Bavarian-Style Bouillabaisse

Ingredients

• 2 shallots
• 2 Garlic cloves
• 200 g waxy potatoes
• 2 carrots
• 150 g zucchini
• 150 g fennel
• 4 river crabs
• Salt
• 50 g butter
• 150 ml white beer
• 250 ml dry white wine
• 1 l fish stock (glass)
• 500 g fish fillet (e.g., trout, pikeperch, redfish)
• 200 ml heavy cream (min. 30% fat)
• pepper (ground)
• 2 tsp horseradish (glass)
• 1 pinch grated orange zest
• 2 Tomatoes
• 150 g smoked trout (pieces)
• 2 tbsp cold butter
• tarragon (for garnish)

Instructions

1. 1.

   Peel and finely chop the shallots and garlic. Wash, peel, and dice the potatoes and carrots. Wash the zucchini and fennel; slice the zucchini and cut the fennel into strips.

2. 2.

   Bring plenty of salted water to a boil, add the river crabs, and simmer for 20-25 minutes until cooked.

3. 3.

   Heat butter in a large pot and sauté the shallots and garlic. Deglaze with white beer and reduce briefly. Add white wine and fish stock, bring to a boil. Add potatoes and carrots; cook 1-2 minutes until al dente, then remove. Add fennel and zucchini; cook 1 minute, then remove. Rinse the fish fillets, pat dry, cut into large pieces, place in the pot, and simmer for 3-5 minutes, then remove.

4. 4.

   Pour in the cream, bring to a boil, reduce for 10 minutes, and season with salt, pepper, horseradish, and orange zest.

5. 5.

   Wash the tomatoes and quarter them.

6. 6.

   Use an immersion blender to froth the soup vigorously, stir in cold butter. Arrange fish fillets and vegetables on warmed plates with smoked trout and tomato pieces, place a river crab beside, and ladle hot broth over.

7. 7.

   Serve garnished with tarragon.