Bouillabaisse with Rouille
Nutritional values
(Percentage of daily recommendation)
| Calorie | 989 cal. | (47 %) | ||
| Protein | 57.3 g | (58 %) | ||
| Fat | 46.54 g | (40 %) | ||
| Carbohydrates | 92.79 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.09 g | (17 %) |
| Vitamin A | 269.51 mg | (33,689 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.77 mg | (6 %) | ||
| Vitamin B₁ | 0.32 mg | (32 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 10.94 mg | (91 %) | ||
| Vitamin B₆ | 0.91 mg | (65 %) | ||
| Folate | 73.35 μg | (24 %) | ||
| Pantothenic acid | 1.66 mg | (28 %) | ||
| Biotin | 5.78 μg | (13 %) | ||
| Vitamin B₁₂ | 1.15 μg | (38 %) | ||
| Vitamin C | 66.19 mg | (70 %) | ||
| Potassium | 1,701.52 mg | (43 %) | ||
| Calcium | 120.77 mg | (12 %) | ||
| Magnesium | 101.69 mg | (34 %) | ||
| Iron | 9.08 mg | (61 %) | ||
| Iodine | 0.79 μg | (0 %) | ||
| Zinc | 1.46 mg | (18 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Cholesterol | 78.33 mg |
Ingredients
- For the Bouillabaisse
- 1 kilogram mixed Mediterranean fish
- 1 onion
- 4 waxy potatoes
- 4 Beefsteak tomato
- 1 bunch parsley
- 4 Tbsps olive oil
- 4 bay leaves
- 4 packets Saffron
- 4 garlic cloves
- 8 slices Baguette
- salt
- peppers
- For the Rouille
- 1 slice day-old white bread
- 1 garlic clove
- 1 Red chili pepper
- 200 milliliters olive oil
Preparation steps
For the bouillabaisse, rinse fish, cut off heads and tails, remove fins and cut into large pieces. Peel onions and chop finely. Peel potatoes and finely slice. Blanch tomatoes in a pot of hot water, drain, rinse with cold water, drain again, peel, quarter, remove seeds and chop finely. Rinse parsley. Heat oil in a large pan, saute onions until translucent. Add potato slices and fry briefly. Add parsley, bay leaf, tomato and saffron to the pan. Peel garlic and squeeze through a press into the pan, mix and season with salt and pepper. Simmer for 5 minutes over low heat. Add fish pieces to the pan and add 1 liter (approximately 32 ounces) of boiling water. Cook for 20 minutes over medium heat. For the rouille, soak bread in a bowl of warm water. Peel garlic and crush in a mortar with chile pepper. Press water from bread, add to the mortar and mix with garlic mixture. Heat oil in a pan and then slowly whisk warm oil into garlic mixture.
For the bouillabaisse, toast baguette slices in a dry skillet Remove fish from the pan with a slotted spoon and arrange with vegetables on deep plates. Cover with fish stock and remaining vegetable from the pan. Serve with baguette slices and rouille.
