Bouillabaisse with Rouille, Bavarian Onion Soup with Pretzel Slices

Summary

Ingredients

Ingredients for the fish soup:

• 1.8 kg fish (s) (Mediterranean fish), e.g., red mullet, scorpionfish, gurnard, parsley fish
• 1.3 liters water
• 2 large onions
• 5 clove (s) garlic
• 2 small fennel bulb (s)
• 1 large carrot
• 2 stalks celery
• 400 g canned tomato (s), ripe or chunky tomatoes
• 5 tablespoon olive oil
• 1 tablespoon tomato paste
• 250 ml white wine
• 100 ml pastis
• 1 piece (s) orange peel, organic
• 1 bay leaf
• 8 sprig (s) thyme
• 5 stems parsley
• salt and pepper
• Chilli powder or allspice d´Espelette
• 0.25 teaspoon ¼ saffron threads
• 2 large potatoes, waxy
• 300 g mussel (s)
• Parsley, fresh, chopped, about 2 - 3 tablespoon

Ingredients for the rouille:

• 50 g white bread without rind
• 1 clove garlic
• salt and pepper
• 1 egg yolk, very fresh
• 0.25 teaspoon ¼ paprika powder, noble sweet
• Chilli powder or allspice d´Espelette
• some olive oil, about 5 - 6 tablespoon
• 1 baguette (s) for serving

Ingredients for the pretzel soup:

• 500 g onion (s)
• 60 g butter
• 1 tablespoon oil
• 50 ml port wine, white
• 100 ml white wine
• 1 liter beef broth, clear
• 2 bay leaves
• 1 strip lemon peel, organic
• 1 slice (s) garlic
• Marjoram, dried
• salt
• Chili powder, mild
• 150 g pretzel stick (s) from the day before, without salt
• 2 tablespoon leaf parsley

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Instructions

1. Bouillabaisse:
2. Let the fishmonger fillet the fish, take away the heads and bones. Thoroughly clean the bones and heads under running water. Cut the gills from the heads and discard them. Let the fish trimmings drain in a colander alone.
3. Peel and chop the onions and garlic. Wash and clean the fennel, carrot and celery and dice everything. Wash the tomatoes and cut them into small pieces, removing the stalks.
4. Heat the olive oil in a stock pot. Sauté the onions and garlic until golden, add the carrot, celery and fennel and continue to cook until the vegetables are lightly browned.
5. Stir the tomato paste into the vegetables and sauté briefly. Add the tomatoes and fish cuts and simmer for 3 - 4 minutes while stirring over high heat. Everything can fall apart!
6. Pour in the white wine and cook for 2 - 3 minutes. Reduce the heat and add 1.3 liters of water and the pastis. Wash the orange peel, bay leaf, thyme and parsley and add everything. Season everything with salt, pepper, 1 - 2 pinches of chilli and the saffron and cover and cook over a medium heat for 25 minutes.
7. In the meantime, peel and wash the potatoes and cut them into thin slices. Cut the fish fillets into pieces. Wash the mussels in cold water, discard open mussels.
8. Pour the soup in portions through a fine sieve, squeeze everything out well with the back of a spoon and mash it - this is the only way to give the soup its right taste. If you want, you can also press it through a strainer.
9. For the rouille, dice the bread. Remove 5 - 8 tablespoons of soup and soak the bread in it for 5 - 10 minutes. Peel and finely chop the garlic, sprinkle with a little salt on a board, mash with a firm knife and place in a tall mixing vessel with the egg yolk. Mash the bread until it is pulpy and add to the egg with paprika and 1 - 2 pinches of chili powder.
10. Puree with the hand blender on medium speed, gradually adding the oil. Puree in this way to a thick, even mayonnaise, season with salt and pepper.
11. Return the fish stock to the saucepan and bring to the boil. Add the potatoes and cook uncovered over medium heat for about 10 minutes.
12. Add the mussels and cook over medium to high heat for 5 - 10 minutes until the mussels have opened. Be sure to sort out closed mussels later! Put in the fish fillets and cover and let simmer for 5 - 7 minutes over a low heat.
13. Cut the baguette into thin slices. Divide the soup on plates. Spread the rouille on the baguette slices and serve with the soup. Or mix with 2 - 3 tablespoons of warm fish soup and pour some of it directly onto the soup in the plate and sprinkle with parsley.
14. Bavarian onion soup:
15. Peel and halve the onions and cut into thin slices. Heat 20 g butter and the oil in a wide, high saucepan and slowly brown the onion slices in it over medium heat.
16. Deglaze with port wine and white wine, reduce and pour the beef stock. Put in the bay leaves, lemon peel and garlic and let the soup steep for 6 - 8 minutes just below the boiling point. Season hearty with marjoram, salt and chili powder
17. In the meantime, cut the pretzel sticks into thin slices and fry them on both sides in a pan over medium heat with the remaining butter.
18. Sprinkle the soup with parsley and serve with the pretzel slices.
19. Kerstin prepared this recipe as a starter in the program “The Perfect Dinner” - Day 4 from Aschaffenburg on Thursday, November 26th, 2020.

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