Usuba
Bouillabaisse with Seafood and White Wine
A classic French fish soup with a variety of seafood, aromatic vegetables and spices. Bouillabaisse is made from a mixture of fish and seafood — the composition can vary depending on ingredient availability, but a variety of types is essential.
- Total
- 60 min
- Standard serving
- 694.4 g
Ingredients
Total 20- Shrimp
75 g≈ 6 pcs - Bay leaf
0.125 g≈ 1/4 pcs - Black peppercorns
1.8 g≈ 3 pcs - Oranges
37.5 g≈ 1/4 pcs - Olive oil
12.5 ml≈ 2.5 tsp - Onion
37.5 g≈ 1/4 pcs - Leek
0.25 pcs - Fennel
62.5 g≈ 1/4 pcs - Garlic
3 g≈ 1 clove - Chopped tomatoesконсервированный
100 g≈ 3.5 slice - Dry white wineбелый
62.5 ml≈ 4 tbsp - Thyme
0.375 g≈ 1/4 sprig - Dried marjoram
0.195 g - Saffron
to taste≈ 1/4 tsp - Sockeye salmon
75 g - Hake
75 g - Cod
75 g - Mussels
75 g≈ 1/3 can - Salt
to taste - Black peppercornsмолотыйto taste≈ 1.5 pcs
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Clean the shrimp, set the shells aside — they will be needed for the broth.
- 3
Step 3
Boil 1.5 liters of water in a pot. Add shrimp shells, bay leaf, orange zest, and black peppercorns. Simmer over low heat for 15 minutes.
- 4
Step 4
Heat olive oil in a thick-bottomed pot.
- 5
Step 5
Fry finely chopped onion until transparent.
- 6
Step 6
Add the leek, sliced into thin rings, and fennel, sliced into thin slices. Salt, reduce the heat to minimum, cover with a lid and simmer for 20 minutes.
- 7
Step 7
Increase the heat. Add minced garlic and fry, stirring, for 1–2 minutes. Pour in canned tomatoes and white wine. Cook for 20 minutes.
- 8
Step 8
Strain the shrimp broth and pour it into a pot with vegetables. Add thyme, marjoram, saffron, and ground black pepper. Simmer for 10 minutes.
- 9
Step 9
Put fish cut into large pieces into the soup. After 2 minutes, add the mussels. After another 2 minutes, add the peeled shrimp. Cook for about 2 minutes until the shrimp are cooked through.
- 10
Step 10
Serve the soup immediately while it is hot.
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