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 Bavarian shrimp, green-shell mussels, sea bass fillet and scallops, a maritime taste experience is whipped up in no time.

Ingredients

HONEST CATCH Bouillabaisse
6 Bavarian shrimp ready to cook
4 green-shell mussels ready to cook
1 sea bass fillet (145 g)
6 scallops
1 glass of rouille (saffron mayonnaise)
1 small French baguette
1 tbsp butter for toasting the baguette

honest-catch-profilbild-sk_94241d3d-4f29-4b78-a010-58f58aeb2868.jpg

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 shrimp under cold water and drain. Cut the sea bass fillet into bite-sized pieces. Cut the scallops in half.
Place the bouillabaisse in a medium saucepan and heat slowly, stirring occasionally.
Once the bouillabaisse starts to simmer, add the scallops to the pot first and simmer for about 2 minutes. Then add the sea bass fillet pieces and simmer for another 2 minutes. Finally, add the Bavarian shrimp and the pre-blanched green-shell mussels 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.