The French consider fish soup, bouillabaisse, one of the exquisite dishes. It is served with slices of toasted bread, to which mayonnaise is applied along with chili peppers.
It is necessary
- - drinking water - 1 l;
- - fish broth - 600 ml;
- - tomatoes - 500 g;
- - potatoes - 3 pcs.;
- - assorted fish - 500 g;
- - seafood - 500 g;
- - French loaf - 1 pc.;
- - olive oil - 2 tablespoons;
- - a strip of orange peel - 1 pc;
- - onion - 1 pc.;
- - garlic - 4 cloves;
- - bay leaf - 1 pc.;
- - a mixture of dry herbs - 1 tsp;
- - fresh parsley - 3-4 branches.
- for rui sauce:
- - garlic - 3 cloves;
- - mayonnaise - 125 g;
- - paprika - 2 tsp;
- - olive oil - 3 tablespoons;
- - chili pepper - 1 pc.;
- - lemon - 0.5 pcs.;
- - dry chili - 1 tsp;
- - salt to taste.
Instructions
Step 1
Prepare a large pot. Pour olive oil into it, heat it up.
Step 2
Peel the onion and cut it into small cubes. Peel the garlic cloves, crush with a knife and chop finely. Place the food in a saucepan, along with bay leaves and finely chopped parsley. Warm up, stirring occasionally, all together on low heat for 5 minutes. Next, pour in water and broth.
Step 3
The tomatoes, preferably ripe, are washed and cut into wedges. Add the tomato slices to the pot. Put dry herbs, orange zest there, bring the composition to a boil, cook over low heat for 30 minutes.
Step 4
Make rui sauce. Peel the cloves of garlic, crush to a gruel state. Combine it with dry chili, mayonnaise and paprika. Pour in olive oil drop by drop, whisk constantly.
Step 5
Peel the chili pepper and chop very finely. Mix well with the sauce by adding a tablespoon of lemon juice. Add salt to the sauce to taste. Leave the rui sauce in a cool place until serving.
Step 6
Wash the potatoes, peel and cut into cubes. Dip in broth, cook for 7-10 minutes.
Step 7
To make the bouillabaisse, it remains to add pieces of fish, seafood to the broth and season with salt and pepper. After completing these steps, close the lid of the pot and continue cooking for a few minutes. Determine the readiness of the dish by the type of fish, it should become transparent.
Step 8
Remove the bay leaf and orange peel from the prepared soup. Pour bouillabaisse into serving bowls. Offer the French loaf slices spread over the roui sauce.
