100 grams of onion
50 grams of leek
1 clove of garlic
½ litre of white wine
5 litres of water
A few threads of saffron to your taste
3 tablespoons of oil
Freshly ground pepper to your taste
1 tablespoon of parsley
30 grams of cod crisps
Desalt the 750 grams of salt cod filets fully, changing the water several times. Then cut into square pieces.
Fry in oil without letting it brown, add 100 grams of chopped onion and 50 grams of chopped leek (white part). When these vegetables are well softened, add 2 peeled, seeded and crushed tomatoes and 1 clove of crushed garlic. Cook for 5 minutes over a high heat.
Add half a litre of white wine and 5 litres of water or fish stock and some saffron threads. Let it boil.
Place the cod, drained, in the pot, adding 3 tablespoons of oil. Season with freshly ground pepper and continue to boil over a high heat with the lid on for about 25 minutes.
At the last moment, add a tablespoon of chopped parsley. Put the bouillabaisse in a soup tureen. Serve with cod crisp strips.
They can also be served separately, the broth with slices of homemade bread, and the fish arranged in a deep dish.