Recipe: Bouillabaisse Soup [edit]

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Edited by: Barnaby Dorfman

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Tags: Seafood, Soup

Yield: 6 servings

[edit] Ingredients

1	teaspoon garlic, finely chopped
	Olive oil
¾	cup onions, finely sliced
¾	cup fresh tomatoes, finely chopped
¾	cup leeks, sliced
2	slc of red bell pepper
8	cups fish stock
8	inch cod fillet
1	kl. mussels
½	clams
1	pch of saffron
6	pkt tiger prawns
¼	cup aioli
12	pkt garlic bread

[edit] Preparation

Step 1

Saute garlic in olive oil. Add the onions, tomatoes, leeks and bell pepper. Allow all vegetables to cook into a mash. Pour in very good fish stock and add the boneless fish fillet. Add the cleaned mussels and hallaan. Add the saffron and the tiger prawns. Cook just until all seafood are done. Flavor fish soup with aioli. Add garlic bread to the soup, a few pieces at a time depending on desired soup texture. Or, serve the aioli and the bread separately. Serve bouillabaisse while warm.