- 2 Pc. Onions
- 5 Pc. Garlic cloves
- 2 Pc. Fennel bulbs
- 1 Pc. Carrots
- 2 Rods Celery
- 400 g Chunky tomatoes
- 5 tbsp Olive oil
- 1 tbsp Tomato paste
- 250 ml White wine
- 100 ml Pastis aniseed schnapps
- 1 Pc. Orange zest
- 1 Pc. Bay leaf
- 8 Branches Thyme
- 5 Stalk Parsley
- Chili powder
- 0,25 tsp Saffron threads
- 2 Pc. Waxy potatoes
- 300 g Mussels
- 2 tbsp Chopped parsley
- 1,8 kg Mediterranean fish
- 50 g White bread without rind
- 1 Pc. Clove of garlic
- 1 Pc. Egg yolk
- 0,25 tsp Sweet paprika
- Chili powder
- 5 tbsp Olive oil
- 500 g Onions
- 60 g Butter
- 1 tbsp Oil
- 50 ml Port white
- 100 ml White wine
- 1 l Clear beef soup
- 2 Pc. Bay leaves
- 1 Stripes Lemon zest
- 1 disc Garlic
- Chili powder mild
- 150 g Pretzel sticks from the previous day without salt
- 2 tbsp Parsley leaves
- Thoroughly clean fish cuttings (bones and heads) under running water. Cut the gills from the heads and throw them away; Drain in a colander alone.
- Peel and finely chop the onions and garlic. Wash and clean the fennel, carrot and celery and dice everything.
- Wash the tomatoes and cut them into small pieces, removing the stalks. Heat the olive oil in a stock pot.
- Sauté the onions and garlic until golden, add the carrot, celery and fennel and continue to cook until the vegetables are lightly browned.
- Stir the tomato paste into the vegetables and sauté briefly. Add tomatoes and fish cuts and simmer for 3-4 minutes while stirring over high heat - everything can disintegrate!
- Pour in white wine and cook for 2-3 minutes. Reduce the heat and add 1.3 liters of water and pastis.
- Wash the orange peel, bay leaf, thyme and parsley and add everything. Season everything with salt, pepper, 1-2 pinches of chilli and the saffron and cover and cook over a medium heat for 25 minutes.
- In the meantime, peel, wash and thinly slice the potatoes. Cut the fish fillets into pieces.
- Wash the mussels in cold water, discard open mussels.
- Pour the soup in portions through a fine sieve, squeeze everything well with the back of a spoon and mash it - this is the only way to give the soup its right taste.
- For the rouille, dice the bread. Remove 5-8 tablespoons of soup and soak the bread in it for 5-10 minutes.
- Peel and finely chop the garlic, sprinkle with a little salt on a board, grind with a stiff knife and place in a tall mixing vessel with the egg yolk.
- Mash the bread until it is pulpy and add to the egg with paprika and 1-2 pinches of chili powder. Puree with the hand blender on medium speed, gradually adding the oil.
- Puree into a thick, even mayonnaise in this way, season with salt and pepper.
- Put the fish soup back in the saucepan and bring to the boil. Add the potatoes and cook uncovered over a medium heat for approx. 10 minutes.
- Add the mussels and cook on medium to high heat for 5-10 minutes until the mussels have opened. (Be sure to sort out closed mussels later!)
- Put in the fish fillets and cover and let simmer for 5-7 minutes over a low heat. Cut the baguette into thin slices. Divide the soup on plates.
- Spread the rouille on the baguette slices and serve with the soup.
- Or mix with 2-3 tablespoons of warm fish soup and pour some of it directly onto the soup in the plate and sprinkle with parsley.
- Peel the onions, cut in half and cut into slices as thin as possible.
- Heat 20 g butter and the oil in a wide, high saucepan and slowly brown the onion slices in it over medium heat.
- Deglaze with port wine and white wine, reduce and add the beef soup.
- Put in the bay leaves, lemon peel and garlic and let the soup steep for 6 to 8 minutes just below the boiling point.
- Season hearty with marjoram, salt and chili powder.
- In the meantime, cut the pretzel sticks into thin slices and fry them on both sides in a pan over medium heat with the remaining butter.
- Sprinkle the soup with parsley and serve with the pretzel slices.