A bouillabaisse is the pride and joy of Mediterranean fishermen, with its fish and bold seasoning.
3 kg of assorted fish and crustaceans (lobster, shrimp, mussels, sea horses, firmer-fleshed fish, etc.)
2 onions
1 leek
4 cloves of garlic, crushed
4 tomatoes, peeled and chopped
1 bay leaf
1 piece of orange peel
anchovy
salt and pepper to taste
1/2 cup olive oil
A bouillabaisse is the pride and joy of Mediterranean fishermen, with its fish and bold seasoning.
3 kg of assorted fish and crustaceans (lobster, shrimp, mussels, sea horses, firmer-fleshed fish, etc.)
2 onions
1 leek
4 cloves of garlic, crushed
4 tomatoes, peeled and chopped
1 bay leaf
1 piece of orange peel
anchovy
salt and pepper to taste
1/2 cup olive oil
Place all the vegetables, seasonings, and olive oil in a large pot
Clean the fish and crustaceans
Add the firmer-fleshed fish first
Stir the pot slowly, making rotational movements, so that the fish becomes well coated
Pour 3 liters of water over the fish and bring to high heat
It's crucial for the fire to be high so that the broth and oil blend together well
Simmer rapidly for 5-6 minutes
Add the more delicate-fleshed fish and continue cooking for an additional 6-8 minutes
Check the seasoning
The bouillabaisse should be very spicy
Serve with French baguette slices at breakfast, allowing for 4 or 5 slices per person
Place these slices in individual soup bowls
Gently remove the fish and place it on two trays
Pour the broth over the bread to moisten it
Serve 8-10 people.
