This recipe is excellent, old Provence excites great passion and interest. Bouillabaisse is fragrant pieces of fish poached in a saffron broth improved. The dish is served in two courses. First the broth is spooned on croutes toast topped with rouille, which enriches the soup with the fish itself is eaten. It is undoubtedly a win, so we spend several hours making it.
Ingredients:
50 ml extra virgin olive oil
2 large onions, cut into quarters
2 leeks, cut into 5 cm
4 cloves garlic, chopped
2 large red tomatoes, peeled, seeded and quartered
a bunch of fresh thyme, about 50 g
1 fennel bulb into quarters
20 cm strip of orange peel
2 liters of boiling water
1 kg of mixed fish fillets such as John Dory, red blond, red snapper, sea bass and gray mullet, cut into 4 cm pieces
1 kg mixture of seafood, such as small crabs, mussels, clams and prawns
a pinch of saffron threads
500 g of boiled potatoes new
1 tablespoon Pernod
4 tablespoons harissa paste or another hot chilli paste
1 loaf sliced and toasted in the oven for croutes
Aioli
6-8 large cloves garlic, minced
1/2 teaspoon sea salt
1 egg plus 2 egg yolks
220 ml of extra virgin olive oil
1-2 tablespoons freshly squeezed lemon juice. Read More
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