Ingredients for 2 people

• 200g cod
• 150g Venus clams
• 150g mussels
• 150g prawns (peeled and deveined)
• 500ml Dashi Umami Fish Broth OR Crevette Coquette Shrimp Bisque
• Olive oil for frying
• 1 large onion (finely chopped)
• 1 leek (only the white part finely chopped)
• 1 fennel bulb (cut into thin strips)
• 2-3 cloves of garlic (finely chopped)
• 2 large tomatoes (chopped)
• 1 pinch of saffron
• 1 bay leaf
• 1 tsp fresh thyme
• Fresh parsley
• A little grated zest of an organic lemon or orange
• Optional: Rouille sauce
• 250ml mayonnaise
• 1-2 cloves of garlic (finely chopped)
• 1 tsp Dijon mustard
• 1 pinch of saffron
• 1 tsp lemon juice
• 1 tsp sweet paprika

ZUBEREITUNG

• Heat some olive oil in a large pot and sauté the onion, leek and fennel until translucent.
• Add the garlic and sauté briefly. Then add the chopped tomatoes, saffron, bay leaf, and thyme, and let everything simmer for a few minutes.
• Pour in the fish stock OR shrimp bisque and simmer the soup for about 15 minutes over medium heat to allow the flavors to meld.
• Cut the cod into large pieces. Briefly grill the seafood until it is lightly browned, but not cooked through.
• If desired, the fish can be seared in a grill pan before being added to the broth to create a light crust.
• Add the mussels, shrimp and cod to the hot broth and simmer gently until the mussels open and the fish is cooked.
• Season with fresh parsley and lemon or orange zest.
• To prepare the rouille: Combine all ingredients and mix well. This flavorful sauce is perfect with toasted baguette, which is served as a side dish with bouillabaisse.