Mediterranean Fish Soup

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Mediterranean Fish Soup
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
500 grams mussels
800 grams triggered filet mignon (from Mediterranean fish (z. B. John Dory, Lotte, mullet)
8 shrimp
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon Coriander
3 allspice
125 milliliters white wine
1 tablespoon Anisette
750 milliliters fish stock (Homemade or finished product)
500 grams small potatoes
1 stalk Celery
1 small Fennel bulb
2 tomatoes
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon Tomato paste
1 small can Saffron
1 garlic
2 thyme
8 slices Baguette
For the rouille
1 slice stale white bread
1 garlic
1 Red chile pepper
200 milliliters olive oil
How healthy are the main ingredients?
potatoCelerywhite breadsugarolive oilTomato paste

Preparation steps

1.

For the rouille: Place the bread in a bowl and pour warm water over to cover. Peel the garlic and crush in a mortar with the chile pepper.  Squeeze the bread to extract the water, transfer to a bowl along with the garlic mixture. Add the oil in a thin stream and whisk until combine.

2.

Clean and rinse the mussels.

3.

Cut the fish fillets into pieces and rinse the prawns.

4.

Toast the bay leaf in a dry skillet with the peppercorns and coriander, pour in the wine and anisette and bring to a simmer and set aside.

5.

Rinse the vegetables and chop. In a small saucepan dissolve the sugar with 1 tablespoon of water and cook until lightly caramelized. Heat the oil in a skillet and sauté the vegetables until crisp-tender. Stir in the tomato paste, simmer briefly and stir in the saffron. Strain the broth through a sieve.

6.

Add the mussels along with the garlic and thyme branches to the broth and simmer for 2 to 3 minutes. Add the fish fillets and shrimp and simmer until just cooked through. 

7.

Toast the baguette slices. Using a slotted spoon, lift the seafood and the vegetables out of the soup and spoon into bowls, remove the thyme and garlic.

8.

Pour the broth over the fish and vegetables and serve with baguette slices. Serve with rouille.