- 2 kg of marine fish. I have 1 mackerel, 1 forehead, 2 sea bass
- 200 grams of shrimp
- Juice of 1 lemon
- 1-2 onions
- 3 fresh tomatoes
- Zedra from half an orange
- ¼ teaspoon of saffron (or turmeric)
- 0.5 glasses of white wine
- Bay leaf
- Olive oil
We cut the shrimps raw, put them in the freezer.
We clean fish, gut, mine, cut off heads and fins. We put it on the fillet.
Pour the fillet pieces with lemon juice and leave for 30 minutes.
Remains of fish (heads, tails, wings, legs and beaks) are put in a saucepan, salt and cook soup.
Onions cut with quarters of rings, fry in a skillet.
Tomatoes are cut into cubes and added together with the juice to the onions, a little patched.
Strain the broth and return it to the original pan. There also add bay leaf, pepper, greens, turmeric or saffron, rub the orange peel. I put another piece of crust.
Bring to a boil and cook on low heat for 10 minutes.
Add fish fillets (with juice), wine and cook for another 15 minutes.
Before removing from the fire, add shrimp – as soon as they come up, you can immediately remove the pan from the fire.
We close the lid and let it brew for about twenty minutes.
Served with lemon.
In short, for a long time did not cook buayabes. And he than good – the fact that for its preparation you can take any fish … I ran to the market and started …
Yes, by the way, shrimp should not be thawed beforehand. They are recommended to put in soup directly from the freezer – so they will keep their shape.
The only unpleasant thing in cooking this soup is its generic accessory: a double ear. In other words, fuss a lot … But the taste ………… Which gives lemon juice, orange peel and – quite-quite a bit – white wine …
TRY IT WILL NOT REGRET!
SPRINGS. My husband went to work on Saturday, I just started to clean the fish. After 4 hours I returned – I finish cooking my ear. In the kitchen lie skeletons of fish that are not gnawed, pieces of orange, unrefined lemon, tomato skins with tails, a bottle of wine, etc., etc. Looked-he looked at it all and said: “If I were a Marseillian fisherman, I would too, probably did not know how to mock the fish … ”