Bouillabaisse
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 ripe Tomatoes (skinned, seeded and coarsely chopped)
- 2 onions (peeled, finely diced)
- 1 carrot (peeled, finely diced)
- 1 small Fennel bulb (rinseed and cut into thin strips)
- 1 kilogram mixed fish fillets (such as Red mullet, whiting, monkfish; cut into bite-size pieces)
- 300 grams mussels (kitchen ready trimmed and washed)
- 3 Tbsps olive oil
- 1 tsp thyme
- 1 bay leaf
- 1 ⅕ liters fish stock
- 1 sm can Saffron
- salt
- freshly ground peppers
- 1 Tbsp parsley (finely chopped)
Preparation steps
1.
Sweat the onions in hot oil, then add the fennel strips and carrot cubes. Saute for a couple of minutes. Add the tomatoes, fish stock and the herbs and spices (except the parsley).
2.
Simmer for 10 minutes, season to taste, then add the fish and mussels. Warm everything through, but do not boil, stirring. Serve garnished with parsley.
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