Hot soup “Bouillabaisse”
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1,5 kg fish heads and trims
600 g fillet of seafish
250 g seafood cocktail "Vodniy mir"
3 l boiling water
1 carrot
4 cloves garlic
100 g smallage
400 g tomatoes in brine
100 ml dry white wine
50 ml olive oil
4 bay leaves
to taste all spice, parsley, salt

Place the fish heads and trims onto a pan and cover with boiling water, seasoned with salt. Add the whole onion, sliced ​​carrots, parsley root, bay leaf and allspice. Bring to a boil and cook for an hour and a half. Then strain the stock.

Prepare the dressing. Chop celery, onion, garlic, chili pepper and fry everything in olive oil. Add tomatoes, pour the wine, put the thyme, pepper and crushed fennel. Toss and steam the mixture, covered, for 5-minutes. Then add the dressing to the soup.

Cut fish fillets and place into the soup. Bring to a boil and cook over 15t minutes. Strain seafood mix from oil, add to the soup and cook for one minute. Season with chopped herbs, salt, pepper and bring soup to a boil.

Serve with lemon slices and basil leaf. Bon appetit!


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