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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Ingredients6 portions
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.
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