French Fish Soup (Bouillabaisse)
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 onion
- 2 garlic cloves
- 1 Fennel bulb
- 2 Tbsps vegetable oil
- ½ tsp fennel seeds
- 2 allspice
- 1 bay leaf
- 1 sprig rosemary
- 2 sprigs thyme
- 200 milliliters dry white wine
- 1 l fish stock
- 3 ripe Tomatoes
- 200 grams ready to cook, skinless Monkfish
- 200 grams ready to cook, skin-on, red Mullet
- 200 grams ready to cook, skin-on Sea bream fillet
- salt
- fresh cracked peppers
- 0.3 gram Saffron
- 1 tsp Lemon peel
Preparation steps
1.
Peel the onion and garlic and chop finely. Clean the fennel, rinse and cut into cubes. In a saucepan, heat the oil and sweat the onion and garlic. Add fennel, spices and herbs and sauté briefly. Deglaze with wine. Add stock and simmer for 20-25 minutes over medium heat. In the meantime, blanch the tomatoes, peel, and cut into bite size pieces.
2.
Rinse the fish fillets, pat dry, cut into large pieces and season with salt and pepper. Strain the stock through a fine sieve into a new pot, return to a boil, add the saffron, lemon zest and tomatoes and season with salt and pepper. Remove from heat, add the fish fillet pieces and leave off the heat until fish is cooked. Pour the soup into preheated soup bowls and serve garnished with fresh herbs.
