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)
2–3 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
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.
If you want to add fish or shrimp, feel free! Toss them in towards the end then, just a few minutes before serving.
Find it online: https://foodpharmacyco.com/2020/12/bouillabaisse-a-la-fp/