- salt and pepper to taste
- 2 clove of garlic, pressed
- 0.5 tbsp. olive oil
- 8 dl vegetable bouillon
- 2 bay leaves
- 2 pinches salt
- 50 g butter, soft
- 1 tbsp. thyme leaves
- 500 g Nile perch, cut into 2-cm pieces
- 2 shallot, cut into rings
- 125 g leek, cut in half lengthways and then into 2-cm pieces
- 1 fennel, cut in half lengthways and then into 1-cm-wide strips
- 2 tomatoes, cut into 2-cm pieces
- 2 red chilli, insides removed
- 4 dl fish stock
- 1 tsp. tomato puree
- 0.5 tsp. paprika
- 1 baguettes
Stir together the oil, garlic and thyme, add the fish pieces and mix. Cover and marinate in the fridge for approx. 30 mins. Season the fish pieces with salt shortly before cooking. Heat the oil in a large pan. Sauté the shallots, adding the leek and fennel for approx. 5 mins. Briefly add the tomatoes, chilli and bay leaves. Pour in the stock and bouillon, bring to the boil, reduce the heat. Cover and simmer for approx. 15 mins. Add the fish pieces and steep for approx. 5 mins. over a very low heat. Season the soup.
Mix the butter, tomato puree and garlic, season. Make cuts into the baguette at intervals of approx. 1 1/2 cm but do not slice all the way through. Coat the openings with the butter. Place the baguette on an oven tray lined with baking paper.
Bake for approx. 10 mins. in the centre of an oven preheated to 200°C.
- 1h 10 Preparation/cooking time: ca. 30m + Marinate: ca. 30m + Bake: ca. 10m
- Servings For 4 people
- Nutrition 392 Kcal