Ingredients
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For the rouille
To serve
Method
-
Fish stock
Bring the fish bones and heads, along with part of the water, to the boil, then simmer gently for 30 minutes and strain.
30 min -
Frying the vegetables
Fry the leeks, onions and garlic in the oil, then add the tomatoes.
8 min -
Seasoning
Add the saffron, bay leaf, fir branch and a pinch of cayenne pepper to the vegetables, then pour over the stock.
2 min -
Cooking the potatoes
Add the potatoes to the soup and cook for about 15 minutes, until they are partly tender.
15 min -
Fish in order
Add the firmer fish first, then the softer ones, and finally the fillets. Cook over a low heat for about an hour, but do not let it boil vigorously.
45 min -
Rouille and serving
Make a thick, mayonnaise-like sauce from the egg yolk, mustard, garlic and oil. Spread it on the toasts, then serve the soup piping hot with the toasts, and the fish and potatoes on a separate plate.
10 min
| Nutrient | Total (6 servings) | 1 servings |
|---|---|---|
| Energy | 2 500 kcal | 417 kcal |
| Fat | 60 g | 9,9 g |
| of which saturates | 13 g | 2,2 g |
| Carbohydrates | 248 g | 41 g |
| Protein | 236 g | 39 g |
| Fibre | 28 g | 4,6 g |
An estimate calculated from the raw weight of the ingredients. Not included: fenyőág, olive oil, olive oil. Calculated with approximate data: sea bass, onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, egg, fish, mustard
May contain: sulphites (depends on the exact product used)
For sensitive digestion: leek, onion, garlic, white bread (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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