Bouillabaisse

French fish soup bouillabaisse according to this recipe is prepared with white fish, potatoes and tomatoes. Bouillabaisse is served with croutons.

Ingredients

• White fish (any) (cut into pieces) - 3 kg
• Potatoes (sliced) - 4 pcs.
• Fresh tomatoes (peeled and chopped) - 450 g
• Olive oil - 45 g
• Onions (chopped) - 2 pcs.
• Leeks, only white part (chopped) - 2 pcs.
• Garlic (chopped) - 4 cloves
• Fish broth or water - 3 l
• Tomato paste - 1 tbsp l.
• Saffron - 1 pinch
• Garni bouquet (2 sprigs of thyme + 2 bay leaves + 2 sprigs of fennel) - 1 pc.
• Salt to taste
• Ground black pepper - to taste
• For serving:
• Baguette (fried slices, grated with garlic) - 16 croutons
• Fresh parsley (chopped) - 30 g
• Aioli sauce (optional)

Directions

1. Bring broth or water to a boil, set aside.
2. In a large, heavy saucepan over medium heat, heat the olive oil, add all the onions, garlic and tomatoes, and cook, stirring occasionally, until soft.
3. Pour the vegetables with broth or water, add tomato paste and saffron. Put a bouquet of garni in a saucepan, bring to a boil, cook for a couple of minutes.
4. Then add fish and potatoes, cook over low heat for 5-8 minutes, placing the fish on a plate as it cooks (different fish cook at different times). Cook vegetables until potatoes are tender. Season with salt and pepper to taste.
5. Put potatoes and fish in portioned bowls (you can also put vegetables), and strain the soup through a sieve. Pour the broth over the fish and potatoes, sprinkle with parsley and serve bouillabaisse with croutons and aioli sauce (optional).