Provençal Bouillabaisse

Ingredients

• 400 g Red mullet
• 300 g John Dory
• 300 g Monkfish
• 200 g Shrimp
• 4 piece Tomato
• 2 piece Onion
• 4 clove Garlic
• 1 bulb Fennel
• 1 pinch Saffron
• selon goût g Cayenne pepper
• 6 tbsp Olive oil
• 200 ml Dry white wine
• 1.5 liter Water
• 8 slice Bread

Instructions

1. Step 1

   Clean the fish and cut into chunks. Slice the onion and fennel, crush the tomatoes.

2. Step 2

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

3. Step 3

   Add the tomatoes, saffron, cayenne, and white wine. Let simmer for 5 minutes.

4. Step 4

   Pour in the water and bring to a boil. Add the larger fish first.

5. Step 5

   After 8 minutes, add the shrimp and more delicate fish. Cook for 10 minutes.

6. Step 6

   Toast the bread slices and rub with garlic. Serve the bouillabaisse with croutons and grated cheese.