Bouillabaisse in the oven

Name: Bouillabaisse in the oven
Cook time: 40 min
Yield: 4
Ingredients: 300 g Norwegian salmon fillet, skinned and deboned; 300 g Norwegian cod fillets, skinned and pinboned; 1 pcs bell pepper, yellow; 1 pcs bell pepper, red; 1 pcs onion, yellow; 1 clove garlic; 1 tsp cumin, ground; 5 strings saffron; 1 tsp fennel seed powder; 2 dl water; oil; 400 g canned tomatoes, diced; salt and pepper; bread; aioli

Bouillabaisse is a fish soup with roots in Provence. In this recipe the soup is made in the oven. This is a new and easy twist of the classic soup. Serve with bread and aïoli.

Cooking time30-40 min

Difficulty levelEasy

Rating4/5

Servings

Ingredients

Preparation

Preheat the oven to 125 °C.
Cut salmon and cod in dices of approx. 2 cm and place in a greased oven-proof dish.
Cut peppers in pieces, and onion and garlic in thin slices.
Sauté peppers, onion and garlic in a little oil until the onion is translucent.
Stir in cumin, saffron and fennel powder, and sauté for approx. 30 seconds.
Add canned tomatoes and water, and season with salt and pepper to taste.
Pour the soup over the fish dices in the oven-proof dish and bake in the oven for approx. 15 minutes.

Serve with bread and aïoli on the side.