ReceptnaptárBouillabaisse (Marseille fish soup)
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Ingredients
Method
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- Soften the leek and fennel in olive oil.
- Add the tomatoes, garlic, saffron and orange zest.
- Pour in the stock and boil for 20 minutes.
- Add the firmer-fleshed fish first, and after 5 minutes the softer ones and the seafood. Cook until done in 10 minutes.
- Traditionally served with toasted bread and rouille sauce.
A Receptnaptár original recipe. Calories and protein are estimated.
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