Marseille bouillabaisse

Ingredients for 4 servings:

• 100 ml olive oil
• 3 clove(s) garlic, chopped
• 2 onions, chopped
• 2 tomatoes, pitted and chopped
• 700 ml fish stock
• 400 ml white wine
• 1 bay leaf
• some saffron threads
• 2 tbsp basil, freshly chopped
• 2 tbsp parsley, freshly chopped
• 200 g mussels
• 250 g fish fillet(s) (snapper or monkfish fillet)
• 250 g redfish fillet(s), without skin
• 200 g shrimp(s), shelled
• 100 g scallop(s)
• salt and pepper

Instructions

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

fish soup

Heat the oil in a large saucepan over medium heat. Sauté the garlic and onions for 3 minutes, stirring, until translucent. Stir in the tomatoes, stock, wine, bay leaf, saffron, and herbs. Bring to a boil, reduce the heat, and simmer, covered, for 30 minutes. Meanwhile, soak the mussels in lightly salted water for 10 minutes. Then brush them under cold running water and remove the beards. Discard any damaged mussels or those that do not close when tapped gently. Place the rest in a saucepan with a little water, bring to a boil, and cook over high heat for 4 minutes until they open. Remove from the heat and discard any unopened mussels. Once the tomato mixture is ready, rinse the fish fillets, pat dry, and cut into pieces. Add them to the pan and simmer for 5 minutes. Add the mussels, shrimp, and scallops and season with salt and pepper. Cook for 3 minutes, or until the fish is cooked through. Remove from the heat, remove the bay leaf, pour the bouillabaisse into soup bowls and serve.