Bouillabaisse (Southern French Fish Soup)

For the bouillabaisse (Southern French fish soup), first prepare the vegetables. For this, cut the onion into strips, the potatoes and carrots into cubes. Cut the leek into slices. Briefly scald the tomatoes, peel off the skin, remove the seeds and cut into cubes. Now sauté the onions in olive oil. Add the prepared vegetables and sauté briefly.

Deglaze with white wine, add about 1 liter of hot water and cook for 15 minutes. Cut the boned fish fillets into bite-sized pieces. Carefully wash and clean the mussels and remove the beard.

Cut the lobster into several pieces and now add everything to the soup together with the herbs, aromatics and spices. Let it simmer for about 10-13 minutes. Put the finished soup in a large warmed soup bowl and serve with the bouillabaisse crusty baguette slices, aïoli or rouille.

Preparation Tip:

Bouillabaisse is generally not served as an appetizer in France, but as an opulent main course, for which one should also take ample time.

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