Bouillabaisse

For the soup, peel and finely dice the garlic and onions. Clean, rinse and finely dice fennel, carrots and leek. Roughly chop the tomatoes. Cut the tails and fins of the fish for the soup into small pieces, clean and rinse thoroughly, dry with kitchen roll and cut into coarse pieces. From the mullet, cut the head and tail into small pieces, cut the body into 4 pieces on the spot and put them covered to cool. In a large, wide saucepan, heat the olive oil. Saute onions, garlic, carrots, fennel, leeks, rosemary and thyme in it over medium heat for 15 minutes uncovered. Add head and tail part of mullet and fish pieces and sauté for another 5 min. Add white wine and make. Mix in tomato pieces and saffron. Fill up with 3 liters of cold water. Add canned tomatoes with juice, herb bouquet and orange zest, season with a little salt and pepper and bring to an open boil. Boil down rather than make the soup open for 40 min, skimming occasionally. Remove from the heat and steep for 15 min. Pass the soup in batches through a not-too-fine sieve into another saucepan, pressing the vegetables and fish well through.

For the chowder, clean the mussels thoroughly, rinse and drain. Discard any mussels that have been opened. Peel garlic, cut into thin slices. Heat 2 tbsp. oil in a saucepan, sauté garlic briefly, add mussels and white wine, and cook.

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