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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.
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
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.
PRESENTATION
Serve with the Rouille sauce.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
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Ratings(1)
fabby Rangel
23/03/2018 13:33:46
Muy buena
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