Poulet Bouillabaisse

Peel carrots and celery and cut into stalks. Prepare fennel (ready to cook, e.g. peel, remove woody parts and dirt) and cut into quarters. Clean leeks carefully, cut away root end and cut into narrow rings. Remove the skin from the onion and cut into strips. Peel the garlic cloves, but leave them whole.

In a large frying pan, heat the olive oil. Sauté all prepared vegetables and onion and garlic in it. Extinguish with white wine, then add Noilly Prat, soup and saffron.

Bring to a boil and reduce the heat to low for fifteen minutes with the lid on.

Then place the chicken breasts in the soup and simmer for twelve to fifteen minutes with the lid closed.

In the meantime, dip the tomatoes briefly in boiling water, cool, remove the skin, cut into quarters and remove the seeds. Season lightly with salt and pepper. Coarsely chop the parsley.

Towards the end of cooking time, add the tomatoes and parsley to the bouillabaisse form and just get well hot.

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