Bouillabaisse

Ingredients

• 300 g Red mullet
• 300 g John Dory
• 400 g Mussels
• 250 g Shrimp
• 400 g Canned tomatoes
• 2 piece Yellow onion
• 1 bulb Fennel
• 0.5 g Saffron
• 4 clove Garlic
• 1 l Fish stock
• 200 ml Dry white wine
• 4 tbsp Olive oil
• 8 slice Country bread
• 1 tsp Salt

Instructions

1. Step 1

   Steep the saffron in 100 ml of hot water. Slice the onions and fennel, mince the garlic.

2. Step 2

   Heat the olive oil in a large pot, sauté the onions and fennel for 3 minutes, then add the garlic.

3. Step 3

   Pour in the white wine, let it reduce for 2 minutes, then add the tomatoes and stock.

4. Step 4

   Add the saffron with its steeping water and the fish cut into chunks. Let cook for 10 minutes.

5. Step 5

   Add the mussels and shrimp, cook for 5-7 minutes until the mussels open. Season with salt and pepper.

6. Step 6

   Toast the bread slices, rub with garlic. Serve the bouillabaisse with the bread on the side.