🐟 Seafood Soup with Garlic Baguette (Bouillabaisse)

🐟 Seafood Soup with Garlic Baguette (Bouillabaisse)

Rich seafood broth, tender white fish, shrimp, mussels, saffron, tomatoes, and crispy garlic baguette on the side. French comfort, but without the restaurant drama.

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Ingredients

Soup:

• White fish: sea bass, sea bream, or cod — 800–900 g
• Seafood: shrimp and mussels — 500–600 g
• Fish bones/heads — for the broth
• Onion — 1
• Garlic — 3–4 cloves
• Tomatoes — 350 g
• Olive oil — 2–3 tbsp
• Saffron — a pinch
• Bay leaves — 1–2
• Orange zest — a little
• Salt
• Black pepper

For serving:

• Baguette
• Garlic

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Preparation

1. Make the broth.

Sauté the onion and garlic in olive oil for 5–7 minutes.

Add the fish bones/heads, tomatoes, bay leaves, orange zest, and saffron.

Pour in 1.5 L water and simmer for about 30 minutes.

Strain the broth.

2. Make the soup.

Return the broth to the heat.

Add the firmer fish and cook for 5 minutes.

Then add the delicate fish and seafood. Cook for another 3–5 minutes.

Do not overcook.

3. Prepare the garlic baguette.

Toast the baguette slices.

Rub them with garlic.

4. Serve.

Place the fish and seafood into bowls, then pour the hot broth over the top.

Serve with garlic baguette on the side.

Видео 🐟 Seafood Soup with Garlic Baguette (Bouillabaisse) канала One.minute.kitchen