Bouillabaisse (fish soup)

Name: Bouillabaisse (fish soup)
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 4 Carrots (100 g each); 1 Onion; 4 Garlic cloves; 1 Tomato; 1 kg Fish bones and heads; 1 Bay leaf; 1 Star Anise; 7-10 Tbsp Salt; 2 Chillies; 2 Egg yolk (size M); 7-10 Tbsp Sweet peppers; 100 ml + 2 tablespoons olive oil; 1 (approx. 200 g) Fennel Tuber; 250 g cherry tomatoes; 300 g Monkfish fillet; 300 g Lengfish fillet; 300 g Red mullet fillet; 2 Bag of saffron threads (capsules); 7-10 Tbsp Pepper; 100 g thin slices of baguette

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
85 mins

TOTAL TIME
85 mins

Ingredients

Servings: 6

4 Carrots (100 g each)
1 Onion
4 Garlic cloves
1 Tomato
1 kg Fish bones and heads
1 Bay leaf
1 Star Anise
7-10 Tbsp Salt
2 Chillies
2 Egg yolk (size M)
7-10 Tbsp Sweet peppers
100 ml + 2 tablespoons olive oil
1 (approx. 200 g) Fennel Tuber
250 g cherry tomatoes
300 g Monkfish fillet
300 g Lengfish fillet
300 g Red mullet fillet
2 Bag of saffron threads (capsules)
7-10 Tbsp Pepper
100 g thin slices of baguette

Directions

1
For the stock 2 carrots peel, clean and roughly chop. Peel and slice the onion. Peel 2 cloves of garlic and chop coarsely. Wash, clean and slice the tomato. Wash fish bones and heads thoroughly and slowly bring to the boil in a pot with 1.5 litres of cold water. Add prepared vegetables, garlic, bay leaf and star anise and season with salt. Simmer for 30-45 minutes, skimming occasionally.
2
In the meantime, peel 2 cloves of garlic for the rouille and press them through a garlic press. Wash and clean the chillies and cut into fine cubes. Whisk egg yolk and garlic. Season with salt, paprika and chili. Add 100 ml oil drop by drop. Peel, wash and slice 2 carrots. Clean, wash and slice the fennel. Wash and halve the cherry tomatoes. Wash the fish, dab dry. Cut monkfish and ling in approx. 1 cm thick slices. Cut the red mullet fillet from the skin and possibly cut smaller. Pour fish stock through a fine sieve. Heat 1 tablespoon of oil in a pot.
3
Wash and halve the cherry tomatoes. Wash the fish, dab dry. Cut monkfish and ling in approx. 1 cm thick slices. Cut the red mullet fillet from the skin and possibly cut smaller. Pour fish stock through a fine sieve. Heat 1 tablespoon of oil in a pot. Add prepared carrots and fennel and sauté for about 3 minutes while stirring. Fill up with fish stock and bring to the boil. Add saffron, tomatoes and fish and simmer for 10-15 minutes at low heat. Season to taste with salt and pepper. Roast baguette slices in a pan with 1 tablespoon of oil. Arrange the soup on plates. Serve with bread and rouille
4
Add prepared carrots and fennel and sauté for about 3 minutes while stirring. Fill up with fish stock and bring to the boil. Add saffron, tomatoes and fish and simmer for 10-15 minutes at low heat. Season to taste with salt and pepper. Roast baguette slices in a pan with 1 tablespoon of oil. Arrange the soup on plates. Serve with bread and rouille
5
Preparation time approx. 1 hour 25 minutes