Bouillabaisse, rouille #frenchclassics Bouillabaisse (6 portions): 30g Olive oil 200g Fennel ​ 300g Onion ​​ 150g Leek ​​ 150g Celery 2kg Fish (scorpion, red mullet)​ 200ml Pernod ​ 100g Tomato paste ​​​ 200g Tomato ​​​​​ 0.5g Saffron ​​​ 2L Water ​ Start by cooking your: fennel, onion, leek and celery in olive oil. After 5-10 minutes add your prepared fish and roast for another 5-10mins. Add the pernod and flambé. Add your tomato paste and cook out for a couple of minutes. Now add the fresh tom
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