🍽️ Classic Fish Stew Bouillabaisse

Name: Classic Fish Stew Bouillabaisse
Total time: 30 min
Yield: 4 servings
Ingredients: 4 ripe tomatoes (cut into small pieces); 3 onions (peeled, sliced into rings); 1 fennel bulb (cleaned, and cut into thin strips); 1 kg fish bones (without gills); 3 tbsp olive oil; 1 tsp thyme leaves; 1 bay leaf; 1 small box saffron threads; salt; pepper (from the mill); 1 tbsp parsley (finely chopped); 1 kg mixed fish fillets (red mullet, whiting, monkfish.... as desired), cut into bite-sized pieces.; 20 mussels; 6 scampi; 1 slice white bread; 4 garlic cloves (chopped); 3 chili peppers; 2 bell peppers; salt; pepper (from the mill); 50 ml olive oil

350 kcal · 30 min · 4 servings

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Ingredients

4 ripe tomatoes (cut into small pieces)
3 onions (peeled, sliced into rings)
1 fennel bulb (cleaned, and cut into thin strips)
1 kg fish bones (without gills)
3 tbsp olive oil
1 tsp thyme leaves
1 bay leaf
1 small box saffron threads
salt
pepper (from the mill)
1 tbsp parsley (finely chopped)
1 kg mixed fish fillets (red mullet, whiting, monkfish.... as desired), cut into bite-sized pieces.
20 mussels
6 scampi
1 slice white bread
4 garlic cloves (chopped)
3 chili peppers
2 bell peppers
salt
pepper (from the mill)
50 ml olive oil

Instructions

1. Dice the onions into small cubes.
2. Heat oil in a large pot.
3. Fry the onions in the hot oil until they are soft and translucent.
4. Add the fennel strips and fry them for a few minutes.
5. Add the tomatoes, fish bones, about 1.2 liters of water, as well as the herbs and spices to the pot.
6. Let the mixture simmer gently for about 1 hour.
7. Season the broth to taste.
8. Strain the broth through a fine sieve into a clean pot.
9. Rinse the mussels under running water.
10. Add the mussels, scampi, and fish pieces to the broth.
11. Bring everything to a brief boil.
12. Let it steep for another 3 to 4 minutes.
13. Slice the baguette and toast the slices.
14. Serve the bouillabaisse with the toasted baguette slices and the rouille.
15. Soak the bread for the rouille (a garlic-pepper mayonnaise) in warm water.
16. Wash the pepper and chili peppers.
17. Remove the seeds and chop them finely.
18. Cook the vegetables together with the garlic in a small pot with a little water for about 15 minutes until soft.
19. Drain the water.
20. Puree the vegetables.
21. Pass the puree through a sieve.
22. Squeeze the bread well.
23. Stir the bread thoroughly into the oil.
24. Season the mixture with salt and pepper.

Nutrition per serving

kcal: 350
Protein: 30 g · Fett/Fat: 18 g · Carbs: 20 g