Classic French Bouillabaisse Soup

Original, aromatic, with a rich taste. Delicious! Bouillabaisse is a rich, aromatic fish soup with a hint of wine. Historically, bouillabaisse was a stew that fishermen prepared from the portion of their catch that could not be sold. Now this soup is the calling card of France.
cook time: 2h
Ava Prescott
Classic French Bouillabaisse Soup

Nutrition Facts (per serving)

47
Calories
3g
Fat
2g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Garlic 3 clove
Tomatoes 500 g
Salt to taste
Ground black pepper to taste
Butter 1 tbsp
Water 2.5 l
Bay leaf 2 pc
Tomato paste 2 tbsp
Bulb onions 1 pc
Vegetable oil 4 tbsp
red fish 100 g
White wine (dry) 200 ml
Celery stalk (1 large or 2 small) 1 pc
Seafood Cocktail (squid, mussels, octopus) 300 g
King prawns 200 g
Hake (or other white sea fish) 400 g

Recipe instructions

Step 1

Step 1
How to cook Bouillabaisse soup Bouillabaisse? Prepare the necessary ingredients. You can take any fish, I have hake and trout. Ideally, you need fresh large shrimp, mussels, and squid. But in our realities, you can use frozen sea cocktail, fresh frozen shrimp (raw, not boiled!) and mussels (I have two types — with and without shell). The more seafood and fish there are, the tastier the soup. Instead of fresh tomatoes, you can use tomatoes in their own juice.

Step 2

Step 2
Clean white and red fish from scales, cut off fins, gut them and cut into portions.

Step 3

Step 3
Pour boiling water over the tomatoes and remove the skins. Cut the pulp into small cubes. All vegetables need to be chopped as finely as possible so that they are well boiled during the cooking process.

Step 4

Step 4
Cut the celery into small cubes. If the stem is large, one is enough. I had 2 small ones.

Step 5

Step 5
Peel the onion and garlic and finely chop with a knife.

Step 6

Step 6
Remove the head and shell from the shrimp. I advise you to save the peelings so that before adding vegetables, fry them in oil and flavor it.

Step 7

Step 7
Heat the olive oil and butter in a heavy-bottomed saucepan over medium heat.

Step 8

Step 8
Add shrimp peelings and stir-fry for 2 minutes. Then remove the peelings, leaving the aromatic oil in the pan. But if you don’t want to spend time on this, then you can skip this step.

Step 9

Step 9
Place tomatoes, onions, garlic and celery in a saucepan.

Step 10

Step 10
Add tomato paste, pour in a glass of water.

Step 11

Step 11
Simmer the vegetables over low heat for about 25 minutes until they are tender.

Step 12

Step 12
Pour the remaining water and dry white wine into the pan, add chopped white and red fish and bay leaves. Bring the soup to a boil and simmer over low heat for about 30 minutes until the fish is cooked through.

Step 13

Step 13
Add sea cocktail and peeled shrimp to the soup. I added about a dozen more mussels in their shells for a nice presentation. Salt, pepper and mix everything. Cook for another 2-3 minutes.

Step 14

Step 14
Remove the finished bouillabaisse from the heat.

Step 15

Step 15
Cover the pan with a lid and let the soup simmer for 15-20 minutes. Then pour into plates. Bon appetit!

Additional rubrics

Related recipes