Bouillabaisse
This delicious thick and fragrant fish soup will not leave anyone indifferent.
900 gr tomatoes
5 tbsp olive oil,
1 large onion, peeled and finely chopped,
2 cloves of garlic, crushed,
1 small feather leek, chopped,
1 small fennel bulb, chopped,
2 small chopped celery sticks
orange zest
1/2 red chilli peeled and chopped,
a pinch of saffron
2 fresh bay leaves
1 tbsp chopped fresh thyme,
2 kg fillet of different fish (perch, haddock, mackerel),
250 g of fresh fresh mussels,
225 g of tiger shrimp.
Heat 2 tbsp of oil in a large pan, fry onions, garlic, leeks, fennel and celery for 5 minutes until soft. Add chopped tomatoes, orange zest, chili, saffron, bay leaf, thyme and 600 ml of water; boil. Season and cook for 7-8 minutes. Cut the fish fillet into the same small pieces, add to the pan. Cook over low heat for 2-3 minutes without stirring. Add mussels and shrimps, cook for another 5 minutes, until the mussels open (throw away all that do not open), and the fish will not break easily.
Serve with garlic toast (dry slices of bread and grate with garlic), ruy sauce and cheese.
Sauce Rui
Rui is a French mayonnaise with the scent of garlic, saffron and red pepper, a classic accompaniment to fish soups and goulash. To make a quick version of this sauce at home, grind 2 cloves of garlic, peeled and crushed, with 3 tbsp of mayonnaise, 1 tbsp of red pepper and 1 tbsp of tomato paste in a blender. Season to taste.
This delicious thick and fragrant fish soup will not leave anyone indifferent.
900 gr tomatoes
5 tbsp olive oil,
1 large onion, peeled and finely chopped,
2 cloves of garlic, crushed,
1 small feather leek, chopped,
1 small fennel bulb, chopped,
2 small chopped celery sticks
orange zest
1/2 red chilli peeled and chopped,
a pinch of saffron
2 fresh bay leaves
1 tbsp chopped fresh thyme,
2 kg fillet of different fish (perch, haddock, mackerel),
250 g of fresh fresh mussels,
225 g of tiger shrimp.
Heat 2 tbsp of oil in a large pan, fry onions, garlic, leeks, fennel and celery for 5 minutes until soft. Add chopped tomatoes, orange zest, chili, saffron, bay leaf, thyme and 600 ml of water; boil. Season and cook for 7-8 minutes. Cut the fish fillet into the same small pieces, add to the pan. Cook over low heat for 2-3 minutes without stirring. Add mussels and shrimps, cook for another 5 minutes, until the mussels open (throw away all that do not open), and the fish will not break easily.
Serve with garlic toast (dry slices of bread and grate with garlic), ruy sauce and cheese.
Sauce Rui
Rui is a French mayonnaise with the scent of garlic, saffron and red pepper, a classic accompaniment to fish soups and goulash. To make a quick version of this sauce at home, grind 2 cloves of garlic, peeled and crushed, with 3 tbsp of mayonnaise, 1 tbsp of red pepper and 1 tbsp of tomato paste in a blender. Season to taste.
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