Buyabes soup without wine with celery

A delicious dish of French cuisine – bouillabaisse! Once this soup was a cheap dish, it was cooked by poor fishermen from the remains of unsold fish for the day. And they poured into this soup the grass that was at hand. Today, the composition of this dish includes different varieties of fish and other seafood, which in our time makes it truly delicious.

katyushka-cheesecake

Recipe author

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Composition / ingredients

servings:

Red Fish (you can take the head or tail part)

600

Mussels

300

Squid

200

Shrimp

200

Onion

Celery

200

Carrot

Salt

to taste

Spices dry

to taste

Vegetable oil

Water (approximately 2.5 liters of water)

2.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 63 % 5 g

Fats 25 % 2 g

Carbohydrates 13 % 1 g

45 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 45 min

Step 1:
Cook the fish broth for 1 hour after boiling over low heat. Then add the sliced celery and carrots. Fry the onion in preheated oil for 5-7 minutes, add paprika, mix well and fry for another 1 minute. Put the onion in the broth.
Step 2:
Add fire. When the broth boils again, add the mussels.
Step 3:
After 5 minutes add the shrimp, and after 5 more squid.
Step 4:
After adding the squid, cook for 3 minutes and turn it off.
Step 5:
The soup is ready! Enjoy your meal!