Bouillabaisse
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Per portion
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For 1 portion
- White fishOr: Cod fresh135 g
- Shrimp fresh50 g
- Mussels85 g
- TomatoesOr: Pureed tomatoes100 g
- Fennel1 Stk
- Onions1 Stk
- Garlic cloves1 Stk
- Leek1 Stk
- Tomato paste¼ tbsp
- Saffron1 pinch
- Olive oil¾ tbsp
- Parsley1 bunch
- Baguette1 Stk
Step by step
- 1
Cut fish into large pieces, peel shrimp, scrub mussels thoroughly.
- 2
Cut onions, garlic, fennel and leek into fine strips.
- 3
Heat olive oil in a large pot, sauté vegetables for 5 minutes.
- 4
Add tomato paste and toast briefly.
- 5
Deglaze with white wine, add tomatoes, saffron and fish stock.
- 6
Simmer gently for 30 minutes.
- 7
Add firm-fleshed fish first and let steep for 5 minutes.
- 8
Add shrimp and mussels and cook another 5 minutes until mussels open.
- 9
Season with salt and pepper, sprinkle with parsley.
- 10
Serve with toasted baguette and rouille.
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