Bouillabaisse From Local Waters

For the bouillabaisse from local waters, finely dice the shallots. Cut the fennel, celery and yellow beet julienne and sauté in olive oil together with the shallot cubes, without letting the vegetables take color. Finely chop the garlic, add and deglaze with Noilly Prat. Pour in the fish stock and simmer gently for 10 minutes, season with salt, pepper and saffron.Chop the herbs and set aside.For the garnish, divide the fish fillets into bite-sized pieces. Drain the crayfish. Cook the fish fillets and crayfish in a little soup for about 3 minutes.To serve, strain the vegetables. Divide the vegetables, poached fish fillets and crayfish into soup plates, pour the hot soup over them and garnish with the chopped herbs. Serve the bouillabaisse from local waters hot.

Preparation Tip:

You can, of course, prepare this bouillabaisse with sea fish and shrimp.

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