Bouillabaisse from Game Fish with Paprika Bruschetta

Wash the carcasses (herringbones) under running water. Remove the shell from the shrimp. Put both aside in a bowl.

Peel the onions and garlic and cut into large pieces. Wash, clean and roughly dice the fennel, carrots and celery. Heat olive oil in a saucepan. Sauté the onions and garlic in it. Add carrots, celery and fennel and sauté everything over high heat. Add tomato paste and sweat. Pour a little sugar over it and let it caramelize slightly. Add the fish carcasses and shrimp shells and simmer for 5 minutes over high heat. Deglaze with the white wine and bring to the boil briefly. Then pour approx. 1.5 liters of cold water on top. Add the bay leaves, thyme, orange peel and parsley. Season everything with salt, pepper, chilli and the saffron. Cook everything over a medium heat for approx. 1.5 hours to a strong fish stock.

At the end of the cooking time, pass everything through a sieve and collect the brew in a saucepan. Add pastis and bring the stock to the boil again and season to taste. Squeeze the juice from half a lemon and add to it. Fish stock must no longer boil.

Wash the fish fillets, pat dry and cut into bite-sized pieces. Put the fish cubes in the hot stock and let it simmer for about 10 minutes over a low heat. Melt butter in a pan. Briefly toss the prawns on both sides in the pan and season with a little scampi-spice mixture.

Wash the bell peppers, cut in half and remove the core and the white skins. Quarter the peppers and place them skin side up on a baking sheet. Grill in a preheated oven (grill function) at 220 degrees. The skin of the peppers should turn dark and blister. This takes about 5 - 7 minutes. Then cover the pepper quarters with a damp tea towel. Rest for 10 minutes, then remove the skin from the pepper pieces. Chop the pepper fillets into small cubes. Wash and finely chop fresh oregano. Squeeze the lemon. Make a marinade from lemon juice, olive oil, salt, pepper, garlic granules and sugar. Add the diced paprika and oregano and marinate with the mixed liquid.

Toast the white bread slices and rub the top with fresh garlic. Place the marinated pepper cubes on top, garnish with an oregano leaf and serve. Pour the fish soup into a deep plate and serve. Place a shrimp on top and serve with paprika bruschetta.