Bouillabaisse, rouille #frenchclassics Bouillabaisse (6 portions): 30g Olive oil 200g Fennel ​ 300g Onion ​​ 150g Leek ​​ 150g Celery 2kg Fish (scorpion, red mullet)​ 200ml Pernod ​ 100g Tomato paste ​​​ 200g Tomato ​​​​​ 0.5g Saffron ​​​ 2L Water ​ Start by cooking your: fennel, onion, leek and celery in olive oil. After 5-10 minutes add your prepared fish and roast for another 5-10mins. Add the pernod and flambé. Add your tomato paste and cook out for a couple of minutes. Now add the fresh tom
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Bouillabaisse, rouille #frenchclassics Bouillabaisse (6 portions): 30g Olive oil 200g Fennel ​ 300g Onion ​​ 150g Leek ​​ 150g Celery 2kg Fish (scorpion, red mullet)​ 200ml Pernod ​ 100g Tomato paste ​​​ 200g Tomato ​​​​​ 0.5g Saffron ​​​ 2L Water ​ Start by cooking your: fennel, onion, leek and celery in olive oil. After 5-10 minutes add your prepared fish and roast for another 5-10mins. Add the pernod and flambé. Add your tomato paste and cook out for a couple of minutes. Now add the fresh tom
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Recently I was making bouillabaisse and caught myself thinking… this isn’t really about soup. It’s about content. From the outside it looks like the “wow” is the seafood on top — the pretty visuals, the perfect shot, the trending sound. But the real depth is never where it’s visible. It’s in the broth. The part no one sees — but it holds everything. A chef once told me: if you want an incredible broth, don’t rely on one “star” fish. Use many kinds. Each one adds a layer. And then you do the key
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Pärnu Kalatakso on Instagram: "☕️Cafe Kalatakso ehk kohvik keset jäist Pärnu lahte ☕️ 24-25.01 🔥Elusal tulel kalasupp, räimetops ja külmarohi 🧊Jääsurfi demo ja rahvatants 💃 ❄️Jäälaager tünnilõkete ja rannatoolidega. 🚕Transport kohvikusse südalinna rannast Tule jala või uisutades!!! ☕️Cafe Kalatakso or a cafe in the middle of the icy Pärnu Bay ☕️ 🔥Live fire fish soup, herring cup and cold grass 🧊Ice surfing demo and folk dance 💃 ❄️Ice camp with barrel bonfires and beach chairs. 🚕Transport
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