Summary

Ingredients

• 100 ml olive oil
• 3 cloves garlic, chopped
• 2 onion (s), chopped
• 2 tomato (s), pitted and chopped
• 700 ml fish stock
• 400 ml white wine
• 1 leaf bay leaf
• some threads saffron
• 2 tablespoon basil, freshly chopped
• 2 tablespoon parsley, freshly chopped
• 200 g mussel (s), (mussels)
• 250 g fish fillet (s), (snapper or monkfish fillet)
• 250 g redfish fillet (s), skinless
• 200 g shrimp (s), loosened
• 100 g scallop (s)
• salt and pepper

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Instructions

1. Heat the oil in a large saucepan over medium heat. Sauté the garlic and onions in it for 3 minutes while stirring. Stir in tomatoes, stock, wine, bay leaf, saffron and herbs. Bring to the boil, reduce the temperature and simmer covered for 30 minutes.
2. In the meantime, soak the mussels in lightly salted water for 10 minutes. Then brush under cold water and remove the beards. Throw away damaged copies or opened copies that do not close when you tap them lightly. Put the rest in a saucepan with a little water, bring to the boil and cook over high heat for 4 minutes until they open. Remove from heat and remove unopened mussels.
3. As soon as the tomato mixture is ready, rinse the fish fillets, pat dry and cut into pieces. Pour into the saucepan and simmer for 5 minutes. Add the mussels, prawns and scallops and season with salt and pepper. Cook for 3 minutes until the fish is cooked through. Remove from heat, remove the bay leaf, pour the bouillabaisse into soup bowls and serve.