- Sea fish - 400 Grams
- Shrimp (large) - 10-12 pieces
- Fennel (root) - 1 piece
- Bow - 1 piece
- Potatoes - 1 Piece
- Garlic - 3 Teeth
- Hot pepper - 1 piece
- Parsley (twigs) - 4 pieces
- Olive oil - 40 milliliters
- White dry wine - 200 Milliliters
- Baguette - 1 piece
- Spices - - To taste (salt, black pepper, bay leaf, Provencal herbs)
Let's prepare our vegetables first. If you do not know what the fennel looks like, look at the photo, it's on the left. Fish can be taken any - the main thing is that the sea, and not river or lake. Fish are thawed (if frozen), cleaned of bones, cut the fillets into small pieces. Shrimp defrost and clean from shells. Potatoes are cleaned and cut into small blocks. Onion finely chopped. Fennel cut into pieces about the same size as the potatoes. In the saucepan, we warm up the olive oil, throw it finely chopped onions. Fry until soft, then add the spices. When the onion becomes transparent, add the fennel, potatoes, chopped garlic and chili pepper (wholly) to the pan. Fry over medium heat for about 5 minutes. Then add the fish and shrimp fillets to the pan. Fry for 5 more minutes. Fill the contents of the pan with white wine, bring to a boil, then reduce the fire and cook for about 5 minutes under the lid. Then add 4 cups of water to the pan (the total amount of liquid in the pan should be about a liter), after which we cook the soup for another 15-20 minutes on medium heat. Meanwhile, in a dry frying pan dry the baguette slices. When the baguette is browned - we take it out of the pan, rub it with garlic and leave it. For a couple of minutes before the end of cooking, add to the soup finely chopped parsley. Dovarivaem, then let us brew under the lid for 5 minutes. In a portioned plate put a baguette slice, put a little bit of vegetables and fish with prawns into a plate. Fill the contents of the plate with the remaining broth in the saucepan - and immediately serve. Bon Appetit!
Servings: 6-8