Bouillabaisse

Ingredients

• 1 kg mixed Mediterranean fish
• 1 onion
• 4 firm potatoes
• 4 meat tomatoes
• 1 bunch parsley
• 4 tbsp olive oil
• 4 bay leaves
• 4 packets saffron
• 4 Garlic cloves
• 8 slices baguette
• Salt
• Pepper
• 1 slice old white bread
• 1 Garlic clove
• 1 red peppercorn
• 200 ml olive oil

Instructions

1. 1.

   Wash fish, cut off heads and tails, remove fins and cut into large pieces. Peel onions and finely chop. Peel potatoes and finely grate. Heat tomatoes over hot water, shock in cold water, peel, quarter, remove seeds and finely dice flesh. Wash parsley. Heat oil in a large pot, sauté onions until translucent. Briefly fry potato slices. Add parsley, bay leaves, tomatoes and saffron. Peel garlic and squeeze into the pot, season with salt and pepper. Simmer on low heat for 5 minutes. Place fish pieces over the vegetables and pour 1 liter of boiling water over them. Cook on medium heat for 20 minutes. For the rouille soak bread in warm water. Peel garlic and crush it with the peppercorn in a mortar. Squeeze out excess liquid from the bread and mix with the garlic paste. Whisk olive oil into a thin stream while stirring.

2. 2.

   Toast baguette slices in a dry pan. Carefully remove fish from the soup with a slotted spoon and arrange on a plate with vegetables. Ladle fish stock onto plates, add baguette slices and bring fish and vegetables to the table to dip into the soup. Serve with rouille.