POOR MAN'S BOUILLABAISSE
Den fattiges bouillabaisse
It's not always you can afford all the different ingredients of a real bouillabaisse, or feel like running around in the stores trying to get them, or don't eat fish or shellfish. Then this is an alternative for you!
Serves 6
2 onions
4 garlic cloves
1 to 2 leeks
approx 2 lbs potatoes
olive oil
1 teaspoon crushed fennel seeds
1½ tablespoons grated orange zest
2 packages saffron (in Sweden, 1 package is 1/2 gram, I can't convert it)
0.8 cup dry white wine
approx 6 cups vegetable bouillon
5 to 6 small tomatoes
Extras (if you wish):
1.2 to 1.6 cups smooth cottage cheese
or crème fraîche
4 to 5 garlic cloves
2 tablespoons fresh lemon juice
salt, white pepper
2 teaspoons finely grated lemon zest
Peel and chop onions and garlic and slice the leek. Peel the potatoes and cut it in wedges. Heat the oil in a soup pot and sautée onions, garlic and potato wedges in the pot with the crushed fennel seeds. Add orange zest and saffron and add wine and bouillon. Put in the tomatoes and bring to a boil. Boil until the potatoes are tender.
Extras: Dab the cottage cheese or crème fraîche in a smaller bowl, crush the garlic and add lemon juice and stir. Flavor with salt and pepper and add grated lemon zest. Stir well and serve in dabs in the soup.
Enjoy!
Bella
Den fattiges bouillabaisse
It's not always you can afford all the different ingredients of a real bouillabaisse, or feel like running around in the stores trying to get them, or don't eat fish or shellfish. Then this is an alternative for you!
Serves 6
2 onions
4 garlic cloves
1 to 2 leeks
approx 2 lbs potatoes
olive oil
1 teaspoon crushed fennel seeds
1½ tablespoons grated orange zest
2 packages saffron (in Sweden, 1 package is 1/2 gram, I can't convert it)
0.8 cup dry white wine
approx 6 cups vegetable bouillon
5 to 6 small tomatoes
Extras (if you wish):
1.2 to 1.6 cups smooth cottage cheese
or crème fraîche
4 to 5 garlic cloves
2 tablespoons fresh lemon juice
salt, white pepper
2 teaspoons finely grated lemon zest
Peel and chop onions and garlic and slice the leek. Peel the potatoes and cut it in wedges. Heat the oil in a soup pot and sautée onions, garlic and potato wedges in the pot with the crushed fennel seeds. Add orange zest and saffron and add wine and bouillon. Put in the tomatoes and bring to a boil. Boil until the potatoes are tender.
Extras: Dab the cottage cheese or crème fraîche in a smaller bowl, crush the garlic and add lemon juice and stir. Flavor with salt and pepper and add grated lemon zest. Stir well and serve in dabs in the soup.
Enjoy!
Bella
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