Bouillabaisse Murun Tapaan
recipe

A delightful and hearty fish soup that takes you on a flavor journey through France, inspired by the atmosphere of the Mur restaurant near Helsinki's Railway Station.
Preparation Time: 1 hour
Serving Size: 4 servings

Ingredients:

- 500 g assorted fish (e.g., cod, perch, salmon)
- 200 g shrimp
- 1 liter fish stock
- 3 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 2 medium potatoes
- 1 carrot
- 1 tsp saffron
- 1 tsp fennel
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
- Bread for serving

Instructions:

1. Peel and chop the onion, garlic, potatoes, and carrot.
2. Heat the olive oil in a large pot and sauté the onion and garlic until soft.
3. Add the potatoes, carrots, fish stock, saffron, fennel, and bay leaf to the pot. Bring to a boil and simmer for about 20 minutes.
4. Add the fish and shrimp to the soup. Cook for an additional 10 minutes, until the fish is cooked through.
5. Season with salt and pepper. Remove the bay leaf before serving.
6. Serve the soup with fresh parsley on top and bread on the side.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 30 g
- Carbohydrates: 25 g
- Fat: 12 g
- Fiber: 3 g

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