Tuesday, July 24, 2012

Bouillabaisse (French Fish Soup)

     1 tablespoon olive oil
     1 onion, thinly sliced
     500 grams of tomatoes, cut into quarters
     1 stalk of fennel, thinly sliced
     5 cloves garlic, crushed
     600 grams of potatoes, diced
     2.5 grams of red snapper, cleaned and made ​​fillets
     250 grams of shrimp
     2.5 liters of hot water
     1/4 teaspoon saffron or turmeric powder finely
     salt to taste
     ground pepper to taste
     1 bay leaf sheet

How to Make:
     Enter the olive oil, onions, tomatoes, fennel, garlic, and potatoes in a saucepan. Cook over low heat, stirring gently. Enter the fish and shrimp, pour all the hot water. Stir gently and put powdered saffron or turmeric fine. Add salt, pepper, and bay leaf, cover the pan and let stand for 18 minutes.
     Serve while hot.

Serves 6


     Bouillabaisse is more delicious eaten with la rouille or soft potatoes.
     as veriasi, instead of red snapper with other types of fish or shrimp with crab instead of a small size.

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