Spring Bouillabaisse - REINE SAMMUT

Peel garlic cloves and onion.

Dice the onion and crush garlic cloves.

Peel potatoes and cut in cubes.

Place the dices onion in a small thick- bottomed pot with 4 tablespoons of olive oil.

Cook till tender and transparent.

Add potatoes, saffron, fennel, thyme and laurel leaf.

Pour in 1 litre hot water add salt and pepper.

Cover the pot and cook for approximately 10 minutes.

Meanwhile, peel the asparagus and steam them for 5 min.

Cool asparagus in a bowl of ice water in order to preserve their beautiful green colour.

Drain and cut into small cubes and place asparagus heads aside.

Pod peas and broad beans.

Add cut asparagus, 3 garlic cloves, broad bean and peas to the pot.

Let simmer for 5 more minutes without covering.

After, break eggs one at a time on the surface of the bouillabaisse.

Let cook for 2 min.

Serve the bouillabaisse in 6 soup dishes.

Place the asparagus heads onto the bouillabaisse in the form of a star with an egg in the centre of each dish taking care not to rupture it.