Bouillabaisse in a multicooker Redmond RMC-M4502

Category: First meal
Bouillabaisse in a multicooker Redmond RMC-M4502

Ingredients

Fillet of any sea fish of 2 types 200 g each
Mussels without shells 200 g
Peeled shrimps 200 g
Rich fish broth 1.0-1.3 l
Onion 1 PC.
Garlic 2-3 cloves
Peeled tomatoes in s / s 1 can (400 g)
Chilli ½ pod
Dry white wine 160-180 ml
Bay leaf 2 pcs.
Saffron 1 pinch

Cooking method

  • The broth for the soup should be rich. Cook it over low heat from fish fines (scraps, tails, heads) and strain.
  • Pour the saffron with warm water and let it brew while you cook the rest.
  • Bouillabaisse in a multicooker Redmond RMC-M4502
  • Finely chop the onion and garlic, fry in the "Fry" or "Multipovar" until soft.
  • Bouillabaisse in a multicooker Redmond RMC-M4502
  • Add wine and chopped tomatoes.
  • Bouillabaisse in a multicooker Redmond RMC-M4502 Bouillabaisse in a multicooker Redmond RMC-M4502
  • Cook a little (2-3 minutes) until the wine smell comes out.
  • Add chopped chili, bay leaves, and saffron.
  • Bouillabaisse in a multicooker Redmond RMC-M4502 Bouillabaisse in a multicooker Redmond RMC-M4502
  • Pour in the broth, as it boils, reduce t to 100 ° C ("Multipovar" or "Soup").
  • Bouillabaisse in a multicooker Redmond RMC-M4502
  • Peel the shrimp from the remnants of the shell and dark "vein", and the mussels - from the "barbs", cut the fish fillets into small pieces and put everything in the soup.
  • Bouillabaisse in a multicooker Redmond RMC-M4502
  • Cook for 10 minutes. Turn off the MV and let it brew.
  • You can serve by adding capers to the plates, lemon slices each.
  • Delicious thick rich fish soup, a kind of French hodgepodge.

The dish is designed for

6 servings

Note

The inspiration was the Grocery Store Book "About Fish".

Bouillabaisse in a multicooker Redmond RMC-M4502

Thanks to the authors!

Lana
Arka
What a wonderful soup - French fish soup with seafood and wine flavor Thanks for the recipe!
Arka
Quote: Lana

Arka
What a wonderful soup - French fish soup with seafood and wine flavor Thanks for the recipe!
Cheers, Lana!
The aroma of wine is not felt, but also fishy, ​​apparently the wine "extinguishes" the fish

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