Bouillabaisse - Marseille ear

Bouillabaisse - Marseille ear

Ingredients

• For roui sauce: 1/2 tbsp. mayonnaise 1/4 tbsp. chopped canned baked sweet peppers, thoroughly dried 2 tbsp. l. extra virgin olive oil 1 tbsp. l. freshly squeezed lemon juice 1 coarsely chopped garlic clove Sea salt
• For bouillabaisse soup: 675 gr. white fish (eg cod, monkfish or sea bass), cut into 7.5 cm pieces. 4 plum tomatoes, halved lengthwise 450 gr. king prawns in a shell 450 gr. mussels in shells 6 tbsp. l. extra virgin olive oil 2 tbsp l. tomato paste 500 ml. canned clam juice 1 wide strip of orange peel 1 head of fennel, pre-cut into 4 parts, core and cut into thin slices 1 large shallot, finely chopped 2 garlic cloves, finely chopped Sea salt Small pinch of chopped saffron 1/2 tbsp. dry white wine Freshly ground peppers 1 baguette, sliced ​​and toasted 2 tbsp. l. finely chopped parsley

Directions

1. Prepare the rui sauce: Put mayonnaise, red pepper, olive oil, lemon juice, garlic and a pinch of salt in a blender and blend until smooth. Place the sauce in a small bowl and refrigerate. Prepare bouillabaisse: grate the tomato pulp on a coarse grater so that only the skin remains (by the way, do not throw it away). Peel the shrimp of shells and intestines, save the shells and tails for the broth, peel the mussels and remove the fibrous threads. Put the seafood in the refrigerator.
2. Prepare broth: In a large saucepan, heat 3 tbsp. l. olive oil. Add the shells and tails of the shrimp and cook for about 3 minutes, until they turn bright red. Add the tomato paste and stir for about 30 seconds until it dissolves. Add clam juice, 4 tbsp. water, tomato peel, orange peel and 1/4 tbsp. chopped fennel. Bring the mixture to a boil, reduce heat to medium and simmer for 12-15 minutes until the liquid evaporates to 4 cups. Strain the broth over a bowl through a fine sieve, rubbing the hard pieces. Set the broth aside.
3. Wipe the pan and heat the remaining 3 tbsp. l. olive oil over medium heat. Add remaining fennel, shallots, garlic and a pinch of salt, cover partially and cook, stirring occasionally, for 5 minutes, until the fennel begins to soften. Add the mashed tomato pulp and cook for about 2 minutes, until the mixture thickens slightly. Add the saffron and stir, then add the wine and cook for 4 minutes until the liquid has evaporated by about one third. Add broth and bring to a boil again.
4. Add mussels to a saucepan, cover and cook for 4 minutes. Add thick pieces of fish and cook, covered, for another 2 minutes. Add the remaining fish and shrimp, cover and cook for 3-4 minutes, until the mussels are open and the fish and shrimp are completely cooked. (Take out any unopened mussels). Season with salt and pepper. Spread the baguette with rouy sauce and serve with the bouillabaisse. Sprinkle the parsley over the soup.