Bouillabaisse
easy
60 mins
60 mins
Ingredients
- 3 medium-sized onions
- 1 Garlic clove
- 1 Stalk leek (leek)
- 6 medium-sized tomatoes
- 1 kg fish waste (bones, fins and heads)
- 1 Fennel
- 3 TABLESPOONS Olive oil
- 1/2 l dry white wine
- 1 Stalk parsley
- 1 TEASPOON dried thyme
- 2 Bay leaves
- 1 little box Saffron threads
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 small green peppers
- 2-3 small chopped chillies
- 3 Garlic cloves
- 1/2 glass (165 g) pickled strips of peppers
- 1 washer White bread
- 3-4 Tbsp Olive oil
- 600 g Fish fillets from Steinbeisser, Redfish
- 500 g Mussels
- 8 Lobster crabs
- 7-10 Tbsp Lemon juice
- 8 discs Baguette
- 4-6 Tbsp Olive oil
- 1 Garlic clove
Directions
- 1
Peel onions and garlic clove, clean and wash leek. Cut everything into slices. Clean, wash and chop the tomatoes. Wash fish scraps. Clean fennel and cut into strips. Heat three tablespoons of olive oil in a saucepan and fry the onion, garlic and leek rings in it. Deglaze with wine and 3/4 litres of water.
- 2
Add tomatoes, fennel, fish waste, parsley stalk, thyme, bay leaf and saffron. Season with salt and pepper and cook for 30 minutes. Skim the resulting foam from time to time. In the meantime, clean, wash and chop the peppers for the rouille. Crush the chillies. Steam both in 100 millilitres of water for ten minutes until soft and drain on kitchen paper. Peel the garlic cloves and press them through the garlic press. Drain the peppers from the jar. Finely chop the bread. Mix both types of pepper and garlic and crush them in portions in a mortar or in the universal chopper. Add olive oil and crumbs until a thick mass is formed. Wash fish fillets, dab dry and cut into cubes. Clean and wash the mussels thoroughly.
- 3
Drain the peppers from the jar. Finely chop the bread. Mix both types of pepper and garlic and crush them in portions in a mortar or in the universal chopper. Add olive oil and crumbs until a thick mass is formed. Wash fish fillets, dab dry and cut into cubes. Clean and wash the mussels thoroughly. Wash the lobster crabs and remove the intestines. Pour fish stock through a sieve. Return to the pot and let the fish pieces and lobster crabs steep in it for five minutes. Add the mussels and let them simmer for another five minutes. Season to taste with salt and pepper and lemon juice. For the croutes, warm olive oil in a pan, fry the baguette slices briefly and rub with a peeled clove of garlic. Serve the soup in plates, brush one slice of baguette with rouille and place it on the soup.
- 4
Wash the lobster crabs and remove the intestines. Pour fish stock through a sieve. Return to the pot and let the fish pieces and lobster crabs steep in it for five minutes. Add the mussels and let them simmer for another five minutes. Season to taste with salt and pepper and lemon juice. For the croutes, warm olive oil in a pan, fry the baguette slices briefly and rub with a peeled clove of garlic. Serve the soup in plates, brush one slice of baguette with rouille and place it on the soup.
- 5
Per poriton about 1970 kJ/ 470 kcal. E 41 g/ F 19 g/ KH 17 g
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