Bouillabaisse – Provençal Fish Soup

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Finely dice 1 fennel bulb and 1 onion and chop 3 garlic cloves. Heat 1 tbsp olive oil in a large pan and soften everything for 6 minutes.

   6:00
2. 2

   Add 1 can chopped tomatoes (400 g), 800 ml fish stock and a pinch of saffron and simmer for 15 minutes.

   15:00
3. 3

   Cut 500 g fish fillet into pieces, add to the soup and leave to poach gently for 6 minutes.

   6:00
4. 4

   Add 150 g prawns and poach for a further 4 minutes until cooked. Season to taste with salt and pepper and serve hot.

   4:00