French Fish Soup (Bouillabaisse)

Ingredients

• 300 g fish fillet (black scabbard, redfish or halibut)
• 250 g seafood (mussels, shrimp or squid)
• 3 cloves garlic
• 1 onion
• 1 tbsp Olive Oil
• 400 g diced tomatoes (canned)
• 0.25 tsp saffron
• 1 tsp thyme
• 1 bay leaf
• 600 ml fish stock
• 150 ml white wine (or vegetable broth)
• Salt
• Pepper
• 1 tbsp chopped parsley

Instructions

1. 1.

   Wash and drain the fish and seafood, then cut into bite-sized pieces. Peel and finely dice the garlic and onion.

2. 2.

   Heat olive oil in a pot. Add the onion and garlic and sauté for 2 minutes over medium heat until translucent. Add tomatoes, saffron, thyme and bay leaf, then pour in fish stock and white wine. Season with salt and pepper.

3. 3.

   Bring to a quick boil, add the fish and seafood, and simmer for 8–10 minutes until cooked through. Serve the French fish soup in bowls, garnished with parsley.