Bouillabaisse

Heat oil in a large saucepan and sauté onion and garlic for 5 min. Add tomatoes with greens, juice, clear soup, parsley, salt and pepper and boil. Let simmer on low heat for 10 min.

Pour in Saint-Peters fish and barbel and do 5 min, then add salmon and sea wolf and simmer gently for another 5 min.

As the last step, add the plaice to the saucepan and gently wallow for 5 to 10 min until all fish are tender. Remove the greens from the clear soup, season as desired, and transfer the soup to a tureen.

Garnish with parsley and serve hot.

Serve with French white bread (baguette).

Serves 8.

Note: any type of fish can be used for the bouillabaisse, but those with firmer flesh must be cooked at the beginning so that all types are evenly soft. Shellfish, such as mussels and crabs, can also be used for the bouillabaisse.

Fish

Related Recipes:

BouillabaisseIntroduction : For original bouillabaisse, take fish such as sea wolf, gilthead sea bream, gurnard, pike cod... BouillabaisseFor the soup, peel and finely dice the garlic and onions. Clean, rinse and finely dice fennel, carrots and... BouillabaisseFor the bouillabaisse of the gurnard, red mullet and St. Pierre, cut the fillets on both sides from the middle... Conger Eel in the Style of the Fisherman From1000 g conger eel, about 3 cm thick – slices slices White pepper pepper – parsley, carrot, carrot... Saffron Vegetable Soup – Shorba B’HodraPasta dishes are always a good idea! Heat the olive oil in a large, heavy saucepan and sauté the onion... Polish Carp – In Polish SauceSlaughter the fish, pour off the blood into a container, add 1/2 spoon of vinegar. Scale the fish, gut it... Turkey Ragout in Sweet Potato on a Bed of Leeks with Cherry TomatoesPreparation (about 50 min): Remove skin from sweet potatoes, cut in half and hollow out. Cut off the hollowed... Turnip and Spinach Stew with Rolled BarleyRinse cooled selkkaree and place in a large saucepan. Add peppercorns, new spice, bay leaf, salt and unpeeled... Fish Fillet in Ham CoatClean the fish fillets, acidify, season with salt, place in a saucepan and bubble very gently on 2 or... Fillet of Gilthead on Orange SaucePreheat oven to 90 °C. Rinse the fish under cold water, scale and fillet. Rinse two oranges and peel off...