Turbot And Salmon Bouillabaisse Recipe

Ingredients For Turbot And Salmon Bouillabaisse Recipe

• 1 Turbot
• 250 gram Salmon loin
• 1 kilogram Mussels
• 1.5 kilogram Gurnard
• 1 pinch Saffron
• 1 sprig Thyme
• 1 pinch Cayenne pepper
• 25 milliliter Olive oil
• 0.5 Garlic Clove
• 0.5 Orange
• 50 milliliter Pernod
• 0.5 Lemon
• 75 milliliter Orange juice
• 12 gram Salt
• 2 Fennel
• 1 dash Olive oil
• 175 gram Shallots
• 200 milliliter Water
• 20 gram Sugar
• 4 gram Salt
• 2 gram Fennel seeds
• 3 Star anise
• 500 gram Plum tomatoes
• 55 gram Tomato puree
• 0.5 Baguette
• 32 Ratte potatoes
• 100 gram Aioli
• 1 Handful of mixed herbs
• Fennel fronds
• 1 Turbot
• 1.5 kilogram Gurnard
• 250 gram Salmon loin
• 0.5 Orange
• 1 pinch Saffron
• 1 sprig Thyme
• 1 pinch Cayenne pepper
• 0.5 Garlic Clove
• 25 milliliter Olive oil
• 2 Fennel
• 1 dash Olive oil
• 175 gram Shallots
• 200 milliliter Water
• 20 gram Sugar
• 4 gram Salt
• 2 gram Fennel seeds
• 3 Star anise
• 500 gram Plum tomatoes
• 55 gram Tomato puree
• 1 kilogram Mussels
• 0.5 Baguette
• 75 milliliter Orange juice
• 0.5 Lemon
• 12 gram Salt
• 100 gram Aioli
• 1 Handful of mixed herbs