Bouillabaisse à la FP – Food Pharmacy

Food Pharmacy

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Bouillabaisse à la FP

It’s New Year’s Eve the day after tomorrow and if you have not already had time to nail down what you are going to cook for the main course, we hereby suggest this quick and tasty bouillabaisse. Soup is so heavenly practical to serve on New Year’s, because it requires minimal effort once you have chopped and shredded the vegetables.

And speaking of vegetables – today’s recipe is completely vegan, but if you want to replace the white beans with fish or seafood (or both) then feel free. Toss them towards the end in that case, only a few minutes before serving. Or place the cooked prawns in a large bowl on the table, and the guests can do as they please.

This is real Nutrient Hunter soup! The pot is stuffed with everything from three different kinds of onions and tomatoes, to fennel, sugar peas and carrots. Not to mention the French rouille which is a tasty nutrition bomb! It’s made from potatoes, peppers and lots of different spices.

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Bouillabaisse à la FP

  • By : Food Pharmacy
  • Servings : 4 1x
Scale

Ingredients

1 yellow onion

1/2 leek

4 garlic cloves

5 tomatoes

Handful (about 100g) of sugar snap peas

1 carrot

1 fennel bulb

1.2 liters (5 cups) of vegetable broth

the juice from 1/2 an orange

1 tablespoon dried basil

1 tablespoon dried thyme

1 bay leaf

1 packet (0.5 g) saffron

1 can white beans (about 400 g)

2 tablespoons finely chopped parsley

salt & freshly ground black pepper

Raw rouille

1 potato (raw)

23 garlic cloves

1 red bell pepper

1 teaspoon dried thyme

1 teaspoon dried basil

1/8 tsp cayenne pepper

1/4 cup olive oil

salt & freshly ground black pepper

Instructions

Peel and chop the onion, leek and garlic. Cut the tomatoes into large pieces. Divide the sugar peas in half and slice the carrot and fennel.

Boil the vegetable broth together with the orange juice, dried herbs, saffron and vegetables. Add the veggies and allow everything to simmer gently until the vegetables have softened slightly (about 10 minutes). Season with salt and pepper.

Take the opportunity to make the rouille while you wait. Put everything in a blender (the potatoes should be raw) and mix until smooth.

Drain and rinse the beans. Stir the beans together with finely chopped parsley just before serving. Serve the soup with the beans and the rouille on the side.

Notes

TIP!

If you want to add fish or shrimp, feel free! Toss them in towards the end then, just a few minutes before serving.

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