Fish soup - bouillabaisse

Cooking

Step 1

1. Peel and chop the onion and garlic. Finely chop thyme. Heat up in a saucepan 2 tbsp. l. olive oil. Add onion and garlic and sauté for 5 minutes until soft. Add chili. 2. Make a shallow cruciform cut on the tomatoes, dip in boiling water for 1 minute, remove the skin, cut the flesh into pieces. Add tomatoes, bay leaf, saffron. Pour in 600 ml of water, stir, bring to a boil. Season with salt to taste, reduce heat to medium and cook, stirring occasionally, 25 minutes. 3. Defrost mussels and shrimps. Remove shells from shrimp. Wash the fish, cut into pieces of the same size. 4. Add the fish to the pan and cook over low heat for 3 minutes without stirring. Add seafood to the soup and cook for another 5 minutes. 5. Remove fish and seafood from the pan with a slotted spoon, set aside. Rub the contents of the pan through a sieve, pour back into the pan, add the remaining olive oil. Bring soup to a boil quickly. Return the reserved fish and seafood to the pan. Remove soup from heat, season with salt and cover. 6. Prepare the sauce. Peel and chop the garlic, mix with mayonnaise, red pepper and tomato paste.