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🍲 Hearty Mediterranean-Style Fish Soup

235 kcal · 60 min · 4 servings

Ingredients

• 1 stalk(s) leek (sliced)
• 2 carrot(s) (sliced)
• 3 large onion(s) (chopped)
• 4 clove(s) garlic (chopped)
• 1 bulb(s) fennel (with greens, halved (pluck off the greens))
• 500 g fish fillet(s) (mixed, firm-fleshed sea fish)
• optional shrimp(s)
• 0.1 g saffron threads
• 1 tsp anise (whole)
• 1 bottle Noilly Prat
• 425 ml fish stock
• 400 ml vegetable broth
• 1 can(s) tomatoes, chunky (400g)
• 2 tbsp tomato paste
• optional mussel(s)
• sea salt
• pepper, white
• oregano
• summer savory
• thyme
• bay leaf
• chili pepper(s) (dried)
• optional potato(es) (approx. 200 g)

Instructions

1. 1. Heat a large pot on the stove.
2. 2. Add plenty of olive oil to the hot pot.
3. 3. Heat the oil until it lightly smokes.
4. 4. Sauté the chopped onions and garlic while stirring until they become translucent.
5. 5. Stir in the tomato paste and roast it briefly.
6. 6. Add the anise.
7. 7. Deglaze everything with half of the Noilly Prat (vermouth wine).
8. 8. Wait until the liquid has almost completely evaporated.
9. 9. Add the vegetables (fennel, carrots, and leek) to the pot.
10. 10. Sauté the vegetables briefly.
11. 11. Optionally, add 200 grams of sliced potatoes to make the soup more filling.
12. 12. After about two minutes, pour in fish stock, vegetable broth, the remaining vermouth, and the can of tomatoes.
13. 13. Add the bay leaf and saffron.
14. 14. Season generously with the specified spices.
15. 15. Use sea salt and ground chili liberally.
16. 16. Let the soup simmer for about 25 minutes.
17. 17. Remove the anise and the bay leaf from the soup.
18. 18. Add the fish cut into large chunks to the soup.
19. 19. Optionally, add the mussels and shrimp.
20. 20. Let everything simmer covered for 10 to 15 minutes.
21. 21. Do not boil it further, as this would ruin the delicate texture of the fish.
22. 22. Serve the soup in deep bowls.
23. 23. Serve with baguette and basil pesto or aioli on the side.
24. 24. This is of course not a classic original version, but an adapted variation that tastes absolutely delicious!
25. 25. Editor's note: Viki uses for her bouillabaisse 1 cod loin (approx. 120 g), 1 red mullet fillet (approx. 150 g), 1 salmon fillet (approx. 150 g), 1 zander fillet (approx. 100 g), 3 shrimp, approx. 8 mussels, as well as 200 grams of mostly waxy, diced potatoes.
26. 26. Additionally, she uses fresh chili instead of dried chili pods.
27. 27. Viki's tip: You can create a small, tasty fennel salad from the fennel greens with a little olive oil and lemon juice, which enhances the bouillabaisse visually as a garnish.

Nutrition per serving

• kcal: 235
• Protein: 22 g · Fett/Fat: 5 g · Carbs: 24 g