Soup with fish and seafood inspired by Bouillabaisse

Frankly speaking, my soup resembles original Bouillabaisse from Marseille the same way like a woman resembles a man… Bouillabaisse is a traditional soup of poor fish men resembling our ukha (fish soup) in cooking principle but with lots of vegetables. Over the years Bouillabaisse from Marseille has become famous in the world and has been converted into expensive and very nice fish soup. I had a wish to do something similar, so I created a recipe for this soup, inspired by ‘that very’ soup.  
Cooking time — 1 hour
Complication — medium
Main ingridient: seafood
Category: soups and broths
Kitchen: author



  • Carrot - 1 pc;
  • Celery stalks (better with leaves) - 3 pc;
  • Fennel - 1 pc;
  • Onion - 1 pc;
  • Garlic - 5 cloves;
  • Olive oil - 4 tbsp;
  • Tomatoes (I had cherry tomatoes) - 200 g;
  • Thyme - 4 big twigs;
  • Green basil - bunch;
  • Grated tomatoes - a pack (400 g);
  • Royal cheese shrimps - 12 pc;
  • Frozen squids - 2 pc;
  • Fish fillet - 2-3 sorts (white and red) – 400 g;
  • Dry white wine (ideally French) - 1/2 bottle;
  • Cognac - 2 tbsp;
  • Hot red fresh ground pepper - 1 tbsp;
  • Lemon - 1 pc;
  • Salt.

Step 1

Cut the carrots into pieces.

Step 2

Cut celery stalks into sticks.

Step 3

Cut fennel into 4 parts and then – into sticks. Try to find it in supermarkets – it is just wonderful with fish courses!

Step 4

Cut the onion into quarter-rings.

Step 5

Press the garlic with a back of the knife, remove skin.

Step 6

Put all mentioned above to a frying pan pre-heated with olive oil on strong heat, mix up. Vegetables should be well caramelized. Sprinkle with lemon juice – be careful to remove seeds.

Step 7

After 3 minutes add 3 cut out tomatoes. Fry all together for 5 minutes more.

Step 8

Then add thyme and basil (as a whole).

Step 9

Pour grated tomatoes. Mix up, scratch off what is left over the bottom of the frying pan, slow down the heat and leave to stew for 10 minutes. Meanwhile, mix up. Sprinkle with salt and red pepper.

Step 10

Meanwhile, let’s prepare a broth. Peel the shrimps by removing the shell. Remove the skin from the fillet. I was cooking the broth out of ingredients mentioned above. It would be perfect if you buy a soup set for fish soups (heads, fins etc.). So, pour all this with 2 litres of cold water and get it boiled, slow down the heat, remove the foam carefully, sprinkle with salt and cook for 20 minutes.

Step 11

Pour half a bottle of white wine and cognac to our sauce. Leave to evaporate for 20-30 minutes.

Step 12

Meanwhile, let’s deal with seafood. Cut unfrozen squids into rings.

Step 13

We have the shrimps prepared.

Step 14

Cut the fish into small quarters.

Step 15

The sauce has to be cook down until this condition. Pour a couple of ladles of the cooked broth (definitely through a sieve) and repeat the procedure of scratching the caramel over the bottom and walls of the frying pan.

Step 16

Pour over the content of the frying pan into an empty saucepan and blend with a blender (if you have no immersion blender, then first blend it and then pour into the saucepan).

Step 17

Then add the broth through the sieve again until the consistence you like most of all. Get it boiled on the slow heat.

Step 18

Then throw fish when the soup gets boiling again, add squids and shrimps. Keep an eye to the saucepan. When it gets boiled again, taste for salt and sour (the soup has to be medium sour) and switch off to avoid overcooking the seafood.

Step 19

Serve with basil. It will be very tasty if you add olives without seeds to a plate.

Bon appetite!
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