separate the cooked fish from the bones.

Step 9. Fry chopped garlic in butter, fry chopped cuttlefish and pelengas. Pour in the remaining wine and evaporate.

Step 10. Add shrimp, sea cocktail and octopus. Toast the sliced ​​baguette until crispy in the oven.

Step 11Place the sauce in a bowl. Pour the soup into bowls, add fried fish, seafood and crayfish. Garnish with young green garlic. Serve with toasted baguette.

Step 12. Invite friends to taste Bouillabaisse. Enjoy!