Soup buyabes

Recipes for soup buyabes have a lot. But the most famous are the Marseilles andNorman recipes for soup. The main difference is the ingredients. So, in one version you can see the use of only seafood. And in another recipe soup buyabes use potatoes and other vegetables. Of course, the taste of this will change, but not in the worst. Let's cook together a delicious French soup buyabes.

Marseilles Bouillabaisse

We suggest you try the traditional Marseille soup buyabes. The recipe is not very complicated. You will need such ingredients:

• 1 kg of any Mediterranean fish (cod, sea cock, perch, mackerel, sea pike)


• 0.5 kg of sea shellfish


• 12 frozen scamps


• 1 onion


• 1 leek


• 1 carrot


• 3 tomatoes


• 1/4 stalk of celery


• 2 potatoes


• 5 cloves of garlic


• 0.5 tbsp. vegetable oil


• 1 sprig of thyme


• 1 bay leaves


• 1 sprig of fennel


• 2 sprigs of parsley


• 2 tbsp. l. lemon juice


• saffron


• white pepper


• piece of orange peel

Tell you how to cook a bouillabaisse of all theseproducts. First you should do the fish. Wash it, cut off the tails, fins and heads. Pour the peeled fish with lemon juice and leave for 20 minutes to settle. Cut all the cut pieces of fish into a saucepan, pour water, salt and cook for 15 minutes in an open bowl.

While the broth is boiling and boiling, clean it.shellfish. Well scrape their shells with a brush and rinse under a jet of cold water. Remove the broth from the heat, strain. Put the broth again on the stove. When it boils, add clams to it. Let them be cooked for 10 minutes, then remove them and allow them to cool. Strain the broth again. Now you can set it aside for a while.

Take care of vegetables: cut onions and carrots into slices. Use only the white part of the leeks. Peel the potatoes and cut into small slices. Crush the clove of garlic. Tomatoes peel and cut into 8 parts. Remove the seeds from the tomatoes. Crumble the celery stalk into small pieces. In a saucepan, heat the vegetable oil and fry on it vegetables: leeks, onions, carrots, 1 clove of garlic and celery. Stir the vegetables constantly so that they do not burn. After a while, add potatoes, thyme, bay leaves, fennel and orange peel to the pot.

Pour the vegetables with fish broth. Put the fish in a pan and cook it on low heat for 15-20 minutes. Then add in the soup tomatoes, white pepper, saffron. After another 10 minutes add the scampi and shellfish. Give them a good warm up in the soup.

Now rub the remaining 4 cloves of garlic with vegetable oil. Spread garlic 8 slices of white bread on both sides. Fry the bread in a frying pan.

When the scampi and shellfish warm up well, fromSoup is taken out of the fish. They lay out on a platter. Separate the bones from the fish. The soup is poured into the soup ture in which you will serve the dish. When filing in each plate put a large piece of fish without bones and pour it with soup. Also put in each plate a scampi and a shellfish in the sink. Decorate with tops of parsley. Serve your fish soup buyabes with warm toasts of white bread.

Bon Appetit!