Preparation. Bouillabaisse


  • fresh fish of different varieties – 1.5 kg
  • Tiger shrimp – 200 g
  • mussels – 200 g
  • squids – 200 g
  • scallops – 200g
  • onions (or shallots) – 2 pcs.
  • Carrots – 2 pcs.
  • bay leaf – 2 pcs.
  • zest of one lemon
  • Tomatoes – 500g
  • celery – 2 pcs.
  • black pepper
  • herbs (Farm set)
  • a little white wine
  • Fennel – 2 heads

For the croutons

  • baguette – 1 pcs.
  • butter
  • Garlic – 2 cloves

For the sauce “Rui”

  • egg yolk – 1 pc.
  • lemon juice and lemon peel chopped – 1 tsp
  • Saffron – 3 stamens
  • black pepper – 4 pea
  • Dijon mustard – 1 tsp
  • Olive Oil – 300 ml
  • salt
  • cayenne pepper – a pinch
  • Garlic – 1 small clove

Prepare fish for broth. Clean, Fillet postponed, and the tail, fins, bones and head left to the broth. Wash and clean the carrots, onions, celery and tomatoes. Cut carrots and celery diced onion in half and put the stew for half an hour, pour the wine and evaporate the alcohol. Vegetables need to boil, and only then add the quartered tomatoes and spices (bay leaf, black pepper, herbs). To the floor ready, add the vegetables fish head (eyes and gills remove), bones, fins and tails. Cook with vegetables over low heat until tender, do not forget to remove the foam from the broth. While the stew broth itself, slice fennel stripes. In tolstodonnoy pan, where it will be done to a turn buyabez, fry the fennel in olive oil. Ready broth (the vegetables and dice can be thrown away) several times through a sieve (cheesecloth) and pour in to the fennel. Add salt to taste and boil. Fish fillets cut into small cubes, seafood thaw in the refrigerator in advance, good wash and clean. Add the boiling broth seafood and fish, cook a few minutes until tender over medium heat. Allow the soup to infuse. “Rui” portions Serve hot with croutons and dressing.

Croutons: dry loaf in the oven or in a pan, pre-lubricated with oil. Rub garlic toasts.

Sauce “Rui“: Whisk with a fork egg yolk with mustard. Add olive oil. Squeeze the garlic through chesnokodavku. Stir in cayenne pepper, salt, saffron, lemon juice, garlic with whipped egg yolks with mustard. Mix well until smooth emulsion. The sauce becomes quite sharp and spicy. Serve with croutons (toasted bread to dip in the sauce).