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Vegobouillabaisse with dill mayonnaise

In tonight’s bouillabaisse, it is the vegetables that are in focus! Fennel, carrots, peppers, and red pepper are fried in oil and garlic before being accompanied by, among other things, saffron and a little white cooking wine. A mild and round garlic mayonnaise together with sourdough baguette, and you have tonight’s dinner ready!

Ingredients: 4 portions

1 bake off sourdough baguette (250 g)

900 g potato

1 pack cooked black beans (410 g)

1 fennel

1 red onion

1 Carrot

1 Red pepper

1 red pepper (chili)

1 tablespoon olive oil

1 clove of garlic

1/2 g saffron

500 g passed tomatoes

1 dl white cooking wine

1 vegetable bouillon cube

2 dl water



20 g fresh dill

2 dl mayonnaise

1 clove of garlic

Do this

Turn on the oven and cook the baguette according to the instructions on the package.

Peel and cook the potatoes.

Pour the beans into a strainer, rinse them in cold water and allow to drain.

Groom and slice the fennel thinly. Peel and cut the onion and carrot into thin slices. Divide, core, and cut the peppers into wide strips. Cut the chili into thin slices.

Fry the vegetables in the oil in a saucepan and squeeze in the garlic.

Stir in the saffron, past tomatoes, wine, crumbled bouillon cubes, and water. Let simmer for 5 minutes, then stir in the beans and let them warm. Season with salt and pepper.

Chop the dill and stir half into the pot.

Mix the rest of the dill with mayonnaise and squeeze in the garlic. Season with salt and pepper.

Serve the stew with mayonnaise and baguette.

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