Bouillabaisse fish soup
5 tbsp olive oil
1 onion
½ fennel
4 tomatoes
2 tsp fennel seeds
4 cloves of garlic
parsley
thyme
1 bay leaf
2 oranges (peels in slices)
½ tsp saffron powder
1–2 tsp aniseed liquor
about 1 kg Stockmann Delicatess fish and shellfish mixture
3 dl white wine
6 dl fish broth
salt and pepper
Heat 2 tbsp of olive oil in a big thick-bottomed kettle. Heat
chopped onion, garlic, fennel and tomatoes in oil. Add fennel
seeds, parsley, thyme, bay leaf, orange peels, anis liquor and half
of the saffron powder into the mix. Simmer at a low temperature for
three minutes, mixing all the time. Season lightly with salt and
pepper and allow to cool. Pour the Stockmann Delicatess fish and
shellfish mixture into the kettle. Season with the remaining olive
oil and saffron powder. If you plan to eat the soup later, cover
the kettle with a lid and place it in the refrigerator. Add wine,
fish broth and water so that the ingredients are almost covered.
Season with salt and pepper. Bring to a boil and let simmer at a
low temperature for five minutes. Serve with boiled potatoes.