Bouillabaisse Yarda da Tsarin Kaya na Tsuntsaye

Wannan kayan gargajiya na Marseilles da ake amfani da su a cikin kaya yana amfani da kifaye iri iri da yawa, ciki har da fuka , squid , mussels da lobster. Yana da ni'ima mai ƙauna mai cin ganyayyaki da kuma yayin da yake aiki mai tsanani, yana da matsala ga matsala. Kasusuwan cin abinci, kawuna, da kuma ɗakunan da ke tsibirin kayan cin abinci suna cin abincin kumfa mai cin nama. Kuna buƙatar babban jigon kayayyaki don wannan girke-girke.

Abin da Kayi Bukatar

• Dutsen rockfish (2), wanda aka lalata, a yanka a cikin manyan chunks, kasusuwan da aka ajiye)
• 1 laban
• John Dory (yafe, a yanka a cikin manyan chunks, kasusuwa ya ajiye)
• Nau'i na fam 2 (ko
• jan abin da aka yanka, a yanka a manyan chunks, filleted, ƙasusuwa ya ajiye)
• 1 laban ratsi mai laushi (filleted, a yanka a cikin manyan chunks, kasusuwa ya ajiye)
• 2 rukuni na rukuni (filleted, yanke a cikin manyan chunks, kasusuwa ajiye)
• 6 blue crabs (fashe cikin kananan guda)
• 2 lobsters (1 1/2 fam, shugaban rabu da kuma crushed)
• 6 man zaitun na tablespoons
• 1/2 matsakaici albasa (diced)
• 2 seleri stalks (diced)
• 1 karas (diced)
• 1/2 Fennel kwan fitila (diced)
• 5 tafarnuwa cloves
• 2 manyan tumatir (diced)
• 1 tablespoon tumatir manna
• 3 pastis pastis (licorice-flavored Faransa liqueur)
• 1 kofin farin giya
• 12 peppercorns baƙar fata
• 1 ja barkono chili (dried)
• 1 bay ganye
• 2 sprigs thyme
• 1 tsuntsu saffron
• 5 faski mai tushe
• gishiri dandana
• black barkono dandana
• 16 kananan squid
• 1 kofin mussels
• 12 zuwa 16 baby red dankali (steamed)
• 1 zane-zane

Yadda za a yi shi

Shirya Bouillon:

1. A babban ɗigon kayan zafi yana tara kasusuwa na kifin dutse, John Dory, rouget, bassassun bass, rukuni, haguwa da kuma lobster a cikin man zaitun .
2. Da zarar kasusuwa suna karba, ƙara albasa, seleri, karas, Fennel, da tafarnuwa .
3. Simmer na minti 3, sau da yawa sau da yawa.
4. Ƙara tumatir da dafa har sai da taushi.
5. Dama a cikin tumatir manna da kuma gashi dukan kayan lambu da kasusuwa.
6. Ƙara fashin da kuma dafa har sai bushe.

1. Ƙara ruwan inabi farin kuma rage ta rabi.
2. Add da peppercorns , barkono barkono, bay ganye , thyme , saffron da faski mai tushe, sa'an nan kuma ƙara isa ruwa kawai don rufe.
3. Cook har sai ruwan ya rage ta uku. Tallafa sau da yawa don haka babu abin da ya tsaya a kasan tukunya.
4. A cikin wani babban tukunya yana amfani da duk abubuwan da ke cikin bouillon ta hanyar gwanin abinci mai nau'in-nau'in da kuma watsar da daskararru. Sakamakon lokacin da ake samu bouillon tare da gishiri da barkono.

Make Bouillabaisse:

1. Ku kawo bouillon zuwa simmer kuma ƙara kifaye a kai tsaye bisa ga kauri (thickest chunks na farko). Yanke hawan lobster ta cikin harsashi a cikin manyan. Ƙara lobster, squid da mussels ga bouillon.
2. Cook har sai an bude mussels. Ku kawo tukunya zuwa teburin kuma ku shiga cikin manyan kwano.
3. Ku bauta wa tare da jariri mai yarinya jariri dan dankali da aka gushe da man zaitun da gishiri da gishiri mai laushi a kan gefe don haɗuwa da juices.