Buyabes

On the soup itself:

Seafood- 3- 4 kilograms, 7 species (of which 2 fish are only fresh fish), and the rest to taste- shrimp of different sizes, octopuses, squid, mussels, karakatics ...- can be frozen) for 4 liters of water.

A pair of fresh tomatoes. Half a lane of celery stalks. Olive oil for frying passing.

On cute crowns: olive oil. Fresh areas. Garlic head.

1. Boil a fish broth from the heads of fins, fish and vegetables (carrots, onions, celery, roots ... ..) with the addition of bay leaf and spices-3-4 liters of water. I think this is not worth telling how to cook a fish broth, a person who has once cooked once knows how to cook it, so I will go right away to cooking myself.

All this is cut into small cubes and fried alternately with high -end oil and extinguished until cooked. At the end, 150 grams of tomatoes chopped by a small cube are added. Salt pepper to taste. Itsly sleeps 70 grams (2 packs) of paprika. Now we are waiting for a couple of minutes and we will and rash our sea cocktail there, and stew for 20-25 minutes. After add -on, we bring the broth to a boil and Tomim on low heat of the order of two hours.

And now, while languishing, the soup is moving to the croutons))))

We take all the ingredients, except for bread, break through everything in a blender until a homogeneous mass. Gently smear the resulting masses to pieces of bread and 15 minutes before the supply of Buaybes, we send them to the grill, warmed up to 170 degrees.