Bbouillabaisse
Ingredients
- Ingredients
- 1 kilogram mixed fish fillets (gurnard, scorpion fish, red mullet, monkfish)
- 2 white onions
- 4 garlic cloves
- 2 Tbsps freshly chopped parsley
- 3 Tomatoes
- 1 Fennel bulb
- 6 Tbsps olive oil
- 1 tsp fennel seeds
- 400 milliliters dry white wine
- 600 milliliters fish stock
- 1 sm can Saffron
- 1 organic lemon
- salt
- freshly ground peppers
Preparation steps
Rinse and pat dry fish fillets, cut into smaller pieces, if necessary.
Peel, halve and thinly slice onions. Peel garlic and chop finely. Rinse and dry tomatoes, chop. Peel, rinse and dice fennel. Heat oil in a large saucepan, saute fennel seeds with half of parsley, onions and garlic for a few minutes. Add fennel and saute briefly. Add wine, half of stock and tomatoes.
Simmer, covered, for about 15 minutes on medium heat. Strain through a sieve and add the rest of broth, heat up. Crush saffron between your fingers and add to the soup. Rinse lemon in hot water and cut into quarters. Add lemon to the pan and season with salt and pepper. Lightly season firm fish (such as monkfish) with salt and pepper and add to the broth. Simmer, covered, for about 5 minutes. Add the rest of fish and simmer for another 5 minutes. Garnish soup with remaining parsley and serve with baguette and rouille.
