Home Recipes Bouillabaisse with 1TP3Salmon Bouillabaisse with 1TP3Salmon 40 min Easy Dinner Instructions Avoid the screen going to sleep Procedure Fry the shallots in oil over medium heat. Add the garlic. Add the fennel seeds and let it simmer a little. Add the thinly sliced fennel, then the saffron with the water it has been dissolved in. Add the chopped herbs. Leave to stand under the onion for a quarter of an hour. Now add the tomatoes, orange zest, fish stock and white wine. Leave this base to cook on a medium-low heat for at least an hour and a half, but the longer it cooks, the better it gets. This base can be made the day before. Thirty minutes before serving, reheat the base so that it is nice and warm. Cut the Frøya salmon into cubes. Do the same with the white fish. Wash the mussels. Add them to the soup. If you have pre-cooked prawns and crayfish, add these just before serving. Leave the fish to soak in the bouillabaisse for a few minutes before serving. Ladle the soup, garnish with fresh herbs.
