Bouillabaisse
4 servings
60 minutes
Bouillabaisse is cooked from fresh catch, what you caught is what you cooked. Therefore, the fish component can change, but it should always be varied.
1
Prepare the necessary ingredients.
2
Clean the shrimp, do not throw away the shells.
3
Boil 1.5 liters of water in a pot, add shells, bay leaf, zest, and pepper. Simmer on low heat for 15 minutes.
- Bay leaf: 1 piece
- Black peppercorns: 12 pieces
4
Heat olive oil in a thick-bottomed pot.
- Olive oil: 50 ml
5
Fry the chopped onion until translucent.
- Onion: 1 head
6
Add sliced leeks and thinly sliced fennel, season with salt, reduce heat to low, cover with a lid, and simmer for 20 minutes.
- Leek: 1 piece
- Fennel: 1 piece
- Salt: to taste
7
Increase the heat under the pot with vegetables again and add minced garlic, frying for a minute or two. Add tomatoes and wine, and cook for another 20 minutes.
- Garlic: 4 cloves
- Canned diced tomatoes: 400 g
- Dry white wine: 250 ml
8
Strain the shrimp broth and pour it over the vegetables, add thyme, marjoram, saffron, and pepper, and cook for another 10 minutes.
- Thyme: 1 sprig
- Marjoram: 0.5 teaspoon
- Saffron: pinch
- Black peppercorns: 12 pieces
- Ground black pepper: to taste
9
Add large pieces of fish to the soup, after 2 minutes add mussels, after another 2 minutes add shrimp, and cook for about 2 more minutes until the shrimp are ready.
- Sockeye salmon: 300 g
- Hake: 300 g
- Cod: 300 g
- Mussels: 300 g
- Shrimp: 300 g
10
Serve immediately.
