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Ingredients
Seafood Bouillabaisse
- Ingredients
- 250 grams mussels
- 250 grams clam
- 250 grams fillets Mediterranean fish (such as John Dory, Lotte, mullet)
- 4 King prawn
- 4 shrimp (or Norway lobster)
- 1 bay leaf
- 1 tsp peppercorns
- 1 tsp Coriander
- 3 allspice
- 125 milliliters white wine
- 1 Tbsp Anisette
- 750 milliliters fish stock (homemade or finished product)
- 2 carrots
- 1 stalk Celery
- 1 small Fennel bulb
- 2 Tomatoes
- 1 Tbsp sugar
- 1 Tbsp olive oil
- 1 tsp Tomato paste
- ½ sm can Saffron
- 1 garlic clove
- 2 thyme
- 1 Basil (for garnish)
Rinse clams and mussels carefully.
Cut fish fillets into bite-sized pieces. Rinse prawns and shrimp.
Fry bay leaf briefly with other spice seeds in a dry pot, deglaze with wine, anisette and fish stock, let simmer and then set aside.
Rinse vegetables, trim as needed and chop. Dissolve sugar in a saucepan with 1 tablespoon of water and caramelize until golden yellow. Add vegetables and oil to the saucepan and sauté briefly. Add tomato paste, let braise briefly and then stir in saffron. Pour broth through a sieve into a pot, add vegetables to the pot and cook until al dente.
Add clams and mussels to the pot. Add garlic and thyme branches to the pot and simmer for 2-3 minutes, then add fish pieces, shrimp and prawns and let simmer for a few minutes.
Remove thyme and garlic. Rinse basil and shake dry. Serve soup in deep plates or soup bowls and garnish with basil.