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Fisherman's bowl

Creamy bouillabaisse with fish, fennel and pomodori, served with Viking bread and basil oil. Full of flavour and perfect as a summer bowl.

Ingredients

1clove of garlic (finely chopped)
1Chopped shallot
1White wine
2Chef's cream
1celery (cut into crescents)
100gpomodori
basil oil
1carrot brunoise
1fennel (brunoise cut)
500gbouillabaisse fish mix

1Viking bread

Preparation

  1. Sauté the shallot, fennel, celery, and carrot in oil.
  2. Add the pomodori pieces and mix well.
  3. Deglaze with the wine and let it reduce slightly. Then add the cream.
  4. Reduce to the desired thickness and season, optionally with salt.
  5. Then sear the fish in oil and salt the fish afterwards.

  1. Let the Viking bread thaw and cut out a round piece from the corner.
  2. Drizzle the bread with basil oil and toast it in the oven at 180°C.

  1. Place the fish in the bowl.
  2. Spoon the hot soup over it.
  3. Serve with a Viking bread.