Bouillabaisse (fish soup)

Name: bouillabaisse (fish soup)
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 2 toe garlic; 1 onion; 1 leeks; 2 tomato; 1 medium oranges; 2 el traditional olive oil; 1 el tomato paste; 760 ml fish fond; 1 fish bouillon tablet; 1 dried laurel leaves; 2 twig fresh thyme; g saffron envelope; 100 g fresh cod fillet; 200 g fresh redfish fillet; 1 el Pernod liquor; 150 g chilled seafood

A tasty bouillabaisse with cod fillet and rouget barbet

Ingredients

Directions

Peel and finely chop the onions and garlic. Wash the leeks and cut into thin rings.
Cross the tomatoes, immerse them in boiling water, rinse them with cold water, drench, remove the seeds and cut into cubes.
Clean the oranges and cut 1 piece of 4 cm with a peeler.
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.
Crumble the bouillon tablet above it. Add the bay leaf, thyme, orange peel and saffron and cook the soup gently for about 15 minutes.
Meanwhile cut the cod and rouget barbet into cubes. Add the Pernod and fish cubes to the soup and simmer for about 5 minutes.
Remove the laurel, thyme and orange peel and season the soup with pepper and tabasco.
Divide the fruits de mer over the plates and scoop the hot soup over it.