Bouillabaisse

Ingredients

5 l

3 dessertspoons olive oil
1 onion, chopped
1 leek, chopped
1 fennel bulb, chopped
3 g fennel seeds
10 g Bresc Garlic chopped
8 g chives, chopped
60 g Bresc Strattu di pomodoro
1 k chopped fish fillet (monkfish, gurnard, dory)
3 l fish stock
dash of Pernod
1 dl dry white wine
peel of ½ an orange, grated
1 star anise
3 g saffron threads
6 g Bresc WOKchilli
500 g mussels, cleaned
250 g raw prawns
20 g Bresc Gamba marinade
20 g Bresc Alioli pimiento
salt and pepper to taste croutons

Preparation method

Marinate the fish and the prawns in the gamba marinade and the chives. Put the pan on the heat and add 2 dessertspoons of olive oil. Braise the onion, leek, fennel and fennel seeds for 2-3 minutes until they are soft and almost transparent.Add the garlic, chilli and strattu tomato puree. Add the Pernod. Add the white wine and stock until all the ingredients are covered. Now add the orange peel, star anise and saffron. Add salt to taste and bring to the boil. Allow to simmer gently for 10 to 15 minutes. Remove the star anise, then add the fish, prawns and mussels to the pan. Bring slowly to the boil. Turn down the heat for 6-7 minutes. Season with salt and pepper if required. Take a deep bowl and arrange the pieces of fish and mussels in it. Pour the soup over them. Serve with alioli and croutons.