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We have listened to your wishes and taken on the French classic: Bouillabaise. Our junior chef Stephan Schnieder explains in the video how you can make the soup at home, which fish you can use best and what goes well with it as a side dish. Have fun and enjoy your meal! INGREDIENTS: For the soup: 1 fennel 1 carrot 1/2 celery 2 celery sticks 1 shallot 1 tbsp tomato paste 100ml white wine 5cl Noilly Prat 5cl Pernod saffron 1 liter fish stock 1kg fillets of noble fish For the rouille: 1 red pepper 1 chili 2 cloves of garlic 1 tsp mustard 4 egg yolks 2 lemons 3 boiled potatoes 150ml olive oil For the bread: 500g flour 400ml water 6g dry yeast salt olive oil –– If you have any questions, suggestions or requests, please feel free to contact us at: 02363 / 3770 – [email protected] – www.jammertal.de