Wine-Free Bouillabaisse with Celery
A gourmet French dish — bouillabaisse! This soup was once a cheap meal that poor fishermen cooked from whatever fish hadn't sold that day, tossing in whatever herbs were on hand. Today it's made with several kinds of fish and other seafood, which is what turns it into a real delicacy.
Cooking method
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Step 1:
Simmer the fish broth over low heat for 1 hour after it comes to a boil. Then add the celery and carrot, cut into pieces. Sauté the onion in heated oil for 5–7 minutes, add the paprika, stir well, and cook for another minute. Add the onion to the broth.
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Step 2:
Turn up the heat. When the broth boils again, add the mussels.
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Step 3:
After 5 minutes add the shrimp, and 5 minutes after that, the squid.
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Step 4:
Once the squid is in, cook for 3 minutes and turn off the heat.
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Step 5:
The soup is ready! Enjoy!
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps, peeled and frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Fried squid - 175 kcal/100g
- Boiled squid - 110 kcal/100g
- Squid fresh - 74 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Vegetable oil - 873 kcal/100g
- Fried mussels - 59 kcal/100g
- Boiled mussels - 50 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Red Fish - 191 kcal/100g
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