Bouillabaisse

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Bouillabaisse
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
For the rouille
1 slice
1
1 generous pinch
ground Saffron
½ teaspoon
1
1 generous pinch
medium-hot Mustard
200 milliliters
1 teaspoon
freshly ground white Pepper
4
For the Bouillabaisse
100 grams
70 grams
large Carrots
50 grams
100 grams
starchy Potatoes
750 milliliters
1
2
1 teaspoon
225 milliliters
75 milliliters
4 sprigs
1 generous pinch
2
1 teaspoon
grated Lemon peel
1 teaspoon
½ teaspoon
1 teaspoon
4
King prawns (peeled, deveined, with head)
150 grams
150 grams
4
scallops (removed from shell and cleaned)
1 tablespoon

Preparation steps

1.

For the rouille, soak the bread in warm water. Peel the garlic and crush in a mortar with the saffron and salt. Squeeze the bread well and mix with the garlic mixture. Mix the egg yolks with the mustard, add a few drops of the oil, then add the rest in a thin stream and stir vigorously with a whisk, so that a homogeneous mixture is obtained. Stir in the garlic mixture and season with lemon juice and pepper. Rinse the tomatoes, scoop out the flesh and set aside.

2.

For the bouillabaisse, rinse the fennel, peel the carrot and brush the mushrooms. Peel the potatoes. Cut the fennel, carrot, mushrooms and potatoes into small pieces and cook in fish stock about 10-15 minutes until tender. Meanwhile, peel the shallot and garlic and finely chop and saute in melted, hot butter until translucent. Add the wine, vermouth, thyme, saffron, anise, lemon peel, curry, paprika and tomato paste and simmer everything covered about 5 minutes. For the stew, pour the fish stock into the vegetables and puree everything until smooth. Strain the soup through a sieve, reheat and season with fleur de sel, lemon juice and pepper. Rinse the shrimp, fish fillets and shellfish with cold water and pat dry. Cut the fish fillets into bite-sized pieces. Place the shrimp, the fish and shellfish into the hot (not boiling) soup and let simmer 4-5 minutes. Spoon the Bouillabaisse into warmed soup bowls and sprinkle with thyme. Fill the prepared tomatoes with some of the rouille and reserve the rest for the bouillabaisse. Place a filled tomato in each soup bowl. Serve soup with toasted white bread if desired.