The main difference between Marseilles fish soup and ordinary fish is that it can be prepared from sea fish of different breeds. Therefore, everyone can add to it the fish that he likes the most.
It is necessary
-
- Sea fish - 1.5 kg;
- olive oil (or any vegetable oil) - 6 tablespoons;
- onion - 1 pc.;
- fresh tomatoes - 6 pcs.;
- potatoes - 6 pcs.;
- garlic - 2-3 cloves;
- pepper and saffron to taste;
- collection of herbs (finely chopped) - 2 tbsp.
Instructions
Step 1
Take a deep saucepan. Pour olive oil into it and fry the finely chopped onion in it until it turns golden brown (about ten minutes).
Step 2
Add finely chopped tomatoes and herbs to the saucepan: dill, saffron, bay leaf, parsley and savory. If you're making fish soup with a strong odor, add a sprig of mint or tarragon to soften it. Leave the vegetables to simmer over low heat.
Step 3
Peel the potatoes, wash, cut them into small slices. Place in a saucepan and simmer for a few minutes to allow the potatoes to absorb the aromas of the herbs.
Step 4
Place the peeled and gutted fish, cut into pieces, on top. You should try to lay out the pieces in one layer.
Step 5
Two or three minutes later, pour boiling water over the contents of the pan, at the rate of two hundred milliliters of water per person, and one hundred milliliters on top (approximately so much will evaporate from the fish soup during the boil).
Step 6
Bring the fish soup to a boil and, reducing heat, simmer for twenty minutes. If foam forms on the surface, gently scoop it off with a spoon.
Step 7
Remove the fish and place it in a warm place. Then add the flour fried in oil to the ear. Salt.
Step 8
Place the pieces of fish in plates, spread the slices of potatoes around them (half of what was cooked in the ear).
Step 9
Wipe the ear remaining in the pan through a sieve.
Step 10
Fry the bread slices in oil until crisp. Rub the garlic on the bread and place in bowls (one piece at a time). Fill the ear.
