Bouillabaisse with Rouille and Bavarian Onion Soup with Pretzel Slices

Bouillabaisse:

1. 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.
2. Peel and finely chop the onions and garlic. Wash and clean the fennel, carrot and celery and dice everything.
3. Wash the tomatoes and cut them into small pieces, removing the stalks. Heat the olive oil in a stock pot.
4. Sauté the onions and garlic until golden, add the carrot, celery and fennel and continue to cook until the vegetables are lightly browned.
5. 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!
6. Pour in white wine and cook for 2-3 minutes. Reduce the heat and add 1.3 liters of water and pastis.
7. 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.
8. In the meantime, peel, wash and thinly slice the potatoes. Cut the fish fillets into pieces.
9. Wash the mussels in cold water, discard open mussels.
10. 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.

Rouille:

1. For the rouille, dice the bread. Remove 5-8 tablespoons of soup and soak the bread in it for 5-10 minutes.
2. 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.
3. 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.
4. Puree into a thick, even mayonnaise in this way, season with salt and pepper.

Before serving:

1. 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.
2. 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!)
3. 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.
4. Spread the rouille on the baguette slices and serve with the soup.
5. 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.

Onionsoup:

1. Peel the onions, cut in half and cut into slices as thin as possible.
2. Heat 20 g butter and the oil in a wide, high saucepan and slowly brown the onion slices in it over medium heat.
3. Deglaze with port wine and white wine, reduce and add the beef soup.
4. Put in the bay leaves, lemon peel and garlic and let the soup steep for 6 to 8 minutes just below the boiling point.
5. Season hearty with marjoram, salt and chili powder.
6. 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.
7. Sprinkle the soup with parsley and serve with the pretzel slices.