Bouillabaisse is considered to be the ultimate fish soup of all times. The origin is from France, city of Marseille. More info here: http://en.wikipedia.org/wiki/Bouillabaisse#Marseille_Bouillabaisse
As usual, this is My version of the classic.
Serves 10
2 onions (peeled and coarsely cut)
400 g carrots peeled and cut to rounds
3 stick of celery
3 Chinese garlic
1 red chilly
3 tbsp tomato paste
1,5 kg canned tomatoes
1 l dark fish stock (from salmon or trout trimmings)
1 kg potatoes (peeled and cut to cubes)
1/2 kg fresh blue mussels
200 g salmon of trout (2 x 2 cm cubes)
200 g cod (2 x 2 cm cubes)
200 g Pollock (2 x 2 cm cubes)
100 g peeled shrimps
So what I did, was first to make the base of the soup or as I called it "the body". In a pot, color the vegetables in little oil (except potatoes and half the carrots). Season! Then add the tomato paste and fry that for a minute. Add the canned tomatoes and the fish stock and boil the vegetables, until soft. Skim the foam on top. Then blast the the whole mix in a blender until creamy and smooth. Check the seasoning (salt, sugar,pepper).
Then bring "the base" to the boil and add the remaining carrot rounds and potatoes. Cook them until almost ready. Then add the fishes and cook for about 3-4 minutes. Kill the heat and add shrimps and blue mussels. Also You can use some fresh herbs of You're choice.
Serve hot with bread, butter on top!
;)
