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Kiwilimón

Seafood Soup (Bouillabaise)

Name: Seafood Soup (Bouillabaise)
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Francesa
Ingredients: 2 tablespoons olive oil; 1 cup onion, finely chopped; 1/2 cups celery; 3 cloves garlic; 1 tablespoon thyme; 500 grams fish bone; 1 cup white wine; 1 tablespoon whole black pepper; 1 pinch saffron; 1 cup leek, cut in julienne; 3 cups tomtato, peeled and cut into cubes; 1 cup fennel, cut in julienne; 2 tablespoons fresh parsley, chopped; 1 kilo varied fish, without skin and cut into cubes (snook, red snapper, saw, etc.); 500 grams shrimp, peeled and deveined; 250 grams mussel; 250 grams clam; to taste black pepper, to taste

30 mins

Half

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The "Bouillabaise" seafood soup is a typical Provencal soup, particularly from the city of Marseille, France and is very similar to the Caldeirada de Portugal. The soup is made from different fish and seafood.

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Ingredients

6 portions

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Preparation

For the broth: In a large skillet, heat the olive oil. Add the onion and celery. Season with salt and pepper. Stir for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaves, pepper and thyme.

Add the bones of fish, water and wine. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes.

For the Bouillabaise: Put the fish stock to cook over low heat. Add the saffron, the pore, the tomatoes, the fennel, the garlic and the parsley. Season with salt and pepper.

Add the fish and cook for 8 minutes. Add the shrimp, mussels and clams. Cook for 6 minutes, or until the shells have opened. Discard all deposits that do not open. Season with salt and pepper.