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Bouillabaisse en rouille with harissa croutons

Bouillabaisse with a combination of fish varieties fried in saffron oil. Served with a rouille, crunchy bacon, and harissa toast.

Ingredients

Saffron powder
Sunflower oil
bouillabaisse
seafood cocktail

3units.itemsGarlic cloves
1lFish stock
1bouillabaisse
60gmashed potato powder
0.2gSaffron powder
4grouille

Sunflower oil
tramezzini bread
harissa paste

Preparation

  1. Mix a little saffron into the sunflower oil.
  2. Sauté the seafood in this.
  3. Heat the bouillabaisse and blend until smooth using a hand blender.

  1. Let the fish stock infuse with the bouillabaisse, saffron, and rouille for 15 minutes on low heat.
  2. Puree the mixture using a hand blender.
  3. Mix in the potato powder.

  1. Mix some harissa paste into the oil to your own taste (until brushable).
  2. Brush the bread on both sides with this mixture.
  3. Cut into strips, place on a baking mat, and bake at 160°C in the oven until crispy.

  1. Heat the fish mix and spoon into a deep plate.
  2. Pour the warm bouillabaisse over it.
  3. Heat the rouille mixture and foam it up using a hand blender.
  4. Spoon this over the soup.
  5. Add the croutons.