Marseille ear - bouillabaisse

6 servings


Pour olive oil into the pan and put the finely chopped onions there; let it fry slightly over the fire. Add the finely chopped tomatoes as well as a pre-cooked mixture (approximately 50g) of dill, parsley, bay leaf, char, garlic, pepper and saffron. Then add the potatoes, sliced. Top with the peeled fish. After some time of aging, pour boiling water into the contents of the pan (at the rate of 1 glass per person, plus a certain amount per cook). Put the pan on a high heat, bring the liquid to a boil. Boil for 15-20 minutes. After that, taking out the fish, add a little flour fried in olive oil to the broth. Then pour the slices of bread, put in advance in the dish, with the broth from the pan (several slices per person). Remove the fish, put carefully on a plate, put half a portion of potatoes around the fish. Crush the rest of the contents of the pan and add to the broth.