Bouillabaisse

Ingredients for 4 servings:

• 500 g fish fillet(s) (mixed sea fish fillets)
• e.g. shrimp(s), mussels, etc.
• 200 g potatoes
• 2 carrots
• ½ stalk(s) leek
• ¼ celeriac
• 4 tomatoes
• 3 shallots, diced
• 2 clove(s) garlic, squeezed
• 1 liter vegetable broth
• some saffron
• 3 sage leaves
• 1 bunch of basil
• ½ bunch parsley, flat
• Oil (olive oil)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Provençal fish soup

Wash the fish and cut into approximately 4 cm pieces. Peel and dice the potatoes. Trim and finely dice the carrots, celery, and leeks. Deseed and dice the tomatoes. Sauté the shallots and garlic in olive oil, pour in the stock, and stir in the saffron. Bring everything to a boil and add the diced potatoes. After 10 minutes, add the seafood, carrots, celery, and leeks. Cook for another 5-10 minutes, then stir in the tomatoes, basil, sage, and parsley. Bring to a boil briefly, season the stew with salt and pepper, and serve. Serve with baguette, if desired. Sauces such as pesto or rouille go well with this. Rouille: 2 garlic cloves, 1 small red chili pepper, 4 tablespoons breadcrumbs, 4 tablespoons fish stock, saffron threads, olive oil. Peel the garlic cloves, place them in a mortar, and add the chili pepper. Crush finely. Gradually add breadcrumbs soaked in fish stock, 1 pinch of saffron threads crushed in a mortar, and 10 tablespoons of olive oil to the paste, stirring constantly, until a smooth mayonnaise-like sauce forms. If it’s too thick, thin with a little more fish stock if necessary. Pesto: Olive oil, 1 bunch of fresh basil, garlic, salt, 25g pine nuts, 50g Parmesan. Puree the olive oil with the basil, garlic, and salt, or crush finely in a mortar. Roast the pine nuts in a dry pan until light brown, add to the pesto, and also puree finely. Finally, finely grate the Parmesan and stir into the pesto. Add 3 tablespoons of hot water and thin the pesto to the desired consistency.