Это предварительный просмотр рецепта "Bouillabaisse (Fish Stew)".

Рецепт Bouillabaisse (Fish Stew)
by Global Cookbook

Bouillabaisse (Fish Stew)
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 1

Ингредиенты

  • 1/4 c. olive or possibly salad oil
  • 1 c. minced onion (optional)
  • 3 clv garlic, crushed
  • 4 bot (8 ounce.) clam juice
  • 2 can (1 pound 12 ounce.) whole, peeled tomatoes, undrained
  • 1 x orange peel spiral (2-inches)
  • 3/4 tsp salt
  • 1 lb cod steaks
  • 1/4 tsp crumbled saffron
  • 1/4 tsp fennel seed
  • 1/8 tsp dry thyme leaves
  • 1/8 tsp pepper
  • 2 x bay leaves
  • 2 pkt (8 ounce.) frzn rock-lobster tails
  • 1 lb halibut steaks
  • 1/2 lb sea scallops

Инструкции

  1. Heat extra virgin olive oil in an 8 qt kettle. Add in minced onion and 3 cloves garlic; saute/fry till onion is tender, 5 min. Add in clam juice, undrained tomatoes, 3/4 c. water, orange peel spiral, salt, saffron, fennel seed, thyme, pepper and bay leaves; bring to boil. Reduce heat and simmer mix, covered 30 min, stirring occasionally. Remove from heat and let cold, about 1 hour. Then chill, covered, overnight.
  2. Next day, with sharp knife, cut the frzn lobster tails (shell and all) in half crosswise. Wipe cod and halibut withdamp paper towels. Cut into 1 1/2-inch pcs or possibly leave whole. Rinse sea scallops in running cool water; drain. Bring tomato mix to boil. Add in frzn lobster. Simmer, covered, 4 min. Add in cod and halibut pcs; simmer covered 10 min. Add in sea scallops over low heat, 5 min.
  3. Spoon bouillabaisse over garlic toast. You can substitute for different varieties of fish, if you like.