Aromatic fish soup bouillabaisse with mussels and chili

Instructions

Croutons

1. Cut the baguette into thin slices.
2. Preheat the oven to 200°C.
3. Place the bread on a baking tray lined with baking paper.
4. Drizzle with oil and bake for 15 minutes until golden and crispy.

Soup

1. Chop the leeks.
2. Chop the garlic.
3. Chop the fennel into small pieces.
4. Gate the thyme, bay leaf, parsley, orange zest and chili peppers into a bunch with kitchen string.
5. Finely chop the tomatoes.
6. Peel the potatoes.
7. Heat the oil in a large saucepan and sauté the leeks with the fennel for 10 minutes until soft.
8. Add the garlic and sauté for 2 more minutes.
9. Gathered herbs, tomato paste, star anise, tomatoes and saffron add.
10. Simmer over low heat for 1-2 minutes, stirring occasionally.
11. Add fish stock.
12. Season with salt and pepper and bring the stock to a boil.
13. Add the uncut potato and cook for 30 minutes.
14. The Ka Remove the potatoes from the broth and set aside.
15. Mash the garlic, chili, saffron and salt in a mortar and pestle.
16. Mash the cooked potatoes into a sticky paste.
17. Stir the egg yolks and olive oil until smooth.
18. Add lemon juice to taste.
19. Remove the bunch of herbs from the broth.
20. Pure the soup with a hand blender.
21. Cut the fish fillet into large pieces.
22. Add to the soup and cook for 10 minutes.
23. Add the washed mussels and cook for about 5 minutes leave until the mussels are open and the fish is tender.
24. Use the prepared sauce to thicken the soup.
25. Serve the bouillabaisse fish soup with croutons.