Jani's bouillabaisse soup

For this delicious Bouillabaisse, we need a broth first. 

Crayfish broth
1 kg crayfish
100g tomato purée
2  onions
3  carrots
3 garlic cloves
1tbsp fennel seed
green parts of a fennel
1 red chili
oil
2dl white wine
3l  water

Lightly roast the crayfish in oven. Chop veggies and lightly fry them in oil. Add tomato purée and fennel seeds. Add toasted crayfish, mix well and add wine and water. Concentrate until you have 1/2 left. Strain the veggies and crayfish out.

The soup itself
crayfish broth
100g tomato purée
2 cans of crushed tomatos
2 onions
4 carrots
3 fennels (white parts)
2 kg firm potato
2 tbps saffron
1 tbsp cayenne pepper
600g salmon, chopped
500g shrimps
1 kg clams
salt & pepper

Chop veggies and fry on a pan. Add tomato purée, crushed tomatoes, saffron, cayenne pepper and the broth. When the veggies are done, add fish, clams and shrimps. Mix well and add salt and pepper to taste. Let the soup boil for 2-3 minutes and serve with fresh bread and well chilled Rosé wine.

Check out more information about our fresh and fruity Rosé de Carsin from here.

Jani's Story

“It's 2008 and I am arriving to Bordeaux for the first time. I've had the chance to leave Finland for a while and cook at Chateau Carsin for 2 weeks. My boss at the time, Chef de Cuisine Arto Rastas, has given me good references and told me how the best chefs get to go to Carsin during harvest. At the airport, Juha picks me up but doesn't talk much. In some circles, people are afraid of him and I don't doubt that. However, after a while he reveals to be very nice and generous person. Luckily he told me the chef's most important job at Carsin right at the beginning; 'Jani, make sure there's always cold beer in the fridge'."

Jani Pesola