User Manual

Stews and soups 37
SOUP:
½ onion
1 leek
1 tomato
1 potato, mainly or
entirely waxy
50 ml vegetable oil
1 l water
5 g saffron
200 g clams
200 g mussels
200 g monkfish
200 g scorpion fish
200 g sea bream
Salt
Pepper
ROUILLE SAUCE:
25 g paprika paste
1 garlic clove, chopped
Vinegar
Salt
Vegetable oil
Per serving
434 kcal, 12 g carbs, 26 g fat,
38 g protein
PREPARATION
1. Peel the onion and cut into fine strips. Trim the leek,
wash and cut into fine strips. Wash the tomato and dice.
2. Clean the mussels and remove the beards. Sort out
damaged and open mussels.
3. Wash, trim and fillet the fish. Place the bones from the
monkfish and scorpion fish to one side. Cut the fish fillets
into cubes.
4. Fry the onion and leek in a pan in oil at setting 4 for
approx. 8 minutes until the onions are soft. Then add the
tomato.
5. Add the fish bones to the mixture of onion, leek and
tomato in the pan. Cover with 1 l water and bring to the
boil for approx. 5 minutes at setting 4. Then strain the
stock through a sieve into a pan.
6. Wash and peel the potato and cut up small. Add the
diced potato and saffron to the stock and simmer at
setting 4 for approx. 7 minutes.
7. Add the fish with the mussels to the stock and simmer
at setting 4 or lower for approx. 3 minutes. Season with
salt and pepper to taste.
8. For the rouille sauce mix all the ingredients together
and serve with the bouillabaisse.