John Myers
Ingredients for 3 servings:
- 1 small vegetable onion(s)
- 1 bunch of spring onions
- 450 g fresh tomatoes
- 1 carrot(s)
- ½ chili pepper(s), fresh
- 3 garlic cloves
- ½ bunch parsley, flat
- 0.1 g saffron
- 3 tbsp olive oil
- 2 bay leaves
- 200 ml fish stock
- 200 ml dry white wine
- 200 ml vegetable stock
- 150 ml water
- 180 g salmon fillet(s)
- 200 g redfish fillet(s)
- 250 g seafood (shrimp, mussels, squid)
- salt and pepper
- 1 baguette(s)
- Garlic butter
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes
Bouillabaisse
Peel the onion and cut into eighths. Thinly slice the carrot. Peel the garlic and press it through a garlic press. Wash the parsley and pluck the leaves from the stalks. Wash the tomatoes and quarter them (or cut them into eighths depending on their size). Heat the oil and sauté the onions and carrots. Add the tomatoes, parsley, garlic, and saffron, and sauté for another 5 minutes. Season with salt and pepper. Add 750 ml of liquid (stock, broth, wine, and water), the bay leaf, and the chili pepper, and simmer for about 15 minutes. Meanwhile, trim, wash, and finely chop the spring onions. Wash the fish and seafood and cut into bite-sized pieces. Add the fish pieces, seafood, and spring onions to the broth and let them simmer for about 5 minutes. Meanwhile, bake the baguette in the oven until crispy, then slice it. Season the bouillabaisse with salt and pepper and serve with baguette and garlic butter.
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