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Bouillabaisse

Bouillabaisse or Marseille ear is a fish soup of French cuisine. Its preparation is most common in Marseille, hence the second name. More details about the bouillabaisse...Seafood bouillabaisse soup was once considered the traditional food of French fishermen. Bouillabaisse, whose recipe is simple, hearty and affordable, has evolved over time into a reasonably expensive dish from French restaurants. To some extent, bouillabaisse is the French analogue of the Russian ear, because it is based on fish and spices.

The use of several varieties of sea fish at once is the main feature that characterizes bouillabaisse soup. The recipe for making it is not very complicated. First, you need to clean, gut and rinse the cooked fish well. Then cut off the tails and heads, put them in cold water and cook strong broth. Once the stock is ready, the heads and tails should be pulled out and the stock strained. After that, spices, onions, carrots and other ingredients are added.