Bouillabaisse Französische Fischsuppe

Hi everyone, here's a delicious bouillabaisse recipe. Enjoy! You might also like this recipe:    • Fischfond / ein muss in der guten Küche   YUMMMMMMM!!!!!! - more at letitcook.com Potato ricer https://amzn.to/344sCPd Global: https://amzn.to/2vg3KXI Pots: https://amzn.to/38qiKk0 Haiku knife: https://amzn.to/3ad5PT4 Pan https://amzn.to/3caYSDX Camera https://amzn.to/2Tj3mA0 Sumo 19 https://amzn.to/2HZPsNP Sennheiser audio https://amzn.to/2I3kjcd Kitchenaid https://amzn.to/39hNu6L Ingredients for approx. 4 people: 300 g fish fillet 400 g seafood 700 ml fish stock 100 ml white wine 10 ml Pernod 40 ml Noilly Prat (Vermouth) 0.5 fennel 2 celery stalks 2 tomatoes 2 shallots 0.5 lemon 10 g tomato paste 50 ml olive oil Salt (to taste) Pepper (to taste) Preparation steps: Peel the shallots and cut into wedges. Clean the celery stalks, remove the strings, and slice them. Chop the celery leaves. Clean the fennel, remove the stems, and cut into thin wedges. Quarter the tomatoes, remove the seeds, and cut into large cubes. Wash the fish, mussels, and seafood, pat dry, and cut into bite-sized pieces. Fry all the vegetables except the fennel leaves in oil. Add the tomato paste and cook. Deglaze the pan with Noilly Prat, white wine, and Pernot, and top up with fish stock. Add a little lemon juice and season with salt and pepper. Add the clams and cook for 2 minutes. Fry all the seafood and fish fillets in hot olive oil, season with salt and pepper, and add to the soup – do not boil! Add the diced tomatoes. Season the bouillabaisse to taste, arrange in deep bowls, and serve immediately. Interested in collaborating or becoming a partner? Please email me at info(at)letitcook.com.