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Romertopf Bouillabaisse

Ingredients
  Fish fillets 1 1⁄2 Pound (mixture of different varieties)
  Shrimps 3 Tablespoon, cooked
  Mussels 6 , cooked
  Onion 1 , chopped
  Oil 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Bouquet garni 1
  Bay leaf 1
  Salt To Taste
  Pepper To Taste
  Grated lemon rind To Taste
  Stock 2 Pint
  Butter 2 Tablespoon
  Potatoes 1⁄2 Pound, peeled, chopped
  Tomatoes 2 , chopped
  Brandy 2 Tablespoon
  Saffron 1 Pinch
Directions

GETTING READY
1) Preheat the oven to 400F. Grease the romertorpf with butter.

MAKING
2) In a skillet, heat oil. Add in the chopped onions and crushed garlic.
3) Tear the fish into uneven pieces and drop into the skillet. Saute for a few minutes till the fish skins change color.
4) Take the greased romertorpf and add a few small pieces of butter in the bottom of the vessel.
5) Add in the potatoes and tomatoes first into the vessel. Next, add in the sauted fish pieces.
6) In a bowl containing the stock, add in the saffron, bay leaf, lemon rind, salt and pepper. Mix well. Pour the seasoned stock over the fish and vegetables.
7) Cover the vessel and cook for about 60 minutes.
8) Season the soup with required ingredients again, if necessary.
9) Pour in the brandy into the soup. Stir well to mix.

SERVING
10) Serve the Romertopf Bouillabaisse in individual bowls. Drop in a few mussels and shrimps in each bowl.
11) Garnish further with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
80 Minutes
Servings: 
4

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