Grilled shrimp and bouillabaisse

Description

Shrimps baked in a shell, on the one hand, retain all their juice, but on the other hand, it is not so easy to clean them from this shell. If you decide to grill already peeled shrimp on coals, collect all the shells and heads on a metal sheet and fry over a fire until red - and only then put them in bouillabaisse. If a sheet is not available, wrap the shells in portions in pieces of foil and place on a wire rack. And don't overdry the shrimp!

Cooking

Step 1

For the shrimp marinade, crush the garlic, chop the fennel, squeeze the orange juice, mix everything and pour over the olive oil.

Step 2

Shrimp, without peeling, cut lengthwise, remove the intestinal vein, put in the marinade for 25 minutes.

Step 3

Then string the shrimp on skewers or put on a wire rack, bake, turning, until pink. Submit immediately. Save heads and shells from eaten shrimp

Step 4

Fill the cauldron 2/3 with water and hang it over the fire or bury it in the coals.

Step 5

When the water boils, put the fennel cut into 4 pieces, the heads of garlic cut in half, fresh fish and the remains of shrimp.

Step 6

Cook until the fish is cooked, then put the fish on a plate. Continue cooking until the vegetables are ready.

Step 7

Fry the tomatoes over coals until black, remove the skin, crush the pulp with a fork.

Step 8

Add orange juice and tomato pulp to the soup. Season with salt and pepper, add coarsely chopped greens, warm up.

Step 9

Remove the vegetables from the soup and place separately on a plate along with the fish.

Step 10

Remove the shells with heads from the soup with a slotted spoon, put, if any, the remaining baked shrimp, pour into bowls with vegetables and serve.