Evoo & Bouilabaisse Soup

Bouillabaisse soup: The tasty fish stew from Marseille, whose flavor has conquered the world.
What started as a humble dish of fishermen from the south of France who used fish discards to prepare bouillabaisse soup, over time has become one of the emblematic dishes of our neighboring country and loved by the founder of @le_jardin_de_vanessa . This recipe is typical in Marseille and other coastal towns, beautiful site of Provence.
This traditional soup recipe has a culinary peculiarity and it is the great taste that brings our Extra Virgin Olive Oil “Le Jardin de Vanessa”.

-1 liter of fish stock
-1kg of monkfish cut into small pieces
-1kg of cod cut into small pieces
– 300 g of prawns
-3 medium sized potatoes
-1 small onion
-1/2 fennel
-1 red bell pepper
-1 celery branch
-1/2 kg of tomatoes
-2 cloves of garlic
-5 strands of saffron
-1 bay leaf
-1 parsley branch
-Extra virgin olive oil  Le Jardin de Vanessa 

Cut the onion, celery, fennel, bell pepper and remove the seeds from the tomatoes and cut them too.
Add all the vegetables we have cut to the pot, the garlic, the saffron, three tablespoons of oil and heat over medium heat. Stir until golden brown.
Then add 1 liter of fish broth, 1 bay leaf, the parsley branch and let it cook for about 25 minutes over low heat.
Then we remove the bay leaf, crush everything and pass it through a strainer.
We have already finished the broth, now we have to cook the fish and the potatoes.
First add the potatoes and leave for about 25 minutes (prick the potato to check that they are cooked).
Secondly we add the pieces of monkfish and cod and let it cook for 4 minutes. Once the fish is cooked, add the prawns and that’s it.