Bouillabaisse
Directions
- 1Cut the scorpionfish into pieces.
- 2Cut the scorpionfish into pieces.
- 3Cut the scorpionfish into pieces.
- 4Chop the fennel and celery.
- 5Chop the fennel and celery.
- 6Chop the fennel and celery.
- 7In a pot, sauté the fennel and celery, then add the scorpionfish.
- 8In a pot, sauté the fennel and celery, then add the scorpionfish.
- 9In a pot, sauté the fennel and celery, then add the scorpionfish.
- 10Add the chopped tomatoes, saffron, and water. Cook until the fish is cooked.
- 11Add the chopped tomatoes, saffron, and water. Cook until the fish is cooked.
- 12Add the chopped tomatoes, saffron, and water. Cook until the fish is cooked.
- 13Blend the mixture.
- 14Blend the mixture.
- 15Blend the mixture.
- 16Strain the blended mixture.
- 17Strain the blended mixture.
- 18Strain the blended mixture.
- 19Peel and slice the potatoes.
- 20Peel and slice the potatoes.
- 21Peel and slice the potatoes.
- 22In the pot with the strained mixture, add the sliced potatoes.
- 23In the pot with the strained mixture, add the sliced potatoes.
- 24In the pot with the strained mixture, add the sliced potatoes.
- 25Cut and add more pieces of scorpionfish to the pot.
- 26Cut and add more pieces of scorpionfish to the pot.
- 27Cut and add more pieces of scorpionfish to the pot.
- 28Mince the garlic cloves and add it to the mortar with a pinch of saffron. Mash and mix.
- 29Mince the garlic cloves and add it to the mortar with a pinch of saffron. Mash and mix.
- 30Mince the garlic cloves and add it to the mortar with a pinch of saffron. Mash and mix.
- 31In a bowl, mix the garlic and saffron mixture with olive oil, and salt.
- 32In a bowl, mix the garlic and saffron mixture with olive oil, and salt.
- 33In a bowl, mix the garlic and saffron mixture with olive oil, and salt.
- 34Serve the bouillabaisse with the prepared sauce and grated emmental cheese.
- 35Serve the bouillabaisse with the prepared sauce and grated emmental cheese.
- 36Serve the bouillabaisse with the prepared sauce and grated emmental cheese.
Ingredients
- 200 g fennel
- 200 g fennel
- 200 g fennel
- 150 g celery
- 150 g celery
- 150 g celery
- 1 kg scorpionfish
- 1 kg scorpionfish
- 1 kg scorpionfish
- 4 tomatoes
- 4 tomatoes
- 4 tomatoes
- 1 pinch saffron
- 1 pinch saffron
- 1 pinch saffron
- 2 L water
- 2 L water
- 2 L water
- 2 potatoes
- 2 potatoes
- 2 potatoes
- 2 garlic cloves
- 2 garlic cloves
- 2 garlic cloves
- 50 ml olive oil
- 50 ml olive oil
- 50 ml olive oil
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 100 g emmental cheese
- 100 g emmental cheese
- 100 g emmental cheese
Equipment
knifecutting boardpotblendergratermortar and pestlewhisk