Bouillabaisse à la mode

Ingredients for 4 servings:

• 500 g fish fillet(s), mixed, firm meat (e.g. salmon, pollock, cod)
• 150 g raw shrimp(s)
• 1 bulb(s) fennel, chopped
• 1 stalk(s) leek, sliced
• 2 carrots, grated
• 1 vegetable onion(s), chopped
• 4 garlic cloves, chopped
• 400 g tomatoes, chopped from the can
• 4 tbsp tomato paste
• ⅛ liter Noilly Prat
• ½ liter white wine, semi-dry
• ½ liter vegetable broth
• 30 g sea salt
• 2 bay leaves
• 8 tbsp olive oil
• 2 tsp turmeric
• 2 tbsp lobster paste
• 1 tsp savory
• 1 tsp chili powder
• 1 tsp oregano
• 1 tsp thyme
• basil leaves for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

simply

Heat olive oil in a pan, then fry the onions and garlic until translucent, then stir in the tomato paste and fry. Add Noilly Prat and let it reduce. When the liquid has almost completely evaporated, add the fennel, carrots, and leeks and fry. After about 2-3 minutes, add the vegetable stock, wine, and canned tomatoes. Now add the sea salt, turmeric, lobster paste, bay leaves, savory, chili, oregano, and thyme, and simmer for about 25 minutes. Then add the roughly chopped fish. Cover and simmer on low heat for about 10-15 minutes; do not allow it to boil. Fish out the bay leaves and serve the bouillabaisse in deep plates. Garnish with basil leaves, if desired. Fresh baguette goes best with this dish.