Summary

Ingredients

• 1 kg fish, (Mediterranean fish such as gurnard, merlan, eel, monkfish, cod, mackerel, haddock, plaice
• 2 tablespoon lemon juice
• 1 teaspoon salt
• 1 ¼ liters water
• 500 g mussel (s) (mussels)
• 1 onion (s)
• 1 carrot (s)
• 1 leek
• 1 stick celery
• 4 cloves garlic
• 100 ml oil (olive oil)
• 1 bay leaves
• 1 sprig thyme
• 1 piece (s) fennel - green
• 2 stems parsley
• 1 piece (s) orange (s) - peel
• 4 potato (s)
• 3 tomato (s)
• 1 can saffron (0.g)
• Pepper, whiter
• 12 scampi
• Fish - waste

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Instructions

1. Wash the fish, remove tails, heads and fins, sprinkle a little lemon over them and leave to stand for 20 minutes. Bring the water to the boil with the salt and add the fish waste (if you are using fillets, have the fishmonger bring it with you!). Bring to the boil and simmer gently in an open pot for 15-20 minutes, repeatedly skimming off the foam that forms. Wash and clean the mussels and cook them in salted water in an extra saucepan. In the meantime, dice the onions, cut the carrot, potatoes, celery and leek into slices. Mash the garlic with a little salt. Tie the herbs in a bouquet. Heat the oil and fry the vegetables in it. Add the bouquet of herbs and pour on the fish broth, which has meanwhile been sifted through a cloth. Let cook for 10 minutes, then add the fish fillets; the broth should now no longer boil, it should only froth slightly. The fish are done after 15-20 minutes. Before the end of the cooking time, add the scampi, shortly before serving, the mussels and the tomatoes cut into slices are warmed up in the soup.
2. The bouillabaisse is eaten in style like this: the fish and vegetables are carefully removed from the broth and arranged on a platter. The broth is served separately in a terrine. Everyone takes the fish and vegetables of their choice and pours the broth into their own plate. Baguette and aioli go best with this.