Ingredients

Features

Description

1. Remove the shrimp heads, then remove the rest of the shell and set aside. If you use larger shrimp, remove their intestinal tract and cut each shrimp in half lengthwise.

2. Heat the oil in a saucepan over medium heat. Add deferred shells, garlic, onion and fennel. Fry, not leading to brown, about 8-10 minutes

3. In a saucepan add the tomato paste, canned and fresh tomatoes. Stir and cook over medium heat for 2-3 minutes, stirring occasionally.

4. Carefully add chilled fish broth in a saucepan. Cover and bring to a boil. Reduce heat and simmer 45 minutes, stirring occasionally.

5. Skip the soup through a sieve. Discard the shells of shrimp. The remaining mixture was put in a food processor and make a puree.

6. Return the soup to the pot. Add the fennel and cook on low heat for 20 minutes, add the saffron, orange zest and juice, bring to a boil. Reduce the heat, add the fish fillets and shrimp, simmer 5 minutes, then serve.

Bouillabaisse can not be submitted without the croutons with garlic mayonnaise aioli — dunking them in a soup, it is an integral part of the meal.

Translated by site: wday.ru