Bouillabaisse

Ingredients for 8 servings:

• 800 g fish, ready-to-cook pieces of firm flesh such as turbot, halibut, sole and conger eel
• 800 g fish, ready-to-cook pieces of soft-fleshed fish such as cod, haddock, whiting and red mullet
• 750 g fish, bones and fish waste such as heads and fins
• 3 stalk(s) leeks, small
• 3 onions
• 3 cloves garlic
• 1 tsp thyme, oregano and savory
• 0.1 g saffron
• ⅛ liter olive oil
• 1 bay leaf
• 1 ½ tsp salt
• 3 pinches of pepper, freshly ground
• 1 liter of water
• 3 large beefsteak tomatoes

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

fish soup

Rinse all fish pieces, bones, and fish scraps thoroughly with cold water and pat dry. Cut the leeks into fine strips. Finely chop the onions and garlic cloves. Mix the firm-fleshed and soft-fleshed fish pieces separately with half the garlic, herbs, saffron, and 3 tablespoons of oil, then cover and let marinate. Combine the fish bones and scraps with the dark green leek strips, a chopped onion, bay leaf, salt, pepper, and water, then cover and simmer for 35 minutes. Heat the remaining oil and fry with the remaining onions and the light leek strips until lightly browned for about three minutes. Add the firm-fleshed fish pieces and the marinade, strain the fish stock over them, and simmer gently over low heat for five minutes. Cut a cross into the tomatoes, blanch them in hot water, peel them, halve them, and cut them into large cubes. Add the soft-fleshed fish pieces to the fish pot with the tomatoes and marinade and simmer gently for another eight minutes. Season the bouillabaisse well with salt and pepper. Serve with thin, oven-toasted white bread slices, spread with garlic butter if desired. 350 kcal per serving. Tip: From fishing village to fishing village, bouillabaisse can be varied from small to significant. For example, some houses add potatoes to the soup, or even shrimp or mussels.