There are many ways to cook the famous "poor fishermen's soup" on the Internet. After re-reading about a dozen, I propose to the court of a respected reader my own, which, in my opinion, is simple and tasty, which has been repeatedly confirmed!
Ingredients: Garlic, Olive oil, Butter, Large or 2 small onions, Potatoes, Mashed tomatoes, Fish spices, Salt, pepper, bay, Fish fillet (cod, for example), Assorted seafood, Zest of 1/2 lemon, White wine, Large prawns, Mussels in shells, Greens for serving, Toasted slices of bread, Thyme and rosemary
Cooking method:
Saute garlic in olive oil and butter over medium heat in a saucepan.
While the garlic is sautéing, finely chop the onion and add it to the pot.
After bringing the onion to half-cooked, add the pureed tomatoes from the store and wine. If it turned out too thick due to thick tomatoes, you can add half a glass of water.
While the dressing boils, peel the potatoes, cut and add to the pan.
After the potatoes are half cooked, add spices: salt, pepper, spices for fish or for seafood, three zest of half a lemon, add thyme and rosemary, then bring the potatoes to softness.
We cut the fish fillet (I had cod) into pieces and send it to the pan on a reduced fire (it is important that after sending the fish to the pan and boiling it, the fire is small) for 7-10 minutes.
We add assorted seafood, large shrimp and mussels (shrimps and mussels are usually assorted, but unpeeled seafood looks especially atmospheric on a plate). Cook on low heat covered for another 5-7 minutes.
Voila! Bouillabaisse is ready. The soup is poured into bowls, trying to share seafood, fish and potatoes equally. You can sprinkle with herbs on top (I had mint). Dried bread is also served, optionally with garlic. Aesthetes sprinkle lemon juice on a plate, but this is an option.