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Bouillabaisse
ZuidFranse vissoep die vult als een complete maaltijd!
Ingrediënten
400 gram pruimtomaten
1 sinaasappel - 2 takjes verse tijm
1 takje rozemarijn - 1 sachet saffraan
2 eetlepels olijfolie - 2 uien, in ringen
1 blikje tomatenpuree (70 gram)
2 preien, in schuine ringen
3 stelen bleekselderij, in reepjes
1 venkelbol, in reepjes
3 tenen knoflook, grof gehakt
1 kg gemengde vis, in stukken (zalm, makreel, witvis)
200 gram jumbogarnalen
20 gram peterselie, groen fijngehakt
Bereiding
Ontvel de tomaten: kruis ze in en dompel ze even in kokend water,
zodat het velletje openbarst en trek het velletje met een puntig mesje
eraf. Snijd de tomaten in stukken en verwijder zoveel mogelijk vocht
en zaden. Boen de sinaasappel schoon en schil de helft van de schil
eraf. Schraap het wit uit de schil. Bind de sinaasappelschil samen met
tijm, rozemarijn en laurier tot een boeketje. Laat de saffraan weken in
100 ml heet water. Verhit in de snelkookpan de olijfolie en fruit hierin
de groentes al omscheppend 5 minuten. Voeg de tomatenpuree, zout
en peper naar smaak, het kruidenboeket, 1 liter water en het saffraan-
water toe en schep de gemengde vis erbij. Roer alles om.
Sluit de snelkookpan en breng de pan onder drukstand 1. Kook de
vissoep 15 minuten. Breng intussen 1 liter water aan de kook. Breng
de pan volgens de instructies van de druk af en open de pan. Roer het
kokende water, de garnalen en de peterselie erbij en breng de bouilla-
baisse opnieuw aan de kook. Breng op smaak met zout en peper.
Tip
Serveer de soep met krokant gebakken croutons van boerenbrood.
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