Bouillabaisse with seafood

Ingredients for 2 servings:

• 500 g seafood
• 750 ml fish stock
• 1 lime(s)
• 1 onion(s)
• 1 carrot(s)
• ½ bulb(s) of fennel
• 2 potatoes
• 4 cloves garlic
• 2 tomatoes
• 4 tbsp olive oil
• ½ liter white wine
• 1 bunch of parsley
• 4 tbsp mayonnaise
• ½ red bell pepper(s)
• 3 cloves garlic
• 1 shallot(s)
• salt and pepper
• 1 baguette(s)
• 2 cloves garlic

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

The rouille: Finely chop 3 cloves of garlic, half a bell pepper, and the shallot. Mix well with the mayonnaise and season with salt and pepper. The soup: Roughly chop the other vegetables. Slice the potatoes and cut the lime into 2 pieces. Heat the olive oil and sauté the vegetables, adding the onion, then the garlic, and then the other vegetables. Squeeze the lime and add the juice. Deglaze with white wine until the vegetables are swimming in it. Bring to a boil and simmer for 10 minutes. Then add the fish stock. Bring back to a boil and simmer for 10 minutes, until the vegetables are just tender. Add the seafood and ensure it is warmed through (about 5 minutes). Meanwhile, slice a baguette. Mince the garlic. Rub the baguette slices with the garlic, let it soak in for a while, and then fry in a pan with a little oil or butter until crispy.