Βouillabaisse is the French version of the Greek fish soup ‘kakavia’. A relatively simple, fragrant and full of flavour soup, ideal for cold winter nights, but also to impress your guests. Accompany this dish with a Playia Rosé Dry wine from Oenou Yi – Ktima Vassiliades to indulge yourselves.
Ingredients:
- 1½-2 kilos of fresh fish of your choice (seabass, seabream, scorpion fish, anvils, etc.), cleaned and coarsely chopped
- olive oil to cover the bottom of the pot
- 3 onions, cut into large pieces
- 1-2 celery sticks, finely chopped
- 3 potatoes, cubed
- 2 carrots, cubed
- 1/2 celeriac, cubed
- 700 gr. tomatoes, grated
- 2 bay leaves
- ¼ tsp. saffron
- salt & pepper
- vegetable broth
- mussels with shell
- prawns
- juice of 1 lemon
Preparation:
- Place a large pot on high heat and add the olive oil
- Add the onion and celery. Let them wither.
- Add the potatoes, carrots and celeriac.
- Add the grated tomatoes, bay leaves, saffron, salt, pepper and all of the fish.
- Add broth, just enough to cover the ingredients and bring to a boil.
- Cover with a lid and simmer on low heat for 30-45 minutes.
- Remove the fish and bay leaves and puree the soup with a blender stick.
- Return the pot to the heat, with the fish, and add the mussels and prawns. Simmer for 3-4 minutes until the prawns are cooked through and the mussels open up.
- Add the lemon juice, season with salt and pepper and serve next to a glass of Playia Rosé Dry from Oenou Yi – Ktima Vassiliades!
