Bouillabaisse

(serves 2)

　

Preparing the broth:

Ingredients

　

2 or 3 tomatoes

2 onions

1 leek

garlic

tomato paste

saffron

olive oil

thyme

laurel leaf

salt

pepper

tabasco

leftover fish parts (heads and tails)

Cut the vegetables into small pieces and sautee them with the fish parts in a pot with olive oil.

Add the herbs, seasoning and tomato paste and sautee for another 10 minutes.

Now pour two and half liters of hot water over the mixture and let it simmer for about an hour.

Then puree it in a blender.

Additional ingredients:

5 to 6 potatoes

300 g mussels

150g cod

300g John Dory

500g gurnard

300g gilt-head bream

2 jumbo prawns

Cut the fish into pieces. First add the John Dory and the gurnard to the broth. After about 5 minutes add the finely chopped potatoes, the mussels, and the rest of the fish. Simmer for about 15 minutes, then take all the fish, potatoes and mussels out of the soup. Bring the fish and the soup to the table separately, and cut up the large pieces of fish into bowls at the table. Then pour over the soup.

Serve with grated cheese, grilled white bread, and aioli.

Preparing Aioli (garlic mayonnaise):

Ingredients:

2 garlic cloves

1 egg yolk

3 - 4 tablespoons olive oil

Crush the garlic in a mortar. Sit continuously while adding olive oil gradually to form a creamy mix. Add the yolk of an egg to thicken the creme.

This recipe comes to us courtesy of Thierry Cassim at Le Caveau 30 in Cannes