Bouillabaisse

Marseille: The azure waves ripple in the wind, in the air lies the salty taste of the sea. Of course it ends up in the French port city often has fish on the plate. The local The specialty is the bouillabaise, a fish soup that - originally a poor people's meal - traditionally made from leftover fish was cooked. Together with the rouille and some fresh baguette it is fast, uncomplicated and wonderfully aromatic Enjoy the meal. SCHUSTERS BOUILLABAISE provides you with the recipe and all herbs and Spices, so that you can use it every day step by step Simply cook an interpretation of the Mediterranean classic at home can. In this way everyone achieves an incomparable taste experience. FOR 5 PEOPLE YOU NEED SHOPPING LIST * 600g white fish (e.g. frozen pollack fillet) * Prawns (frozen or fresh) * 2 cans of chopped tomatoes à 400g * Tbsp tomato paste * Stick of leek * medium-sized fennel * Onions * Garlic cloves * Olive oil FOR THE ROUILLE * 180 ml of sunflower oil * 1 egg yolk * 3–4 slices of baguette * (or 200g ready-made mayonnaise) PREPARATION TIME: approx. 45 minutes COOKING TIME: approx. 30 minutes PACKAGE CONTENTS Vegetable broth (sea salt, corn starch, carrots, onions, parsnips, Glucose syrup, sunflower oil, turmeric, ginger, nutmeg, pepper, Parsley, lovage leaves, bay leaves), salt, Orange peel, fennel seeds, thyme, cayenne pepper, star anise, Pepper, bay leaves, tarragon May contain traces of gluten, soy, celery, sesame and mustard. Store in a dry and dark place. 44G