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Dylansmom
Bouillabaisse (fish soup)
A tasty bouillabaisse with cod fillet and rouget barbet
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Ingredients
Directions
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Peel and finely chop the onions and garlic. Wash the leeks and cut into thin rings.
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Cross the tomatoes, immerse them in boiling water, rinse them with cold water, drench, remove the seeds and cut into cubes.
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Clean the oranges and cut 1 piece of 4 cm with a peeler.
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Heat the oil in the pan and fry the garlic, onion and leek for about 2 minutes. Add the tomato, tomato paste and fondue and bring to the boil.
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Crumble the bouillon tablet above it. Add the bay leaf, thyme, orange peel and saffron and cook the soup gently for about 15 minutes.
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Meanwhile cut the cod and rouget barbet into cubes. Add the Pernod and fish cubes to the soup and simmer for about 5 minutes.
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Remove the laurel, thyme and orange peel and season the soup with pepper and tabasco.
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Divide the fruits de mer over the plates and scoop the hot soup over it.
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Nutrition
200Calories
Sodium38% DV905mg
Fat12% DV8g
Protein42% DV21g
Carbs3% DV8g
Fiber8% DV2g
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