I've been asked for the recipe for the Bouillabaisse, so here you go!

Okay, lets explain to you guys how to prepare this wonderful dish.
I made all this during one day and didnt store anything. (I will only focus on the Bouillabaise though, not on the Rouille)

First we will have to prepare our shrimps and clams if you use any.
- The clams you have to simply put in clear, fresh water for at least an hour, so they can clear themselves from any sand inside them. (open clams, that wont close are dead, throw them away)
- Fort he shrimps cut off the tails, right behind the legs. Then, with a thin knife or kitchen scirssors carefully go under the shell on the back and cut it open, peel off the shell.
- Carefull cut slightly into the back und pull it open a bit, there you should see a black line. Thats the intstine. Grab it and pull it out or else the shrimps will taste bitter
- Throw away the instestines, cool the shrimps and keep the heads and shells

Now, lets get startet with the fish stock:

- First we will lean and cut our vegetables fort he stock it doesnt have to look fany because we will throw it away after we have prepared the stock
- Vegetables: carrots, leek, parsley root, celery (if you want also fennel)
- Heat up oil in a big pot and put in your vegetabes. We want it to start cooking but take care that it doesnt get ANY coloration, we want a right color for our stock, not dark
- Once the veggies are heated up, add your fish carcasses and shrimp shells/heads and heat them up, too. Once everything start to cook, put in some white wine and then fill up with hot water just so much until everything is covered with liquid
- To the pot add: star anise, pepper orns, bay leaf, thyme, pimento corns and a bit of saffron (only a little bit of pimento ad safron or else you will ruin the taste)
- Cook everythin only 10-15 minutes. Not longer or else your stock can become bitter
- After cooking it drain your stok through a cloth inside a sieve into a fresh pot or a clean glass. The stock can be used right away or kept a few days in the fridge. If you store it dont worry i fit becomes gelatinous, thats totally normal because you cooked bones! A sign that you did it right! ;)
- You just keep the stock, the fish stuff and veggies are being thwon away, we just used it to cook out the aroma and healthy stuff ;)

Now onto the Bouillabase itself:
- Prepare your veggies and cut them either into fine stripes or little cubes. I used: celery, carrots, and leek
- Cut your fish into pieces, big enough for a bite (it your choice what kind of fish you want touse, best would be to use types of fish that wont fall apart when being cooked
- Cut your herbs: dill, parsley, chives
- In a pot, heat up your vegetabls just for a few minutes and then add your fish stock.
- Heat it up and add your fish, shrimps and clams
- Cook everything for around 20 minutes and add your herbs (any clams that dont open while cooking are bad, throw them away and dont be alarmed if there are empty clams. The meat only fell out oft he shells)
- In the meantime roast some slices of fresh baguette
Serve while the baguette is still hot and crispy


(C):  Aestas