Classic French Fish Soup – Bouillabaisse

200g of cod or zander
200g of salmon
8 shrimps
2 squid
8 mussels
8 scallops
1 small shallot
1 small fennel
2 tomatoes
100ml white wine
40 ml of brandy
1 tablespoon of tomato concentrate
1 liter of fish boulion
Bay leaf
a bit of chili
clove of garlic
teaspoon of saffron
a pinch of Roman cumin
olive oil
salt pepper

  We put the finely chopped shallot and garlic into hot oil. Then add fennel, bay leaf and saffron. Fry about 2 minutes and pour the brandy. When the alcohol evaporates add the mussels and pour the wine, then cover the pot for a few minutes for the mussels to open. Add the chili and pour the fish broth. Bring to a boil and then add the diced tomatoes. Season with Roman cumin and lemon. Reduce the heat and then add the chopped pieces of fish, squid, shrimps, scallops, etc. what seafood we have in the fridge. Cook on low heat for about 5 minutes and season with salt. It is very important to season the salt at the very end, because both seafood and fish already have salt in themselves, it is also easy to sauté this soup.

We serve soup in deep soups or soup plates, decorating with green flowers fennel and parsley. as this is a traditional soup in France, a baguette will be an indispensable element. She only fits here perfectly. Bon Appetit

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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