Bouillabaisse
Ingredients
- Ingredients
- 8 King prawn
- 2 Tbsps olive oil
- 1 Star anise
- 1 bay leaf
- 5 sprigs thyme
- 1 stalk Leeks
- 1 onion
- 4 Tomatoes
- 1 Fennel bulb
- 300 grams small, waxy potatoes
- 1 carrot
- 2 garlic cloves
- 1 tsp Tomato paste
- 1 tsp sweet ground paprika
- 200 milliliters dry white wine
- Sea salt
- freshly ground peppers
- 1 generous pinch Saffron
- 250 grams mussels (or mussels)
- 1 splash Vermouth (such as Pernod)
Preparation steps
Rinse the fish, pat dry, remove the fillets and cut the flesh into bite-sized pieces. Rinse the prawns, remove the heads, peel (leaving the tails intact) and devein. Heat 1 tablespoon oil in a large pot and sauté the fish heads, tails and bones with the shrimp shells and heads. Cover with 1 liter (approximately 4 cups) cold water along with the star anise, bay leaf and thyme and bring to a boil. Reduce the heat and simmer for about 20 minutes, skimming the foam.
Trim the leek, rinse and thinly slice. Peel the onion and thinly slice. Rinse the tomatoes, core and chop. Peel the potatoes, rinse and chop. Trim the fennel, reserve the fronds, core and thinly slice. Peel the carrot, rinse and cut into thin strips. Peel and thinly slice the garlic.
Heat the remaining oil in a large pot and sauté the leek, onion, fennel, carrot and garlic until the onion is translucent. Add the tomato paste and paprika and then deglaze with the white wine. Strain the fish stock into the mixture and bring to a boil. Add the potatoes and tomatoes, season with salt and pepper, add the saffron and simmer for about 20 minutes, adding more water as needed.
Rinse the clams to remove the sand and grit. Add to the soup along with the fish and prawns. Simmer over low heat until just cooked, add the vermouth and season with salt and pepper. Serve garnished with the fennel fronds.
