To prepare this dish, any fish, preferably different varieties, is suitable. The dish is very hearty and tasty.
Pick your recipe
You will need
- - 300 g perch,
- - 100 g of mussel,
- - 40 g tuna,
- - 50 g of shrimp,
- - 50 g squid
- - 50 g of octopus,
- - orange
- - fennel,
- - celery root and stem,
- - carrot,
- - onion,
- - clove
- - sun-dried tomatoes,
- - tomatoes in their own juice,
- - garlic
- - peperonchino,
- - white wine,
- - olive oil,
- - Tabasco sauce,
- - black and white pepper,
- - starch
- - sugar
- - salt.
Instruction manual
1
Peel and chop the celery root. Put perch in a saucepan and fill with water. Put a pot on the fire and cover. Peel and chop carrots, garlic, and onions.
2
Preheat the pan and add the olive oil. Put the onions in the pan and add the cloves. Stir, salt and add sugar. Put carrots, celery and garlic in a pan.
3
Cut the fennel (top) and place in the pan. Shuffle. Add black pepper and pepperoni. Pour in the wine after the vegetables are fried. Salt.
4
Remove the foam from the broth. Salt and pepper. Add sugar. When the wine has evaporated, put the contents of the pan into the broth. Reduce heat and add octopuses. Cover.
5
Peel the garlic and shrimp. Remove the film from the squid, and remove the intestines from the shrimp. Cut the squid into rings. Dice the tuna fillet.
6
Preheat the pan. Slice fennel and celery stalks. Pour the sun-dried tomato oil into the pan. Slice the sun-dried tomatoes and toss into the pan.
7
Slice an orange and add to the pan. Chop the garlic. Stir the contents of the pan. Add the garlic. Slide the sun-dried tomatoes and the roasted orange on one side of the pan and pour olive oil on the other. Put fennel and celery. Remove the octopuses from the broth. Strain the broth in another pan. Stir the contents of the pan.
8
Add the tomatoes in your own juice to the pan and simmer. Put the mixture from the pan into the pan with strained broth and salt. Add tabasco sauce and white pepper.
9
Dilute starch in orange juice. Add it to the soup and mix. After the orange has softened, add seafood. Shuffle. Add chopped celery. Cook for no more than 5 minutes. Pour the resulting bouillabaisse into a plate.