Fish soup recipes

750 g of marine fish
per 1 cup of marine shrimp and crab tails (suitable and frozen),
1 small doses of shells,
6-8 tablespoons oil
1 onion,
250 g tomatoes,
2 cloves garlic,
parsley,
bay leaf,
a little saffron,
Half tubers of fennel,
1 teaspoon pepper
approximately 1 / 2 l meat soup,
1 tablespoon wine
fried slices of white bread,
salt

Wash fish and cut into thin pieces. Shallot and onion cut in thin slices, Fry them in hot oil, add the peeled tomatoes cut into large pieces and crushed garlic all together and stew for 5 minutes. Then add the fish, crabs, Racja tails and shells. Put glass of wine and soup so that everything is just covered. Add finely parsley, bay leaf, saffron and a lot of fine fennel, season with salt and pepper and leave it for 15-20 minutes silently boiling. The pieces of fish meat should remain whole and therefore should not be too long, no way to cook soup. We can use the fish fillet. Pržimo slices of white bread with butter and put them on a plate and pour over them fish soup. Famous bouillabaisse at marseljski way requires different kinds of fish, so for example a gray swallow, surmullet, rubs, blacksmiths and others. Of course they can carry out other combinations of fish other than those given in our recipe. The bank will be able to use freshly caught Crabs-nice, small crabs and shellfish. After all, the "rights bouillabaisse" and really there is no one, because in every French port city organized differently.