Filter
Reset
Sort ByRelevance
Dylansmom
Bouillabaisse (fish soup)
A tasty bouillabaisse with cod fillet and rouget barbet
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
25 minMain disholive oil, onion, garlic, mixed mushroom, oregano, lemon, egg, grated goat's cheese, butter,omelette filled with mushrooms
-
25 minMain disheggplant, Red onion, traditional olive oil, cinnamon powder, white cheese cubes, pine nuts, Tortilla wraps,Greek filled wrap
-
20 minMain dishwholemeal spaghetti, lean ground beef, dried thyme, Red onion, boiling water, cocktail tomatoes, fresh basil, extra virgin olive oil, ready-to-eat avocado, fresh goat cheese natural 45,whole wheat pasta with avocado sauce and minced meat
-
30 minMain dishfish stock of tablet, baby, Dutch wok vegetables, butter, lemon, cod fillet, flat leaf parsley, lean bacon,stewed cod with Dutch vegetable mix
Nutrition
200Calories
Sodium38% DV905mg
Fat12% DV8g
Protein42% DV21g
Carbs3% DV8g
Fiber8% DV2g
Loved it