Simplified bouillabaisse

Step 1/6

• ½ mixed Mediterranean fish

• cutting board
• knife

Peel, devein, and chop shrimp. Fillet fish and cut into large pieces.

Step 2/6

• 1 carrots
• 1 celery
• ½ red onion
• ½ fennel
• 200 g potatoes
• ½ chili
• 75 g tomatoes
• ½ orange
• ½ sprig rosemary
• 1½ cloves garlic
• 1½ shallots
• ½ kg mussel

Slice half the carrots and chop half the celery. Finely dice the onion. Chop all of the fennel, potatoes, and chili. Then chop half the tomatoes. Peel and halve the orange. Remove rosemary sprigs from the stems. Mince garlic and thinly slice shallots. Cover mussels in cold water and let chill in the refrigerator for approx. 20 min.

Step 3/6

• 75 g tomato paste
• ½ tsp saffron
• ½ tsp ground allspice
• 25 ml white wine
• 15 g canned whole peeled tomatoes
• 1 bay leaves
• 200 g shrimp
• vegetable oil (for frying)
• salt
• pepper

• saucepan (large)
• cooking spoon
• fine grater

Heat some vegetable oil in a large saucepan over medium heat. Add shrimp and sauté, then remove about one-quarter of the shrimp to set aside for garnish. Then add fish to the saucepan and sauté, adding more oil if needed. Season with salt. Add all the chopped vegetables and halved oranges. Season again with salt and pepper. Then add tomato paste, saffron, allspice, some white wine, and whole peeled tomatoes. Deglaze with fish stock. Add rosemary, half the bay leaves, and lemon zest. Allow to cook for approx. 10 – 15 min.

Step 4/6

• 10 g parsley

Meanwhile, roughly chop parsley. Cut remaining tomatoes, carrots, and celery into bite-sized pieces and set aside.

Step 5/6

• ladle
• food mill

Place a food mill on top of a separate large saucepan. Remove shrimp and fish and ladle soup into a food mill to blend. Alternatively, use an immersion blender to mix.

Step 6/6

• ½ kg mussel
• ½ lemon
• salt
• pepper

• colander
• saucepan

Drain water from mussels. In a separate saucepan, heat up some vegetable oil over medium heat. Add shallots, garlic, remaining tomatoes, carrots, and celery. Sauté for approx. 5 – 7 min. Then add remaining bay leaves, some parsley, mussels, lemon juice, and remainder of white wine. Season to taste with salt and pepper. Bring to a low boil and cover pan for approx. 10 – 12 min. or until mussels are fully open. Garnish soup with shrimp, fish, milled soup stock, and chopped parsley. Enjoy!

Enjoy your meal!