Shrimp soup - amazing Marseille bouillabaisse recipe

Bouillabaisse is Marseille fish and seafood soup with a rich history. It was invented by simple fishermen, but the variety of recipes today surprises even gourmets. Especially often this shrimp soup is prepared on the Mediterranean coast of France, namely in Marseille.

The History of Bouillabaisse Shrimp Soup

Historically, the dish is associated with Marseille fishermen. Bouillabaisse was once prepared by the poorest sections of society. In fact, the soup was cooked from shellfish and fish, which could not be sold in a day. However, the recipe gradually became more complicated, and more and more new products were added to the soup, so the dish became more tasty and spicy.

There are different versions of the recipe. Now there are expensive varieties that include different seafood (for example, lobsters). In Marseille restaurants, the dish is prepared from fresh fish with the addition of white wine and saffron. In some versions, the addition of lobster is suggested.

In the 19th century, bouillabaisse began to be served in restaurants. At the same time, the city of Marseille is very scrupulous about the national dish with a rich history. Since 1980, the Buaybese Charter has been in force, defining the ingredients and methods of preparation.

We offer a recipe for options on how to cook bouillabaisse.

The classic recipe is not distinguished by the presence of expensive components, although the basis is still seafood. The soup has a delicate taste and a charming aroma.

But bouillabaisse is not an easy soup, and it’s not easy to serve either. An obligatory serving element is croutons – dried white croutons, which are served on a separate dish (the more – the tastier!), which must be dipped in a specially prepared Rui sauce.

This is a spicy garlic sauce. By the way, it is quite easy to prepare, the main thing is to have all the necessary ingredients on hand:

Vegetable oil – 125 ml
Yolk – 1 pc.
Chili pepper – 1/2 pod
Garlic – 2 cloves
Salt – 2 pinches
Ground saffron – 2 pinches
Black ground pepper – 2 pinches

Garlic cloves are passed through a press, salt is added. A few pieces of chili pepper are also passed through a press, ground saffron, pepper are added. Add yolk and mix. Lastly, extra virgin olive oil is added to the sauce.

Rui spicy croutons are the perfect, time-tested addition to the thick flavor of fish soup. The soup itself can be sprinkled with chopped herbs – it will not be superfluous at all. Bouillabaisse, like Rui sauce, is quite spicy, so those who have stomach problems should beware of eating a fisherman’s dinner.

Step by step method

Step 1

Let's prepare the broth. To do this, take 2.5 liters of water, put peeled and chopped carrots, onions and pieces of fish.
Step 2

After boiling, cook over low heat for about 20 minutes, not forgetting to collect the foam. A little later, add spices.
Step 3

We clean the celery root and cut into cubes. On a fine grater, three peeled garlic, lemon zest.
Step 4

Pour boiling water over the tomatoes, remove the skin. Chop the pulp very finely. Can be grated.
Step 5

We take out the fish from the pan, let it cool a little, clean the meat from the bones.
Step 6

In a saucepan with a thick bottom, mix and melt the sunflower oil and butter.
Step 7

We clean the shrimp. We put the heads and shells in oil, fry for a few minutes, then remove. As a result, the oil will acquire a special aroma.
Step 8

Fry the diced onion in fragrant oil.
Step 9

Add tomatoes, remembering to stir regularly. Then add garlic and lemon zest.
Step 10

Then add celery. After that, tomato paste.
Step 11

Mix and simmer for a couple of minutes. This will be the roast for the Marseille soup.
Step 12

Pour in the fish broth. We cook for about 20 minutes.
Step 13

We put spices, fish meat. Stir, leave for a couple of minutes.
Step 14

Now we send mussel meat and shrimp to the soup, pour in the wine. Cook for another 15 minutes.
Step 15

A couple of minutes before the end of cooking, add chopped dill.
Step 16

Be sure to let the soup stand for a quarter of an hour under the lid. The dish will cool down a little and its taste will become brighter. Now you can safely treat your household. They will certainly like such an unusual fish soup.