Bouillabaisse

Name: Bouillabaisse
Total time: 5 min
Yield: 1 servings
Cuisine: French
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

Serves 1

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Bouillabaisse

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Serves 1

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

Bouillabaisse

Serves 1

youtube.com

Bouillabaisse

youtube.com

Serves 1

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.