Every nation's cuisine has its own fish soup. In Russian cuisine it is ukha, in French it is bouillabaisse (this soup is also called the Marseille soup). And in Mediterranean cuisine, such a soup is called a fisherman's stew. But a simple name does not at all mean simple preparation and an ordinary taste of the dish, quite the opposite!
It is necessary
-
- sea fish (for example
- dorado) 1.5 kg;
- half a baguette (or regular loaf);
- onions 3 pcs;
- champignons 200 g;
- sweet pepper 400 g;
- tomatoes 500 g;
- olive oil 100 g;
- vegetable broth 700 g;
- white wine 200 ml;
- seafood (if possible);
- parsley
- thyme
- sage;
- salt
- pepper
- garlic.
Instructions
Step 1
Before you cook the Marseilles fish soup, you need to cook a rich vegetable broth beforehand. The ideal option would be if you cook it in the morning, and cook the fish soup for dinner, then the broth will infuse and acquire a bright taste.
Step 2
Sweet peppers also need to be prepared in advance. You need to remove the skin from it so that the tough structure of the skin does not spoil the delicate stew. To do this, the pepper must be baked in the oven and skinned while still hot - this way the skin comes off easier. It is also necessary to remove the peel from the tomatoes, after pouring boiling water over them.
Step 3
Peel the onions, cut them into thin rings, and fresh mushrooms into large slices. Heat the olive oil at this time. Choose a special oil for frying, as salad oil can burn.
Step 4
First, simmer the onions in oil. After it becomes transparent, place the sliced mushrooms on the onion.
Step 5
After a few minutes, add the peeled peppers and tomatoes, cut into strips. Fry the vegetables over high heat, stirring constantly, and then pour the vegetable broth into the pan and bring the future chowder to a boil.
Step 6
Add salt, pepper, herbs and spices to taste, reduce stove temperature and simmer, covered, for about 10 minutes.
Step 7
By this time, the fish should be fully prepared (thawed, peeled and gutted). While the vegetables are stewing, cut the fish into small portions and place in the boiling mixture. Add white wine there, the boil will stop. Wait for the chowder to boil again and boil for another 10 minutes from now.
Step 8
While the fish is cooking, fry the baguette or loaf pieces in a toaster or skillet. If you have oysters, mussels, or other seafood, cook them to garnish your meal.
