Bouillabaisse

For the bouillabaisse of the gurnard, red mullet and St. Pierre, cut the fillets on both sides from the middle bone. Set head and bones aside. Cut red mullet fillets diagonally into 3-4 cm wide pieces. Remove shrimp from shell. Place shells with the bones. Cut St. Pierre and gurnard from skin and cut into 4-5 cm pieces. Brush mussels thoroughly under cold water, remove beards and remove opened and damaged mussels.

2. put fish scraps and shrimp shells in a saucepan and fill with 2 liters of cold water. Simmer at low temperature for 30 min.

(must not make). Skim off any foam that arises. Then carefully pour the fish broth through a fine kitchen sieve into a saucepan (ca.1, 5 liters).

3. Heat 2 tbsp. olive oil in a non-stick frying pan and fry the fish fillets briefly in it. Season lightly with salt and pepper, remove from the frying pan and set aside covered.

Coarsely dice the onion and fennel. Press garlic until smooth.

Heat remaining olive oil in same skillet and sauté fennel, onion, garlic, orange zest and paradeis pulp briefly. Add thyme, bay leaf and saffron. Extinguish with Noilly Prat and add white wine and 1 1/2 liters of fish stock. Cover and cook at low temperature for 30 minutes.

In the meantime, blanch (scald) the tomatoes, rinse, skin, quarter and remove seeds.

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