Bouillabaisse (mai suna "BOOL-yuh-bayz" ko "bool-yuh-BAYZ") wani baka na kifi na Faransanci na musamman daga yankin Faransa na Provenci a bakin teku.
An yi fasalin fasillabaisse tare da kifaye da kifaye iri iri, irin su launi, scorpionfish, redlet, da conger, kazalika da magunguna irin su lobster da crab, 'yan asalin wadannan ruwaye. Ƙarin daga wannan yanki daya yana tafiya, mafi girma zai iya yiwuwa ya sadu da shinge wanda yake da alamomi na cod, snapper, halibut da shrimp.
Bouillabaisse Basics
Bouillabaisse ya hada da kayan lambu, ganye, da kayan yaji, ciki har da tumatir, albasa, leeks, tafarnuwa, Fennel, kwasfa mai laushi da kuma bay . Ɗaya daga cikin kayan ƙanshi, duk da haka, yana da mahimmanci, kuma wancan shine saffron. Abin baƙin ciki, saffron yana daina zama daya daga cikin sinadaran da ke dafa abinci zai nemi canzawa, saboda farashinsa, wanda ya haifar da yaduwar launin bouillabaisse na turmeric da paprika - wato, babba.
Har ila yau, kunya ne, saboda ko da yake yana da tsada, kawai kuna buƙatar ƙaramin saffron don ya ba da ƙanshi na musamman da ƙanshi ga wani abu mai ban sha'awa. Idan masu gyaran gyaran sun kasance masu banƙyama ba tare da raguwa ba, kuma suna yawon shakatawa mafi tsinkaye (saboda duka biyu sun shiga hannu, kamar yadda masu tanadawa za su yi karya lokacin da zasu iya tafiya tare da shi), ba za mu iya samun kanmu ba wucewa. Duk da haka, a nan mun kasance.
A hanyar gargajiya na hidimar bouillabaisse, an gabatar da broth a cikin kwano, tare da zane-zane da aka yanka da wani abincin da ake kira rouille - wanda yake kama da aioli - tare da kifaye da kifi da aka gabatar a kan wani sashe daban.
An yi amfani da buzari na zamani tare da dukan kayan aiki tare a cikin tasa daya.
Ana shirya Bouillabaisse
Wani ɓangare na bouillabaisse - wanda, idan aka shirya shi sosai, shine miya, ba mai sata ba - ana amfani da shi a ko'ina tare da bakin teku a Faransa. Aficionados sun yi la'akari da yadda ake amfani da bouillabaisse a kan iyakar kogin daga Marseilles zuwa Toulon wanda ya kasance mai gaskiya bouillabaisse.
Wannan mummunar hali shine Faransanci na musamman kuma a matsayin haka, ba za a sake watsi da shi ba a inda ake damu da abincin Faransanci.
Da wannan ya ce, bouillabaisse a Cannes ko Nice zai kasance lafiya. Ba haka ba a birnin Paris, duk da haka, inda, idan ya kasance a kowane lokaci, zai ɗauki nau'in nauyin kifi mai launin fata mai launin fata wanda ya haɗu da crouton.
Babban matsala wajen shirya bouillabaisse shine yawancin abincin teku na da lokuta daban-daban masu cin abinci, tare da magunguna, alal misali, yin jinkirin dafa fiye da filayen ƙuƙumi. Wannan yana nufin dole ne a kara su a matakai.
Da zarar an dafa shi, wanda bai dauki minti 15 ba duka, bouillabaisse ya kamata a yi masa hidima nan da nan. Ba za a iya dafa shi a gaba ba kuma rike shi don sabis. Wannan abu ne mai kama da wannan na risotto , kuma a cikin waɗannan lokuta, mafi yawan masu cin abinci na gidan cin abinci sun ƙare da cinye wani tasa wanda za a iya kwatanta shi a matsayin maƙaryaci.
Ga wani girke-girke na gargajiya Marseilles bouillabaisse .