Bouillabaisse

Name: bouillabaisse
Total time: 35 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 1 onion; 4 clove garlic; 2 stem celery; 1 fennel bulb; 1 leeks; 3 tomato; 1 tin can tomato paste; 1 orange; 1 liter fish stock; 2 twig thyme; 1 tablespoon Provencal herbs; 1 saffron; 0.5 teaspoon saffron powder; 300 gram cod fillet; 300 gram tilapia fillet; 300 gram salmon fillet; 200 gram seafood cocktail; Tabasco

Ingredients

4 tablespoon olive oil
1 onion
4 clove garlic
2 stem celery
1 fennel bulb
1 leeks
3 tomato
1 tin can tomato paste
1 orange
1 liter fish stock

2 twig thyme
1 tablespoon Provencal herbs
1 saffron
0.5 teaspoon saffron powder
300 gram cod fillet
300 gram tilapia fillet
300 gram salmon fillet
200 gram seafood cocktail
Tabasco

Directions

Heat the olive oil in a soup pot and fry the onion and garlic.
Add the celery, leeks, tomato cubes and puree and cook for 2-3 minutes.
Peel 5 cm peel of the orange. Add the orange peel, fish stock, thyme and saffron to the pan and cook gently for about 10 minutes.
Add the cod, salmon and seafood and heat for about 5 minutes against the boil.
Remove the thyme and orange peel. Season the bouillabaisse with tabasco. Tasty with slices of baguette with rouille.