Rich French soup буйабес with unusual history is very tasty and useful, but is in it and some danger – they can be fond and rise because of a table, only when in a supnitsa already remains nothing! And then it will be necessary to think about following «day буйабеса» when you will bring together the friends and will sit together at a table, crackling крутонами and cheerfully stirring … 
Croutons with Ruy’s hot sauce – the ideal addition checked by time to dense taste of fish soup Ekaterina Kudryavtsev, personal archive
Interestingly that, according to an ancient French legend, буйабес Aphrodite for the husband Gefesta prepared.
The finest this dish,
I in volume am ready to give the oath!
In one pan – well and a miracle! —
Will find fish of all grades,
Abundance of pepper, onions, mussels, —
Here Greenwich itself loses weight!
All this in the best look
Also makes буйабес!
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Ekaterina Kudryavtsev, personal archive -
Ekaterina Kudryavtsev, personal archive -
Ekaterina Kudryavtsev, personal archive -
Ekaterina Kudryavtsev, personal archive -
Ekaterina Kudryavtsev, personal archive -
Ekaterina Kudryavtsev, personal archive
William Thackeray
Buyabes (фр. Bouillabaisse), or an ear in a Marseilles way – a cult dish of southern French cuisine – represents fish soup.
Buyabes, in a different way, usual ear, food of poor people. This soup was a traditional dish of the Marseilles fishermen and prepared from fish whom did not manage to sell in a day. On Saturdays in the port of Marseille the fish market on which it is possible to buy everything early in the morning opens that it is necessary for soul. In the evening fishermen counted up proceeds from the sold fish, and the remains sent in a copper with fish soup.
They put a big copper with sea water on fire and let’s to it heat up. When water began to boil, in it put the fish intended for soup, added vegetables and other components and left to cook. Having finished the work, fishermen sat down to table – буйабес was ready. In the book La Cuisiniere provencale published in France in 1895, about 40 species of the fish suitable for буйабеса, including a mackerel and sardines are listed.
As it is strange, but the only thing of "most correct" буйабеса cannot simply be. Even in Marseille, in the homeland буйабеса, owners of different small restaurants differently cook soup of the ancestors. Across all Europe the glory of a tasty and unique supchik was carried, it became culinary sight of Marseille, and many cooks abroad France, wishing to create at the restaurant the real atmosphere of France, try to get components for its preparation and to include буйабес in the menu. Soup буйабес is that dish which at least once in life each gourmet should try!
I think, this theoretical information will be enough to understand, what буйабес tremendous soup. So, we will begin soup preparation буйабес.
In house conditions for буйабеса it is possible to use practically any fish who is available at present, but the key moment – a combination of at least 4-5 species of fish, it is necessary to observe.
For буйабеса we will take 6 species of fish (800 g) and seafood (200 g): squid, shrimps, mussels, humpback salmon, tilapiya and cod.
First of all it is necessary to prepare a broth which will form a basis for future soup. Tails, the heads will be useful for such broth, to a bone, fins of those fishes which go for preparation буйабеса. Them we fill in with water and we put to cook. After they will cook, they can be thrown out.
Some fillet to a humpback salmon, cods, a tilapiya it is cut on big pieces. Shrimps it is cleared. A squid we clear and we cut on slices.
While the broth cooks, we will prepare one of the major components буйабеса – so-called «a bouquet гарни». In a sack from a natural fabric or a gauze we put 1 tablespoon of a polished orange dried peel, 1 bay leaf, black bell pepper, a basil, a nutmeg, ground ginger, a carnation. Spices we take to taste. Being in a sack, seasonings will not get to a broth, but will give it the unusual aroma and a soft taste.
While the fish broth cooks, we will be engaged in vegetables for soup. One bulb, 3 stalks of a celery, 5 garlic gloves and one tomato to cut a cube. Two potatoes to clear, cut and weld in a separate pan. After will cook, water to merge, a potato to rumple.
Before cooking in буйабесе vegetables surely are fried previously. Then we add a glass of white wine and a tomato.
We pour in to vegetables the prepared fish broth. Here we place ours «a sack гарни», it here remains till the end of cooking. The basis for soup is ready. We do not forget to salt.
Now we put in a broth the prepared in advance large pieces of fish and 100 g of fig. They will cook minutes 15-20.
In two minutes till the end of cooking we pour a sea trifle – shrimps, mussels, squids. We add mashed potatoes. They should cook minutes two, it is no more. A plate it is switched off, from a broth we take out a sack with «a bouquet гарни» – and буйабес it is ready!
Real буйабес – a taste holiday! It is difficult soup, and it is natural, giving at it unusual. Obligatory addition to буйабесу are крутоны – dried white croutons which move on a separate dish, and the more them will be, the is more tasty. Krutona it is necessary to dip in specially prepared rui sauce. Instead of крутонов it is possible to submit the roasted slices of a baguette on which previously it is necessary to lay out sauce.
Croutons are necessary to experience taste буйабеса really as Provencal seamen felt it, sitting on rocks, inhaling a sea smell and having a rest after day works.
Now we will prepare sauce руи. Four garlic gloves we squeeze out or it is small cut, we add pepper, 3 egg yolks, we mix and we add 2 tablespoons of olive oil.
That’s all, rich and dense soup буйабес is ready. It is possible to start a meal.
Welcome to mysterious and unique French cuisine!
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