Bouillabaisse with Saffron
Soups • French
Description
Bouillabaisse with Saffron
Ingredients
- Onion 1 piece
- Garlic 6 cloves
- Thyme 2 sprigs
- Olive Oil 4 tablespoons
- Tomatoes 0 lbs
- Bay leaf 2 pieces
- Salt to taste
- Saffron 1 teaspoon
- Ground Black Pepper to taste
- Frozen White Mushrooms 10 oz
- Peeled Cooked Shrimp 10 oz
- Sole fillets 0 lbs
- Mayonnaise 5 oz
- Mild Chili Spice ½ teaspoon
- Passata Tomato Sauce 1 tablespoon
- French Baguette 1 piece
Step-by-Step Guide
Step 1
Finely chop the onion and half of the garlic, sauté in a pot with 2 tablespoons of olive oil. Add the washed thyme leaves.
Step 2
Peel and dice the tomatoes and add them to the pot. Add the bay leaf and saffron. Pour in 2 cups of water, stir, and bring to a boil. Season with salt, add black pepper, and cook, stirring, for about 25 minutes.
Step 3
Peel the shrimp. Clean the mussels thoroughly with a brush. Cut the fish fillet into equal pieces. Add the fish to the pot, and after 3–5 minutes, add the seafood and cook for 5–10 minutes. Remove the fish and seafood with a slotted spoon and set aside.
Step 4
Strain the contents of the pot through a sieve, return the mixture to the pot, and add 1 tablespoon of oil. Quickly bring the soup to a boil. Add the fish and seafood. Remove from heat, season with salt and pepper, and cover.
Step 5
Finely chop the remaining garlic, combine it with mayonnaise, chili, and tomato paste, and mix the sauce until smooth.
Step 6
Slice the baguette, brush one side with the remaining olive oil, and toast in the oven. Rub the oiled side with garlic. Serve the soup with croutons and the sauce in a separate dish.
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