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The bouillabaisse a is a typical dish from Marseille, a city in the south of the France, but we made it all over in Italy too.
The name come from "bouille"(to boil) and "baisse"(low) because it should cook at a low temperature.
This soup is born like a poor dish, made with the left over of the unsold fish, but become today a fancy and really expensive, but yet really good, dish.
It must be serve really hot with roasted slices of bread and Ruille sauce (i explain how to make it later).

Step 1: WHAT YOU NEED

INGREDIENTS (3/4 people) :
  SOUP:
-1 kg of mixed see food, clean and bouneless (squids, blue shark/cod/scorpion fish/mullet/conger ,cuttle fish, octopus, mussels, shrimps);
-1 cans of plain tomato sauce;
-garlic;
-half glass of dry wine;
-parsley;
-extra virgin olive oil;
-a pinch of saffron;
-chili peppers;
-salt.
   ROUILLE SAUCE:
-2 yolk;
-half glass of olive oil;
-garlic (2 pieces);
-chili peppers powder;
-salt.
   BREAD.
I love this stuff! I could eat it at least once a week! Friday especially! Thank you.
You are welcome!
awesome
thanks! <br>( it seem like your cat is looking at my soup and write the comment! he will probably like it too! )

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