Lightning fast bouillabaisse
We love fish soup and have always made it more "cook-over" over time? designed so that you can stock the ingredients and bring them quickly and without much fuss on the table. The original is of course prepared much more complex? In my environment, the whole but fails because it only with registration and waiting for carcasses, which are usually used as a basis for the fish fund. We replaced this fresh fund simply by bought. And that's what you need:
About 45 minutes time
- 1 bag of TK white fish that is as firm as possible (a list of species that can be bought without hesitation can be found at www.wwf.de), cut into strips about 1 cm wide
- 2 packs of organic prawns, e.g. from Aldi
- A 2/3 bottle of dry to semi-dry white wine
- 1 cup of wormwood
- ½ L fish stock (or the corresponding amount of concentrate)
- ½ L vegetable stock (instant or home-made)
- 4 carrots, diced into 1 cm pieces
- 1 stick of leek, cut into rings
- 1/3 to ½ celeriac, diced into 1 cm pieces
- 6 garlic cloves, finely chopped
- 2 onions, finely chopped
- 1 piece of butter or clarified butter
- Salt, pepper and possibly a little sugar
- olive oil
preparation
Fry the onions, garlic and carrots in the butter in a large pan. Before the whole thing begins to tan seriously, you delete with the fish stock, the broth and the wine. Add the celery and leek, bring everything to a boil and let it bubble for about 3 minutes. Then add the fish, the shrimp and the vermouth, bring to a boil, turn off the heat and let the soup simmer for another 10 minutes. I'll give you a quick taste of whether the fish is over - you may have to wait a bit longer depending on how big and unfrozen the pieces were.
If you have used very lean fish, is it advisable to add a good dash of fine olive oil to the soup before serving? this completes the taste and helps the "good" cholesterol on the jumps. Season the soup after cooking with salt, pepper and possibly a little sugar and serve.
A few more tips:
If you do not come to carcasses or fish stock, you can also use chicken stock. But that's only half the fun.
Of course, also mussels, celery and fennel fit perfectly into the soup. An extra taste boost, but not everyone appreciates, is a spoonful of anise, which you cook with. Delicious!
As a side dish to the soup, baguette is suitable with garlic mayonnaise or simply butter. In addition a fresh lettuce - finished!
