Bouillabaisse Fish soup Recipe of the for 6 people
We need 2,5Kg of fishes (scorpion fish, burbot(monkfish), Saint Peter(dory), gurnard, whiting, red mullet)
Recipe bouillabaisse
200g of onions 100g of leeks
3 cloves of garlic 3 tomatoes
1/2 dl of olive oil 1 strong pinch of saffron 1
branch of fennel 3 branches of parsley
1 bay leaf 1 branch of savory 2 orange peels salt, pepper
For the sauce make rusty(rust):
2 cloves of garlic 2 red peppers 1 pinch of salt 1 pinch of saffron 1 / 2dl of olive oil
The recipe(takings)
Scale fishes, empty them, clean them, cut the biggest in sections and keep(guard) the whole smallest.
Peel onions and leeks, chop them finely.
Peel cloves of garlic.
Crush them in the pestle(drumstick).
Peel tomatoes, deseed and cut in districts.
Pay 1/2 dl of olive oil into a stewpot, get back to(brown) it vegetables, spices and herbs for a few minutes.
Add then fishes, at first the firmest: scorpion fish, gurnard, burbot(monkfish).
Cast anchor of boiling water, cover and let cook in big hanging broth 6 in 8 minutes.
At this moment, add soft fishes: wolf, Saint Peter(dory), whiting.
Let cook any counterpart another 6 in 8 minutes.
Remove fishes with a skimmer and raise(draw up) them on a hollow dish(flat).
Serve the very hot fish soup accompanied with some rust.
Pay(Pour) 1/2 dl of olive oil into a stewpot, get back to(brown) it vegetables, spices and herbs for a few minutes.
Add then fishes, at first the firmest: scorpion fish, gurnard, burbot(monkfish).
Cast anchor of boiling water, cover and let cook in big hanging broth 6 in 8 minutes.
At this moment, add soft fishes: wolf, Saint Peter(dory), whiting.
Let cook any counterpart another 6 in 8 minutes.
Remove fishes with a skimmer and raise(draw up) them on a hollow dish(flat).
Serve the very hot fish soup accompanied with some rust.
