How to prepare bouillabaisse and rust toast recipe

Cooking time 35 min

Bouillabaisse and rust toast

Serves 4

Ingredients for the main dish:

  • 1 kg of mussels (fresh space)
  • 3 tuna steaks (frozen)
  • 800 g of tomato dice (frozen)
  • 300 g of chopped leeks (frozen)
  • 6 tablespoon chopped onions (frozen)
  • 1 tablespoon minced garlic (frozen)
  • 1 bulb of fennel
  • 2 stalks of white celery
  • 0.5 bunch of fresh parsley
  • 1 precooked ciabatta
  • 70 g of tomato paste
  • 0.5 dl of dry white wine (+ 2 dl)
  • 1.5 dl of fish broth (3 cubes dissolved in 1.5 L of very hot water)
  • 2 tablespoon olive oil
  • 0.5 saffron capsule
  • 1 kg paprika
  • salt and pepper

Ingredients for rust

  • 1 tablespoon minced garlic (frozen)
  • 1 red pepper
  • 1 potato
  • 1 egg yolk
  • 1 dl olive oil
  • 1 saffron capsule

Nutrition: per serving

  • kcal526
  • fat10.1 g
  • saturatesn/a
  • carbs48.4 g
  • sugarsn/a
  • fibren/a
  • protein47.9 g
  • saltn/a


How to prepare bouillabaisse and rust toast recipe
Find out everything you need to know about bouillabaisse and rust toast recipe - Ingredients, preparation steps, required time and off course the best beverage that goes with it.


Preheat the oven to 180 ° C. Superficially thaw and sponge the tuna. Cut it into bite sized pieces. Peel the potato and cut it into pieces. Cook for about 20 minutes in slightly salted boiling water. Drain. In the meantime, cut the fennel in 2, remove the hard core and detail the rest in dice of 1/2 cm. Cut the celery into 1/2 cm cubes. Chop the parsley. Remove the seeds from the pepper and slice it. Rinse the mussels well under cold water. Moisten the ciabatta and put it in the preheated oven
(see cooking time on the packaging).
1 Heat 2 tbsp. olive oil in a saucepan and sauté 3 tbsp. onions and 1 tbsp. frozen garlic until they are translucent. Add the fennel, the leek whites and the celery, and cook for 2 to 3 minutes
2 Wet with 2 dl of white wine and the fish broth. Integrate the frozen tomato dices and the concentrate of
ntomates. Spice with 1/2 capsule of saffron, paprika, salt and pepper. Simmer for 15 minutes over low heat. In the meantime, put the rest of the frozen onions, the parsley and 1/2 dl of white wine in another saucepan and pour in the mussels. Pepper and cook for 5 to 7 minutes, in
nsecouant the pan from time to time.
4 Take the mussels out of the pan and remove the shells (reserve 8 full shells for decoration)
5 Add the tuna to the vegetables and continue cooking for 5 to 7 minutes. At the end of cooking, add the mussels, salt and pepper.
6 In a high-top container, mix the baked potato with 1 saffron capsule, egg yolk, red pepper, 1 tbsp. frozen garlic and 1 dl of olive oil until
nobtain a homogeneous rust. Add salt and pepper.


Beer Brugs
White beer not Wine Domaine du Château d'Eau Chardonnay
I.GP Pays d'Oc

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