Tasty Bouillabaisse

Marseille fishermen soup.

Ingredients

• Dorado - 1 pc.
• Seabass - 1 pc.
• Red mullet - 1 pc.
• Salmon (tail) - 1 pc.
• Fresh octopus - 1 pc. (500 g)
• S / m shrimp 16/20 - 4 pcs.
• Mussels on the valve in / m - 8 pcs.
• Mini cuttlefish - 300 g
• Tomatoes in their own juice - 120 g
• Onions - 200 g
• Carrots - 200 g
• Celery root - 100 g
• Celery stalk - 100 g
• Fennel, root - 1 pc.
• Dried tomatoes - 5 g
• Olive oil EV - 50 g
• Whole carnation - 5 buds
• Garlic - 4 cloves
• White wine - 150 g
• French baguette - 4 slices
• For the roui sauce:
• Potatoes - 100 g
• Mayonnaise - 30 g
• Garlic - 2 teeth
• Saffron - 5 stamens
• Salt
• Pepper

Directions

1. Remove the gills from fish, put them in a saucepan, fill them with cold water, salt them and put them on a small fire.
2. We clean the octopus under running water, remove the beak, eyes, ink sac. We cut the head and wash it out, cleaning out the excess.
3. Take half of the onion and carrots, cut into arbitrary large pieces. We do the same with celery root. Cut off the top third of fennel (which has curly greens).
4. Add all this to a hot skillet with vegetable oil and fry over high heat, stirring often. Add chopped garlic, cloves, fry until the vegetables blush and remove from heat.
5. Remove the foam from the fish broth. As soon as the broth boils, add the octopus there. I didn't cook it whole, but immediately cut it into pieces. In order for the octopus to be not tough, it must be cooked for at least one hour.
6. As soon as the broth ceases to foam, we throw our fried vegetables into it and cook over low heat until the octopus is cooked.
7. Cut the remaining onions and carrots into small cubes. We also cut the fennel (20 g). The stalk of celery is in thin plates. Chop the garlic with a knife.
8. Dried tomatoes and doused with extra virgin olive oil overnight. Pour this oil along with the tomatoes into a frying pan and add our chopped vegetables on it.
9. As you know, you cannot fry in Extra Virgin oil. For it is not suitable for high temperatures and will turn into a carcinogen. Therefore, we cook on the lowest heat, simmer vegetables so that they give up their moisture.
10. Next, add wine, evaporate it and add tomatoes in their own juice without skin, punched with a blender.
11. Add 2 tsp. sugar, cook, stirring, for a couple of minutes, and pour the fish broth through a sieve.
12. Extract the meat from the boiled fish and add it to the soup. Checking for salt and pepper.
13. When the broth boils, add shrimp, cuttlefish, mussels. As soon as the soup starts to boil, remove the bouillabaisse from the heat.
14. Peel the potatoes, chop them arbitrarily, boil them, make mashed potatoes from them, adding saffron to them. Add mayonnaise, freshly ground pepper, garlic to the puree through a press.
15. We put this mass on a piece of baguette dried in a frying pan, sprinkle with freshly ground pepper and herbs, and serve with bouillabaisse soup.
16. The bouillabaisse soup is ready. Bon Appetit!