Bouillabaisse

Ingredients

• 1 tsp fennel seeds
• 1 bulb fennel
• 1 stalk leek
• 2 stalks celery root
• 3 sprigs thyme
• lemons
• 5 peppercorns
• 5 tomatoes
• 1 onion (chopped with a bay leaf and 2 cloves)
• 4 tbsp olive oil
• 600 g fish heads
• white wine
• 2 tsp saffron
• Salt
• Pepper

Instructions

1. 1.

   Clean, wash, and finely chop the vegetables. In a pot heat the olive oil, add the chopped vegetables, thyme, peppercorns, quarter of a lemon, fennel seeds, and the onion mixture; sauté.

2. 2.

   Add the fish heads and continue to sauté.

3. 3.

   Cover with white wine and water, add saffron, and simmer for about 30 minutes.

4. 4.

   Strain through a fine sieve into another pot, press the solids well. Bring the broth back to a boil and season with salt and pepper.