The Bouillabaisse of the Fishing Port Restaurant Hamburg

Preparation of the clear soup:

Rinse and cut off the bones. Sauté in olive oil together with the cleaned and washed vegetables and the chopped garlic. Add the spices and herbs, bring to the boil and simmer for 20 minutes. Afterwards, pour through a hair sieve or straining cloth.

Preparation of the preserves:

In a shallow saucepan, sauté the shallot cubes, together with the vegetable rue in olive oil.

Fill up with the broth (clear soup) and let it boil. Cut the fish fillets into pieces of about two to three centimeters.

Cut the scallops and prawns in half and season with salt and pepper.

Add to the boiling clear soup and simmer gently until cooked through, about three minutes.

Season again with sea salt, pepper and Pernod. Finally, add the finely chopped culinary herbs and serve with garlic bread.

Tip: Always use aromatic spices to refine your dishes!

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