Calories
430 kcal
Protein
38 g
Fat
24 g
Carbohydrates
15 g
Pour boiling water over the tomatoes for 30 seconds. Drain and rinse. Peel and chop. Heat up 2 tbsp. of oil in a large skillet, sauté the onion, garlic, leek, fennel and parsley for 5 minutes until soft. Add tomatoes, orange zest, saffron, bay leaf, thyme and 600 ml water; boil. Season and cook for 20-25 minutes.
Cut the fish fillet into equal pieces, add to the pot. Cook over low heat for 2-3 minutes without stirring. Add the mussels and shrimp, cook for 5 more minutes until the mussels open (remove any that do not open) and the fish is tender and breaks easily.
Get the fish and seafood, and set them aside. Strain the broth through a sieve, keeping all the vegetables, return the liquid to the pot, add the remaining oil and boil for 2 minutes over high heat.
Place back the vegetables, fish and seafood into the pot.
Serve with garlic toast. Dry the slices of bread and rub them with garlic. Serve the soup with garlic toast with Rouille sauce and cheese.
Rouille is a French mayonnaise flavored with garlic, saffron and red pepper, a classic accompaniment to fish soups and goulash. To make a quick version of this sauce at home, you need to grind in a blender 2 cloves of garlic, peeled and crushed with 3 tbsp. of mayonnaise, 1 tbsp. ground red pepper and 1 tbsp. tomato paste. Season to taste.
Bon Appetit!
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