Summary

Ingredients

• 3 fish (s) (gurnard or red mullet), scaled and gutted
• 12 large prawns
• 675 g fish fillet (s) (white fish such as cod, haddock, halibut or monkfish)
• 225 g mussel (s)
• 150 g onion (s), quartered
• 1 teaspoon saffron threads
• 5 tablespoon olive oil
• 1 tuber fennel (small tuber), roughly chopped
• 4 clove (s) garlic, crushed
• Orange peel, grated
• 4 sprigs thyme
• 675 g tomato (s) or 1 kl. Can (400 ) chopped tomatoes
• 2 tablespoon tomato paste
• 3 bay leaves
• salt and pepper
• 100 g red pepper (s), coarsely chopped
• 1 small red chilli pepper (s), cut into fine rings
• 2 clove (s) garlic, chopped
• 5 tablespoon olive oil
• 15 g bread (s), fresh, crumbled into crumbs
• 1.2 liters water
• 1 tablespoon boiling water

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Instructions

1. For the rouille, process the bell pepper with chilli pepper, 2 chopped garlic cloves, 5 tablespoons of olive oil and breadcrumbs in a blender to a smooth puree. Pour into a serving bowl and chill.
2. Fillet the gurnards or red mullets. To do this, cut the meat from the center bone on both sides. Keep your head and bones. Cut the fish fillets into pieces. Release half of the prawns and save the bowls for the broth. Skin the white fish, parry and cut into large pieces. Brush the clams thoroughly and discard any damaged or open clams that do not close when pounded.
3. Put the fish scraps and shrimp shells with the onion in a saucepan and pour in 1.2 liters of water. Bring to the boil and simmer gently for 30 minutes. Let cool a little and strain.
4. Pour 1 tablespoon of boiling water over the saffron.
5. Heat 2 tablespoons of olive oil in a pan or saucepan and fry the fillet pieces of the fish on a high flame for 1 minute. Remove and drain on kitchen paper.
6. Heat 3 tablespoons of olive oil and brown the fennel, garlic, orange peel and thyme in it. Fill the strained broth with water to around 1.2 l.
7. Place the fresh tomatoes in boiling water for 30 seconds, then rinse in cold water, peel and chop.
8. Add the fish broth with saffron, tomatoes, tomato paste and bay leaf to the saucepan. Season to taste and heat until just below the boiling point. Cover and simmer for about 20 minutes.
9. Now add the fish fillets and prawns to the broth and add the mussels. Cover and let stand for 3-4 minutes. Again, remove the mussels that have not opened and throw them away.
10. Arrange the hot soup on plates and serve. Serve the rouille separately.