Any fish, preferably of different varieties, is suitable for the preparation of this dish. The dish turns out to be very satisfying and tasty.
It is necessary
- - 300 g perch,
- - 100 g of mussels,
- - 40 g tuna,
- - 50 g shrimp,
- - 50 g squid,
- - 50 g of octopuses,
- - orange,
- - fennel,
- - celery root and stem,
- - carrot,
- - onion,
- - carnation,
- - sun-dried tomatoes,
- - tomatoes in their own juice,
- - garlic,
- - peperoncino,
- - white wine,
- - olive oil,
- - tabasco sauce,
- - black and white pepper,
- - starch,
- - sugar,
- - salt.
Instructions
Step 1
Peel and chop the celery root. Place the perch in a saucepan and cover with water. Place a saucepan on the fire and cover. Peel and chop carrots, garlic and onions.
Step 2
Preheat a skillet and add olive oil. Place the onion in the skillet and add the cloves. Stir, salt and add sugar. Put carrots, celery and garlic in a pan.
Step 3
Chop the fennel (top) and place in the skillet. Stir. Add black pepper and pepperoncino. Pour in the wine after the vegetables are browned. Salt.
Step 4
Skim the broth. Season with salt and pepper. Add sugar. When the wine has evaporated, add the contents of the skillet to the broth. Reduce heat and add octopuses. Cover with a lid.
Step 5
Peel the garlic and shrimp. Remove the film from the squid and remove the intestines from the shrimp. Slice the squid into rings. Dice the tuna fillet.
Step 6
Preheat a skillet. Chop the fennel and celery stalks. Pour the sun-dried tomato oil into the pan. Chop sun-dried tomatoes and toss into the skillet.
Step 7
Slice the orange and add to the skillet. Chop the garlic. Stir the contents of the pan. Add garlic. Slide sun-dried tomatoes and toasted orange to one side of a skillet and add olive oil to the other. Add fennel and celery. Remove the octopuses from the broth. Strain the broth into another saucepan. Stir the contents of the pan.
Step 8
Add the tomatoes in their own juice to the skillet and simmer. Put the mixture from the skillet in a saucepan with strained broth and season with salt. Add tabasco sauce and white pepper.
Step 9
Dissolve the starch in orange juice. Add it to the soup and stir. After the orange has softened, add the seafood. Stir. Add chopped celery. Cook for no more than 5 minutes. Pour the resulting bouillabaisse into a plate.
