Now this dish can be found in the menu of any fish restaurant. A traditional addition to bouillabaisse is a yellow-red garlic sauce with saffron, which calls “ruy”, which translates as “rust”. Rui is either mixed into the soup, or served along with it, spread on a thin slice of dried bread.
Bouillabaisse fish soup
Ingredients: 1 kg of fish pruning (fish heads and bones), 1 kg of fish fillets (you can take any sea fish, for example, sea bass), 1 onion, 4 cloves of garlic, 4 carrots, 2 large potatoes, 5 tomatoes, 2 stalks parsley and thyme, 1 bay leaf, 1 star anise, salt and freshly ground black pepper to taste, 1 fennel tuber, 1 tbsp. l olive oil, 1 1/2 tsp saffron
Instructions. Wash the fish bones and scalp, put it in a large saucepan and add about half a liter of cold water to cover the contents. Cook over low heat. Peel and chop the onions and garlic; peel two carrots and potatoes and cut them into large cubes. Cut two tomatoes into halves. Put all prepared ingredients, bay leaf, anise and about 1 tbsp in a pot of boiling broth. l salt. And, without closing the lid, cook over low heat, removing the foam, about half an hour.
Fennel and the remaining carrots cut into pieces. The remaining tomatoes - finely. Wash the fish fillets, blot dry and cut into large pieces. In a large saucepan, heat the oil. Stir in vegetables in it for 2-3 minutes. Strain the fish broth into the pan to the vegetables through a fine sieve or piece of gauze. Then boil, add the saffron and boil for another 5 minutes. Add fish fillets and then cook over low heat for 8-10 minutes. Season to taste with salt and pepper. Serve with dried baguettes and ruy garlic sauce.
Ruy Garlic Sauce
Ingredients: baguette, 100-125 ml of vegetable oil, chili pepper pod, 2 cloves of garlic, 2 eggs, salt and freshly ground black pepper to taste.
Instructions. Cut the loaf into slices and place on a baking sheet. Sprinkle with vegetable oil and dry in an oven heated to 200 ° C for 5-6 minutes. Peel the chili peppers, cut them in length and remove the seeds, wash and chop. Peel the garlic cloves and pass through the mash or chop finely. Then crush both ingredients in a mortar, put in a bowl, add eggs and whisk. Gradually add vegetable oil and whisk until thick. Salt, pepper. Prepare the sauce on a baguette and serve to the bouillabaisse.