Bouillabaisse Fish Soup
by Editorial Staff
A very simple and quick recipe for fish bouillabaisse soup at home, which can be easily prepared in just 15 minutes. If you love seafood, then this fish soup will be your favorite first course.
Cook: 15 mins
Serving: 1
Ingredients
- Trout – 100 g
- Pike perch – 70 g
- Mussels – 6 pieces
- Tiger shrimps – 6 pieces
- Onions – 45 g
- Tomato – 110 g
- Wine – 30 g
- Vegetable oil – 30 g
- Tomato paste – 1 teaspoon
- Sugar – 1/2 teaspoon
- Garlic – 1/2 clove
- Fresh basil – 1 sprig
- Salt to taste
- Ground black pepper – to taste
- Water – 250 ml
Directions
- To prepare the bouillabaisse fish soup, first prepare the food. We prepare bouillabaisse from fish and seafood such as pike perch, trout, tiger prawn tails and mussels. Peel the onion and cut into large cubes.
- Turning on maximum heat, sauté (in a saucepan) onions in vegetable oil.
- Wash the tomatoes, remove the stalk and cut into large cubes.
- Add wine to the saucepan with browned onions. After evaporating the alcohol, add the tomatoes. Leave on fire for 2 minutes.
- Then add tomato paste and sugar. Mix.
- Add all seafood. Simmer for 4 minutes.
- Add water to completely cover all seafood. Leave the fish soup for 10 minutes. Then season the bouillabaisse with salt and pepper.
- Add finely chopped garlic and fresh basil.
- Healthy and delicious bouillabaisse fish soup is ready.
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