Celery-Infused Bouillabaisse Without Wine

A delicacy of French cuisine — bouillabaisse! Once upon a time, this soup was a cheap dish, it was cooked by poor fishermen from the remains of the fish that were unsold during the day. And they poured into this soup the herb that was at hand. Today, this dish includes different types of fish and other seafood, which makes it truly delicious in our time.
cook time: 1h 45 min
Chloe Benton
Celery-Infused Bouillabaisse Without Wine

Nutrition Facts (per serving)

45
Calories
2g
Fat
1g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Salt to taste
Water (approximately 2.5 liters of water) 2.5 l
Carrot 1 pc
Vegetable oil 4 tsp
Dry spices to taste
red fish (you can take the head or the tail) 600 g
Squid 200 g
Celery 200 g
Shrimps 200 g
Mussels 300 g

Recipe instructions

Step 1

Step 1
Cook the fish broth for 1 hour after boiling over low heat. Then add chopped celery and carrots. Fry the onion in hot oil for 5-7 minutes, add paprika, mix well and fry for another 1 minute. Place the onion in the broth.

Step 2

Step 2
Turn up the heat. When the broth boils again, add the mussels.

Step 3

Step 3
After 5 minutes, add shrimp, and after another 5, squid.

Step 4

Step 4
After adding the squid, cook for 3 minutes and turn off.

Step 5

Step 5
The soup is ready! Bon appetit!

Additional rubrics

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