Tortellini quotBouillabaissequot
![Tortellini quotBouillabaissequot](http://www.tasty-cuisine.com/images/recipes1/Tortellini-"-Bouillabaisse"-.png "Tortellini quotBouillabaissequot")
Ingredients for Tortellini quotBouillabaissequot
| Amount | Ingredient |
|---|---|
| 2nd young carrots | 1 Stg |
| Leeks | 1st small fennel bulb |
| 500 grams | mixed fish fillets (without skin or bones, such as salmon, monkfish, sea bream, cod) |
| 2nd Garlic cloves | 8th Cherry tomatoes |
| 2 tbsp | Olive oil |
| 75 ml | White wine |
| 400 ml | Fish sauce (glass) |
| 1 tsp | Saffron threads |
| 400 grams | Tortellini with cheese filling (finished product from the refrigerated section) |
| some | Salt |
| some | Pepper |
Tortellini quotBouillabaissequot Directions
1st Peel the carrots, wash leeks, both cut into thin slices. Clean fennel, remove stalk. Fennel into strips. Fennel pluck into small pieces, set aside. Wash fish, pat dry, divide it into bite-size pieces. Remove garlic and cut into thin slices.
2nd Wash tomatoes, pat dry. Heat oil in a large saucepan, saute vegetables, tomatoes and garlic. Deglaze with wine, add stock and saffron. Fish pieces into the broth and tortellini give over medium heat, cover and cook about 8 minutes.
3rd Tortellini with pieces of fish and vegetables are distributed in deep plates. Sud strong season with salt and pepper and draw it. Sprinkle with fennel leaves.
Per serving: 520 kcal/2190 kJ, 49 g carbohydrates, 38 g protein, 18 g fat
Preparation time: 20 min
