Bouillabaisse with Rouille and Bavarian Onion Soup with Pretzel Slices

5 from 5 votes
Prep Time 2 hours
Total Time 2 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 179 kcal



  • 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
  • Salt
  • Pepper
  • 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
  • Salt
  • 1 Pc. Egg yolk
  • 0,25 tsp Sweet paprika
  • Chili powder
  • 5 tbsp Olive oil
  • Pepper


  • 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
  • Marjoram
  • Chili powder mild
  • Salt
  • 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.

Before serving:

  • 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.


Serving: 100gCalories: 179kcalCarbohydrates: 2.9gProtein: 2.2gFat: 15.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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