Bouillabaisse 🤢

Fish comic

Bouillabaisse is, in its most austere form, an assertive, flavoured, richly structured saffron-seafood stew, almost always served in two courses.

When properly prepared, the fish is baked in a soup, not stewed, and is served along the French Mediterranean coast. The spicy fish soup known as bouillabsse has long been one of the most popular soups and stews in France and many other parts of Europe.

The broth is served in a bowl with rouille bread, seafood and vegetables are served separately in bowls or on a plate. Other ingredients in the broth are saffron, garlic, onions, thyme, salt, pepper, salt and pepper. Bouillabaisse Marseillaise is usually served with fish on one side and seafood on the other, but it is up to the chef to decide whether to serve it with seafood or vegetables.

The extraordinary tomatoes really stand out. I used the oven-baked chicken dish.

The broth should be made from tomatoes – dried orange peel and saffron cooked in olive oil (or good olive oil). Add the olives and oil and finish the dish with a little salt and pepper and a touch of garlic powder and some fresh basil.

Cut the potatoes into large slices and cook in salted water for 15-20 minutes (as long as they are peeled). Add to the pot and simmer for another 15 minutes, until the potato is tender, about 5 minutes.

When you are ready, add the sliced fish, starting with the thickest slices and the smallest, and start cooking immediately, feasting at least twice. If you are cooking a large batch for this bouillabaisse recipe, you can cook it once before it freezes and freezes another time, or for the time it takes to cook. I break them up into batches because it can be difficult to put the broth in one. So I cook a few large fish first, then I remove the smaller pieces and cook them.

The most important thing is not to overcook the seafood and, more importantly, what you soak in the bread. I use white bread soaked in fish broth and saffron, but you can probably use any system you might not be used to eating that much fish – rich food, so I strongly recommend you try this bouillabaisse when you are in Marseille in the south of France.

The actual cooking of the fish soup takes only about 20 minutes, then the dish should be served immediately. To create the stew base, the dishes must be refined and cooked with fish and seafood. The cooking intensity causes fish broth to be mixed with oil and butter, which is further enhanced by the seasoning from pieces of fish. Finally, the consistency of a creamy soup is achieved, but bread and side dishes can also float briefly in the soup and, slightly soaked, develop the typical taste.

Add grated cheese and rouille to the fish soup and cook the seafood for a few minutes. Bring the soup with the tense bouillabaisse back to the boil, pour over the soup and season to taste. Slice the baguette and fry briefly in a pan, then pour into the broth and season carefully with salt, pepper, garlic powder, salt and pepper.

If the idea of making a recipe for seafood bouillabaisse is completely daunting, then you should know that I have made one and ate it, and I’m still alive.

Food: Bouillabaisse

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