Ingredients

Features

Description

1. Fill the tomatoes with boiling water for 30 seconds. Drain, rinse. Peel and chop. Heat 2 tablespoons oil in a large frying pan and fry the onion, garlic, leek, fennel and celery for 5 minutes until soft. Add the tomatoes, orange zest, chili, saffron, bay leaf, thyme and 600 ml of water; boil. Season and cook for 20-25 minutes

2. Cut the fish fillets into equal pieces and add to the pot. Cook over medium heat for 2-3 minutes, without stirring. Add the mussels and shrimp and cook for another 5 minutes, until the mussels will not open (discard all those who do not open), and the fish will not be easy to break.

3. Take the fish and seafood, to be postponed. Strain the broth through a sieve, retaining all the vegetables, return liquid to pot, add the remaining butter and boil for 2 minutes over high heat.

4. Return the vegetables, fish and seafood casserole. Serve with garlic toast. Dry slices of bread and rub with garlic. Serve the soup with garlic toast with cheese sauce and Rui.

Rui Sauce

Rui — a French mayonnaise with the scent of garlic, saffron and red pepper, a classic accompaniment to fish soups and kettle. To make the house a quick version of this sauce, you need to grind in a blender 2 cloves garlic, peeled and crushed 3 tablespoons mayonnaise, 1 tablespoon red pepper and 1 tablespoon of tomato paste. Season to taste.

Translated by site: wday.ru