PREPARATION
- Clean the vegetables. Peel the onion and garlic. Wash the leek and fennel. Finely chop the onion, garlic, leek and fennel. Remove the crowns from the tomatoes and cut the tomatoes into large pieces.
- In a large pan, fry the onion and garlic in some olive oil. Add the vegetables and braise for about 10 minutes. Add the tomato puree and continue to cook while gently stirring until completely mixed.
- Add the fish fumet and the plum tomatoes and simmer on low heat together with the thyme, bay leaf and orange zest for 30 to 45 minutes.
- Meanwhile, rinse the mussels and the clams thoroughly in cold water. Cut the fish into large, bite-sized pieces (+/- 4 - 5 cm). Peel the langoustines and remove the intestinal tract.
- Place the pieces of fish and the langoustine meat into the thick vegetable soup. Let them simmer in the soup for a few minutes on a low heat. Stir the bouillabaisse as little as possible, so that the pieces of fish remain intact!
- Add salt and pepper to taste. Remove the bay leaf and the sprigs of thyme.
- Add the mussels and clams to the soup. Bring the soup to the boil and cook briefly until the shells open.
- Serve the bouillabaisse in a nice serving bowl together with a platter full of crusty bread, and don’t forget a spicy rouille for the optimal taste sensation!
