Bouillabaisse

Name: Bouillabaisse
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 kg ready-to-cook Mediterranean fish (e.g. gurnard, bream and red mullet); 400 g ripe tomatoes; 1 medium onion; 2 Garlic cloves; 4 medium-sized, waxy potatoes; 1 collar Parsley; 2 TABLESPOONS + 150 ml olive oil; 2 Bay leaves; 2 packets (0.1 g each) ground saffron; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 washer White bread without rind (from the previous day); 1 small dried red chili pepper; 8 Thin slices of baguette

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 kg ready-to-cook Mediterranean fish (e.g. gurnard, bream and red mullet)
400 g ripe tomatoes
1 medium onion
2 Garlic cloves
4 medium-sized, waxy potatoes
1 collar Parsley
2 TABLESPOONS + 150 ml olive oil
2 Bay leaves
2 packets (0.1 g each) ground saffron
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 washer White bread without rind (from the previous day)
1 small dried red chili pepper
8 Thin slices of baguette

Directions

1
Cut the head, tail and fins off the fish. Wash the fish thoroughly. Cut the gurnard into slices. Fillet the rest of the fish, leaving the skin on. Cut fillets into pieces. Scald the tomatoes while they are boiling, skin them and cut them into quarters. Remove the seeds from the tomatoes and dice the flesh finely.
2
Peel and finely dice the onion and a clove of garlic. Peel and wash the potatoes and slice them finely. Wash parsley and dab dry. Heat two tablespoons of oil in a large saucepan and sauté the onion. Add the potato slices and fry. Add tomatoes, parsley, bay leaf and saffron. Season with salt and pepper. Add garlic. Cook over medium heat for five minutes. Add the fish and pour a litre of boiling water over it. Bring to the boil, reduce heat and simmer soup for 15 minutes. In the meantime, soak bread in lukewarm water for the rouille. Peel a clove of garlic.
3
Add garlic. Cook over medium heat for five minutes. Add the fish and pour a litre of boiling water over it. Bring to the boil, reduce heat and simmer soup for 15 minutes. In the meantime, soak bread in lukewarm water for the rouille. Peel a clove of garlic. Crush garlic and chilli in a mortar. Squeeze the bread well and mix it with the garlic mixture. Add 150 millilitres of oil in a thin stream and mix with a whisk. Fry the baguette slices in a pan without fat until golden brown. Carefully remove fish with a skimmer and arrange in soup plates. Add vegetables and pour the fish stock over it. Add toasted bread and rouille
4
Crush garlic and chilli in a mortar. Squeeze the bread well and mix it with the garlic mixture. Add 150 millilitres of oil in a thin stream and mix with a whisk. Fry the baguette slices in a pan without fat until golden brown. Carefully remove fish with a skimmer and arrange in soup plates. Add vegetables and pour the fish stock over it. Add toasted bread and rouille