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What to cook for dinner — Bouillabaisse

Unlike residents, for example, Marseille, we can consider seafood dishes as festive, and doubly rejoice at each serving of some bouillabaisse.

And even make this magnificent fish soup dish number 1 at the solemn men’s dinner on February 23.

Really mysterious bouillabaisse — this is the usual fish soup, in which they also enclose mollusks and other reptiles that the sea brought.

In the classic version, the fish is used exclusively sea and white, the wine is also white, the shells must swim on the surface of the soup, and in the end it still makes its way into the blender so that the soup is a bit puree.

I cooked bouillabaiste in a modern style — red, sort of a la bouillabaisse, for beloved men!

What do you need:

  • 400 g seafood cocktail
  • 200 g unpeeled shrimp
  • 300 g salmon or salmon
  • 1 large onion
  • 1 large paprika
  • 150 ml of dry red wine
  • 1 can of peeled tomatoes or 1 very large tomato
  • 4 cloves of garlic
  • 1 tbsp. l adjika or tomato paste
  • salt, pepper, thyme, basil

What to do:
Defrost marine coxeil and shrimp.

Heat the oven to 160 degrees.

Peel the shrimp, heads and «stomach»Throw out, put the meat aside, and sprinkle the skin from the back and tail with olive oil and send to the oven for 30 minutes. As you know, the most important thing in any fish soup is chitin broth. It is he who gives a specific fish and sea taste.

And chitin is contained in sufficient quantities in shrimp shells.

Pour 2 liters of water, dried in the oven shells, and cook for 30 minutes.

Onion, pepper, garlic cut into small cubes and fry in a frying pan in olive oil for 10 minutes, adding thyme and basil. Add a spoon of adjika or tomato paste and mix.

Yes, I know that adjika is a bit of a different opera. But she works on this soup with all her fragrant powers, and the result is amazing.

Add wine and leave vegetables to stew for another 10 minutes.

Chitin broth is drained through a sieve into a saucepan, there you can also send steamed vegetables.

Add tomatoes, season with salt, pepper and cook for 20 minutes.

Fish cut into fillets and cut into large cubes.

Add fish and sea cocktail to the soup, mix and cook over medium heat for another 7-10 minutes.
Serve with appropriate solemnity!

Martha Zdanovskaya:
“I love to eat since childhood. My mother never had any problems with my appetite: I didn’t have to beg for another spoonful of porridge for my dad, finish eating the remnants of soup or rattle, finally, a poor chicken.

After me, the plates always remained sterile. When I grew up a bit, I first learned how to cook, then I got my own family and started struggling to feed her. Because eating alone is not at all mine, I like all this fame, thanks and cries of “God, how tasty!” And “How did you do it?” I cook it out of absolutely selfish considerations.

And recently my husband started a blog for me “Culinary diary of Frau Marta” and now I’m talking about my experiments with nutrition to a wide audience.

I also work as an editor, I have a wonderful family, I love opera, snowboard, the sea and a strange movie. And of course, eat tasty food! ”

Recipes from Frau Martha:

Winter soup with meatballs

Only on weekends, most of us have the time to stand at the stove with pleasure in order to feed our family and friends in a hurry.

See below.

Pumpkin soup and vegetable casserole

Vegetables, many do not like and completely for nothing: they are a storehouse of all sorts of different things, support and support of the body, and they are also beautiful and help fight obesity.

See below.

Rabbit legs

I will cook a typically French version — rabbit legs stewed with mustard, thyme and olives.

The rabbit does not have a delicate, not particularly bright and pronounced.

See below.

Roast with parsnips

Marta Zdanovskaya recalled a vegetable that was once very popular in Russia and Europe and decided to revive the culinary tradition as part of a weekend meal.

See below.

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