RECIPE of the typical Bouillabaisse from Marseille
What you need :
- 1,5 kg of fish (borbot, red mullet, conger, whiting)
- 5 weeder crabs
- 1/2 leek
- 2 tomatoes
- 1 onion
- 1 glove garlic
- some dried orange peel
- saffron
- 5 slices of stale bread
- 3 tablespoon of olive oil
- salt & pepper
FIRST STEP :
Clean the fish. Peel and cut the garlic and onion. Peel scoop and cut the tomatoes. Clean the leek.
SECOND STEP :
In a big pot, put the onion, leek, garlic, tomatoes, orange peel, saffron, some pepper and salt and the oil. Then add all the fishes.
THIRD STEP :
Cover the top and shake it during some seconds in high heat. Add 3 liters of hot water and wait for boiling. Let it boil 5 minutes and then add the crabs. Continue cooking and add more salt and pepper if it is necessary.
FOURTH STEP :
Put the fishes in a dish and the broth in an other one with the slices of stale bread. Serve immediately.
Which wine with this provencal dish ?
To go with this dish you need to have a wine of quality : dry, expressive, round and even warm, knowing to face the flavors of fishes. Blanc or Rosé, both will be adapted to this dish. A white wine from Bandol or Cassis in Provence can be perfect.
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