Marseille Bouillabaisse soup
Origin of the recipe
Like many other famous national dishes, Bouillabaisse, or "Marseille fish soup," originated in the lower classes. Initially, it was a soup made by Marseille fishermen, using the leftovers of various types of unsold fish. However, more sophisticated seafood was later added to the fish. This soup is now served in fine restaurants, but it's also easy to make at home.
What do you need for cooking?
Ingredients
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Seafood
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Onion
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Butter
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Chicken bouillon cube
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Salt, pepper
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Water
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Cream
Kitchen utensils
- Knife
- Board
- shoulder blade
- Deep frying pan
Step-by-step recipe
Step 1:
Cut the onion into 1 cm cubes and fry in butter in a deep frying pan over low heat.
Step 2:
Peel and dice the potatoes into medium cubes, add to the pan and fry until coated with oil.
Step 3:
Pour in water, add a chicken bouillon cube, season with salt and pepper, and stir. Cook over medium heat until the potatoes are tender.
Step 4:
Add seafood mixture, bring to a boil and cook for 3-5 minutes.
Step 5:
When the seafood is cooked, pour in the cream, stir and cook for another minute.
Step 6:
Season with pepper to taste, stir and turn off the heat.
Step 7:
Transfer to a bowl, garnish with herbs and serve.
Cooking tips
Try not to overcook the onions and potatoes – the vegetables will still be cooking.
Use a mixture of shrimp, shellfish (such as mussels), fish pieces, and squid rings for the soup.
