Bouillabaisse (fish soup from Marseille)

(6 - 8 persons)

This fish soup is so rich, that instead of being just a soup it can be used as a whole dinner.

There must be used at least 4 different types of fish and 1 or 2 types of shellfish. Suitable kinds of fish are plaice, flounder, turbot, brill, small cods sole and other not fat fish.
Suitable shellfish are, lobster, Norway lobster, mussels. Big shrimps can also be used. The lobster and Norway lobster can be bought frozen, bet the mussels must be fresh and boiled with the soup.

Ingredienser:

2,5 kg mixed fish

parsley

1 lobster

thyme

15 - 20 mussels

2 bayberry

0,5 kg tomatoes

1 g saffron

3 middle sized onions

1 dl oil

2 carrots

2 dl white vine

3 fed garlic

salt

pepper corns

Chop the onions fine, cut the tomatoes in pieces, grate the carrots coarsely and press the garlic. Put all the vegetables in a big pot.

Clean and rinse the fish, but leave the bones and skin. Cut the fish in big lumps.

Clean and brush the mussels thoroughly and rinse them in plenty of water, cut he lobster in halves and crack the claws. Cut the Norwegian lobster in halves. Put the fish and the mussels on top of the vegetables. Put oil and white vine in.

Fill with water until the fish are covered and add 12 peppercorns and 1 spoonful salt for every three-litre water. Add the saffron, bayberry leaves, thyme and parsley and let the soup boils under lid in 15 minutes till the fish are tender.

Lobster and Norwegian lobster are added in the warm soup, but must not boil in the soup.

Served with garlic croutons.