Directions
- 1Cut the scorpionfish into pieces.
- 2Chop the fennel and celery.
- 3In a pot, sauté the fennel and celery, then add the scorpionfish.
- 4Add the chopped tomatoes, saffron, and water. Cook until the fish is cooked.
- 5Blend the mixture.
- 6Strain the blended mixture.
- 7Peel and slice the potatoes.
- 8In the pot with the strained mixture, add the sliced potatoes.
- 9Cut and add more pieces of scorpionfish to the pot.
- 10Mince the garlic cloves and add it to the mortar with a pinch of saffron. Mash and mix.
- 11In a bowl, mix the garlic and saffron mixture with olive oil, and salt.
- 12Serve the bouillabaisse with the prepared sauce and grated emmental cheese.
Ingredients
- 200 g fennel
- 150 g celery
- 1 kg scorpionfish
- 4 tomatoes
- 1 pinch saffron
- 2 L water
- 2 potatoes
- 2 garlic cloves
- 50 ml olive oil
- 1 pinch salt
- 100 g emmental cheese
Equipment
knifecutting boardpotblendergratermortar and pestlewhisk
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