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Bouillabaisse - classic French fish and shellfish soup!

Name: Bouillabaisse - classic French fish and shellfish soup!
Yield: Portions
Cuisine: French
Ingredients: 200 gram cod boneless; 200 gram salmon; 200 gram catfish; 12 pcs crayfish; 1 kg fresh shrimps; 2 pcs carrot; 1 pcs fennel; 1 pcs onion; 2 cloves garlic; 1 tbsp tomato puree; 2 tsp sugar; 0.3 lemon (juice only); 1 pinch saffron; 3 pcs tomato; 2 pcs celery sticks; 6 dl shellfish broth; 6 dl vegetable broth; 3 dl mussel broth; 2 dl white wine; water to the broth; salt and pepper; a little fresh thyme

This tastes absolutely fantastic and the key here is to create a good broth.

Ingredients

200 gram cod boneless
200 gram salmon
200 gram catfish
12 pcs crayfish
1 kg fresh shrimps
2 pcs carrot
1 pcs fennel
1 pcs onion
2 cloves garlic
1 tbsp tomato puree
2 tsp sugar
0,3 lemon (juice only)
1 pinch saffron
3 pcs tomato
2 pcs celery sticks
6 dl shellfish broth
6 dl vegetable broth
3 dl mussel broth
2 dl white wine
water to the broth
salt and pepper
a little fresh thyme

Bouillabaisse is a classic French fish and shellfish soup. In France, this is made everywhere and everyone has their own twist on this soup. What they all have in common is that it must be made on a good concentrated broth and contain a minimum of 3 varieties of fish, shellfish, tomatoes, onions and saffron. In this variety I use many good ingredients and it takes some time.

This is a slightly more advanced recipe with many elements and which takes some time to make. The time is needed to bring out the good flavors in the broth. I make broth from shellfish, vegetables and mussels. This is not an everyday soup, but a feast! If you have not tasted a proper Bouillabaisse, you just have to try. This is definitely one of the best soups in the world. Watch the video below to see how to make it.

Step 1

Start by finding a large pan and fill it with water. Bring to the boil and add salt. Boil the crayfish for about 1 minute and place directly in cold water. Leave them there until they are cool. This makes it easier to remove the meat from the shell. Remove tails and claws and save on the head and body for broth. Peel a squash, grate it and put it in a bowl. Feel free to cover with plastic wrap.

Step 2

Put the shell of the prawns and crayfish in a saucepan with hot oil and cook for a few minutes until they get a golden color. Pour on water so that it covers the shell and turn down the heat so it only boils. Let boil for 1 hour and strain off the broth.

Step 3

Mussel broth: Find a pot and add 2-3 tablespoons of butter. Add finely chopped shallots and cook until the onion begins to soften. Rinse the mussels well and discard any damaged shells. Put the mussels in the pan and stir well. Bake for a minute before pouring on the white wine and putting on the lid. Strain the mussels and preserve the broth. You can also use the mussels in the soup afterwards if you like.

Step 4

Cut up the carrot, onion, garlic and fennel and place in a saucepan with a little oil. Cook until they start to soften. Add 1 tablespoon tomato paste and sugar. Let fry for a few minutes before adding saffron, tomatoes, a little thyme and water. Let cook for about 30 minutes until all the vegetables are completely soft. Mix this vegetable mixture evenly with a hand mixer.

Step 5

Mix all the broth together and boil down to the desired consistency. Season with salt and a little lemon. Cut the fish into suitable pieces and add just before serving. They only need to soak for about 3 minutes before they are done.

Step 6

Add the crayfish and let it soak for another minute. Pour into some nice bowls and sprinkle over some shrimp at the end. Finish with a little fine parsley and preferably a few drops of good olive oil. Serve with an aioli with chili and saffron and crispy slices of baguette. Enjoy a wonderful meal. Good luck.