Introduction : For original bouillabaisse, take fish such as sea wolf, gilthead sea bream, gurnard, pike cod, scorpion fish, petrale sole and sole.
Preparation : The fish is cleaned in detail and cut into bite-sized pieces.
Next, put the fish with all the spices, the wine and the olive oil and fill the saucepan with about 1 1/2 l of water.
The bouillabaisse is cooked quickly, the fish should be cooked but still recognizable, that is, not completely disintegrated.
To serve: Best served in a hearty large saucepan or kettle (see illustration), sprinkle chopped parsley on top. It is usually served with fresh French white bread.
There are several types of fish soups, the main difference being the type of fish used and the waters where it was caught. The fish that cannot be kept in our country can be replaced by pike-perch, turbot, whitefish and conger eel if necessary.
Tip: Always use aromatic spices to enhance your dishes!
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