Bodensee Bouillabaisse with Toasted Bread and Rouille Sauce

Warm the milk and add the water. Dissolve the yeast in it and stir in the salt and cook matcha. Then add the whole thing to the flour. Knead everything together well and put the dough in a sufficiently large bowl. Let rise in a warm place for about 1 hour. Then knead again briefly and bring into the desired shape. Bake the bread at 200 degrees for 30 minutes.

Clean, quarter and core the peppers. Place skin side up on a baking sheet and grill under the preheated oven grill for 8-10 minutes until the skin forms black blisters. Then let the peppers steam out in a freezer bag for 5 minutes, remove and peel them. Then cut the peppers very finely. Then peel the potatoes, quarter them and cook in boiling salted water with the saffron for 25-30 minutes. Drain, let steam out and press through the potato press. Squeeze the garlic and grate very finely in a mortar with salt. Place one egg yolk (room temperature) in a bowl and stir with a mixer until frothy. Then gradually add the oil until the mixture becomes creamy. Season to taste with lemon juice and pepper. Add the potatoes, bell pepper, garlic and olive oil and stir until smooth. Cover with a cling film and chill.

Cut the vegetables into small pieces, fry them with a little olive oil and then deglaze with 100 ml of white wine. Add the finely chopped shallots, salt, chilli, saffron, crushed garlic, clove, bay leaf, rosemary, thyme and 2 tablespoons of tomato paste. Finally, put the fish carcasses in the pot as well. Cover everything with water and simmer for 45 minutes. The soup is passed through a sieve. After passing through the soup, season to taste and season. Cut the carrot sticks and fennel and add to the soup. Fry the fish fillets in a pan for 2 minutes and then place them in the soup plate. Pour the finished soup over it and garnish with fresh parsley and then serve.