Bouillabaisse French fish soup: how to cook a restaurant dish at home

Bouillabaisse is a traditional French dish that is a fish soup with a variety of spices and garlic. It is extremely popular in the south of France, but it is most adored in Marseille. That is why this dish is also often called Marseille fish soup.

Chef Olha Martynovska shared on Instagram how to make bouillabaisse at home look like it came from a French restaurant. She recommends cooking the soup over an open fire, but if you don't have one, it will turn out perfect in a regular kitchen.

Ingredients

• Leek
• Onion onion
• Celery stalk
• Fennel
• Carrots
• Tomatoes
• Dry wine – 1 glass
• Tomato paste – 1 tbsp
• Fish – 1 piece
• Seafood – to taste
• Saffron
• Orange zest – to taste

Method of preparation

1. Chop the leeks, onions, celery stalk, fennel, carrots and a little garlic.

2. Fry in olive oil

3. Peel two tomatoes and cut them into cubes.

4. Add the tomatoes to the vegetables and continue frying.

5. At the end, deglaze with white dry wine and add 1 large spoonful of tomato paste.

6. Peel and dice the potatoes.

7. Fish and seafood should be as varied as possible. The best combination is a piece of flounder, dorado, trout, shrimp, baby squid, and abalone.

8. Add water to the pot with the vegetables.

9. When the vegetables are fully cooked, add the fish and seafood.

10. When the fish is cooked, add the zest of one lemon and saffron. Mix well and cook for a few minutes.

11. Serve sprinkled with fresh herbs.

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