Bouillabaisse Marseillaise

Ingredients for 6 servings:

• 1 kg fish (Mediterranean fish such as gurnard, whiting, conger eel, monkfish, cod, mackerel, haddock, plaice
• 2 tbsp lemon juice
• 1 tsp salt
• 1 ¼ liters of water
• 500 g mussels
• 1 onion(s)
• 1 carrot(s)
• 1 stalk(s) leek
• 1 stalk(s) Celery
• 4 cloves garlic
• 100 ml oil (olive oil)
• 1 bay leaf
• 1 sprig(s) of thyme
• 1 piece(s) fennel – green
• 2 sprigs of parsley
• 1 piece(s) orange(s) – peel
• 4 potatoes
• 3 tomatoes
• 1 can of saffron (0.1g)
• Pepper, white
• 12 scampi
• Fish waste

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Wash the fish, remove the tails, heads, and fins, squeeze over a little lemon juice, and let stand for 20 minutes. Bring the water to a boil with the salt and add the fish scraps (if using fillets, ask your fishmonger for them!). Bring to a boil and simmer gently in an uncovered pot for 15-20 minutes, skimming off any foam that forms. Wash and clean the mussels and cook them in a separate pot in salted water. Meanwhile, dice the onions, slice the carrot, potatoes, celery, and leek. Crush the garlic with a little salt. Tie the herbs into a bunch. Heat the oil and sauté the vegetables. Add the bunch of herbs and pour in the fish stock, which has now been strained through a cheesecloth. Cook for 10 minutes, then add the fish fillets; the stock should no longer be boiling, just slightly bubbly. After 15-20 minutes, the fish is cooked. 10 Before the end of the cooking time, add the scampi, and just before serving, warm the mussels and sliced ​​tomatoes in the soup. To eat bouillabaisse in style, carefully remove the fish and vegetables from the broth and arrange them on a platter. The broth is served separately in a tureen. Everyone takes their choice of fish and vegetables and pours the broth into their own plates. Baguette and aioli go best with this dish.