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🍲 French Fish Soup (Bouillabaisse) with Rouille

1170 kcal · 30 min · 4 servings

Ingredients

• 800 g mixed fish fillet (e.g. from roughy, dragonhead, red mullet, monkfish, kitchen-ready, skinless)
• 2 white onions
• 4 garlic cloves
• 2 tbsp freshly chopped parsley
• 3 tomatoes
• 1 bulb fennel
• 6 tbsp olive oil
• 1 tsp fennel seeds
• 400 ml dry white wine
• 600 ml fish stock
• 1 small box saffron threads
• 1 tbsp lemon juice
• salt
• cayenne pepper
• 1 slice stale white bread
• 2 garlic cloves
• 1 pinch ground saffron
• 0.5 tsp sea salt
• 1 egg yolk
• 1 pinch hot mustard
• 200 ml olive oil
• 1 pinch tomato paste
• 1 tsp lemon juice
• white pepper (from the mill)
• 2 tbsp thyme (for sprinkling)
• 1 baguette

Instructions

1. 1. Rinse the fish fillets under cold water.
2. 2. Pat the fillets dry with a kitchen towel.
3. 3. Cut the fish into bite-sized pieces.
4. 4. Peel the onions and halve them.
5. 5. Cut the onion halves into thin strips.
6. 6. Peel the garlic cloves.
7. 7. Finely chop the garlic.
8. 8. Wash the tomatoes.
9. 9. Remove the hard stem ends from the tomatoes.
10. 10. Dice the tomatoes.
11. 11. Remove the tough parts from the fennel.
12. 12. Wash the fennel.
13. 13. Dice the fennel.
14. 14. Heat the oil in a large pot.
15. 15. Fry the fennel seeds in the hot oil.
16. 16. Add half of the parsley to the fennel seeds.
17. 17. Add the chopped onions.
18. 18. Add the chopped garlic.
19. 19. Sauté the vegetables briefly.
20. 20. Add the fennel cubes to the pot.
21. 21. Mix the white wine with the fish stock.
22. 22. Take half of the wine-stock mixture.
23. 23. Add this half along with the tomato cubes to the pot.
24. 24. Cover the pot with a lid.
25. 25. Let the soup cook at medium heat for about 15 minutes.
26. 26. Pour the soup through a fine sieve into a clean bowl.
27. 27. Take the remaining half of the wine-stock mixture.
28. 28. Heat this remaining mixture.
29. 29. Take the saffron threads.
30. 30. Rub the saffron between your fingers to break it up.
31. 31. Dissolve the rubbed saffron in the hot stock mixture.
32. 32. Take the firm-fleshed fish fillets such as monkfish.
33. 33. Lightly salt these fillets.
34. 34. Lightly pepper these fillets.
35. 35. Place the seasoned fillets into the broth.
36. 36. Cover the pot again.
37. 37. Let the fillets steep at low heat for about 5 minutes.
38. 38. Add the remaining types of fish.
39. 39. Let everything cook together for another 5 minutes.
40. 40. Add lemon juice to the bouillabaisse.
41. 41. Season the soup with salt to taste.
42. 42. Season the soup with cayenne pepper to taste.
43. 43. Take the bread for the rouille.
44. 44. Soak the bread in warm water.
45. 45. Peel the garlic cloves for the rouille.
46. 46. Take a mortar.
47. 47. Add the saffron to the mortar.
48. 48. Add salt to the mortar.
49. 49. Crush the garlic cloves in the mortar with the saffron and salt.
50. 50. Squeeze the soaked bread well.
51. 51. Mix the squeezed bread with the garlic paste.
52. 52. Take the egg yolk.
53. 53. Mix the egg yolk with the mustard.
54. 54. Add the oil drop by drop at first.
55. 55. Then add the oil in a thin stream.
56. 56. Beat the mixture vigorously with a whisk.
57. 57. Stir the garlic-bread mixture into the mayonnaise.
58. 58. Add the tomato paste.
59. 59. Season the rouille with lemon juice.
60. 60. Season the rouille with pepper.
61. 61. Slice the baguette into thin slices.
62. 62. Spread the rouille onto the baguette slices.
63. 63. Sprinkle salt over the rouille.
64. 64. Sprinkle pepper over the rouille.
65. 65. Sprinkle the slices with thyme.

Nutrition per serving

• kcal: 1170
• Protein: 60 g · Fett/Fat: 69 g · Carbs: 56 g