During the New Year's Festival, Chinese pay attention to etiquette. Therefore, every important holiday season, mutual condolences between relatives and friends have become an indispensable content in Chinese circles.
Seafood gift boxes are popular gifts in today's New Year gifts. Large boxes of all kinds of seafood were delivered to the door, which expressed gratitude to friends and also sent auspicious blessings.
However, this places a burden on the refrigerator at home. The fresh fish sent in are often very large and difficult to store in the refrigerator. What's even more disturbing is that there are very few families who can cook seafood ingredients today. The chilled seafood is sent over, and if it cannot be stored, it will be heated and rotted, and it is troublesome and a pity to transfer it to others.
So today, let's learn to make a seafood dish, which is simple (and can be easily completed by beginners with zero foundation) and of course, it is also a delicious soup. Not only can it help you solve the problem of refrigerator congestion at home, but it can also make your family's holiday table instantly upgrade.
<h1 class="pgc-h-arrow-right" > French classic Marseille fish soup</h1>
The soup is a classic French dish with an elegant appearance - Maasai fish soup
This dish requires the use of two types of seafood, both of which cannot be stored for a long time and need to be eaten as soon as possible – mussels (rainbows) and salmon (salmon).
Other Ingredients:
White onion fennel (chopped) A little white wine
Garlic Tomato sauce Fresh tomatoes
Fish stock (can also be boiled with fish stock cubes) olive oil
Orange saffron (a little)
Salt Black pepper Menez basil (dried basil is also available)
Preparation Method:
1 First of all, you need to prepare a large saucepan, add olive oil to the pot, and stir-fry the chopped onion and fennel into the pot;
2 After sautéing the aroma, add minced garlic, a large amount of tomato sauce, add diced tomatoes, continue to stir-fry;
3 After the tomatoes are tender, add white wine and a large amount of fish stock, then grind out the orange peel and add the orange peel to the pot, and then add a little saffron to increase the flavor and color;
4 Season with salt and pepper and simmer the vegetables over low heat until softened. The washed mussels are then covered directly on the surface of the soup, covered with a lid and simmered for 3-4 minutes, cooking the mussels (until each mussel is open and the ones that cannot be opened cannot be eaten).
5 Take out the mussels that are already cooked, most of them are shelled, and a small part is not shelled to keep for later;
6 Use a kitchen blender to beat the vegetables in the soup pot into a paste, then put them back on the stove to continue simmering;
7 Cut the salmon into pieces, put it in the pot, squeeze in the orange juice and continue to simmer for 3-4 minutes;
8 Make garlic paste with mina, minced garlic, saffron and a small amount of orange juice, add salt and pepper to taste; turn off the heat after the fish soup is simmered, then add the unhulled mussels, stir well and then plate; add garlic paste and basil garnish on the surface of the fish soup to taste.
The finished Maasai fish soup is a delicious and classic French pre-dinner soup with a full range of colors and flavors.
If you find it difficult to learn just by looking at the pictures and text, then please click on the link to watch the video:
Homemade French seafood soups that instantly upgrade the weekend table! Maasai fish soup brings an authentic French flavor
https://www.ixigua.com/i6775114783264866820/
Text Author Cooking Adult
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