Bouillabaisse

20 minutes

Leicht

2 people

Bouillabaisse is the classic French fish soup from Provence. Our bouillabaisse, made from the carcasses of Bavarian shrimp, among other things, offers the perfect basis for this delicious and quick dish. With seafood such as organic black tiger prawns, cod fillet and our shellfish mix with mussels and carpet clams, you can conjure up a maritime taste experience in no time at all.

Ingredients

HONEST CATCH bouillabaisse
160 g organic black tiger prawns easy peel
400 g shellfish-mix pre-cooked
1 cod fillet (150 g)
1 glass of rouille (saffron mayonnaise)
1 small French baguette
1 tbsp butter for toasting the baguette

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Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Rinse the prawns under cold water and drain. Cut the cod fillet into bite-sized pieces.
Place the bouillabaisse in a medium saucepan and heat slowly, stirring occasionally.
Once the bouillabaisse starts to simmer, add the cod fillet to the pot first and simmer for about 2 minutes. Then add the organic black tiger prawns and the pre-cooked shellfish mix and simmer everything together for another 2-3 minutes until the prawns are pink and the fish is tender.
Serve the hot bouillabaisse in two deep plates and add the seafood. Serve the rouille separately in small bowls.
Cut the baguette into slices and lightly toast them in a pan with a little butter until golden brown and crispy. Serve the toasted baguette slices with the rouille to the bouillabaisse.

Tip: Depending on your personal taste and desired intensity, you can add a little more water or the shellfish stock from the shellfish mix pack. We added about 200 ml of water and the shellfish stock to our bouillabaisse to achieve our desired flavor intensity and soup quantity