Bouillabaisse yana kusa da daya daga cikin shahararrun faransanci na Faransanci mafi kyau. Yana da fiye da stew da yawa sau da yawa koma zuwa gare shi a matsayin. Turawa mai arziki yana da nauyin kifi da kifi tare da kyawawan haɗin da suke hadewa tare da kyawawan kifi, kwari na ruwa, whiting, monkfish, octopus, crab, spiny lobster , da kuma fishery angler, a cikin sauran sauran abubuwa masu cin abinci.
Marseille ita ce gidan da aka san shi ga shahararren sanannen, ko da yake ana iya samuwa a wasu wurare, don ingantattun kuma mafi kyau, to, kana buƙatar kaiwa Kudu.
Wannan abin girke-girke na kayan ado shi ne girke-girke wanda ya dawo shekaru 150 zuwa kakanni a kudancin Faransa. Wannan shi ne asali na Marseille bouillabaisse, mai cin abincin mai cin abinci mai cin abinci mai cin nama wanda aka yi da kifayen da ba su da kyau. An yi yawancin tarawa zuwa wasu sigogi a tsawon shekarun, kamar yadda al'adun da aka lalata da kuma abubuwan sinadaran sun zama samuwa. Wannan buzzbaisse, a gefe guda, yana da dadi a cikin sauki.
Abin da Kayi Bukatar
- 2 albasa da yawa, yankakken
- 1/2 kofin man zaitun, rabu
- 4 tumatir, yankakken
- 1 manyan
- bouquet garni
- 4 cloves tafarnuwa, crushed
- 1 manyan tsiri orange zest (na zaɓi, ba a cikin asali girke-girke)
- 1 teaspoon
- Saffron threads (na zaɓi, ba a cikin asali girke-girke)
- 1 1/2 dankali dankali, cubed
- Kifi iri guda 12 da aka haɗe, tsabtace da kuma shirya
- Salt, dandana
- Fresh-ground barkono baƙi, dandana
- Fresh crusty Baguette, sliced da toasted
- Sauce rouille ko
- aioli , don ado
Yadda za a yi shi
- A cikin babban kashin da aka sanya a kan matsanancin zafi, dafa da albasarta a lita 1/4 na man zaitun har sai sun juya juyi da m, suna kulawa da gaske don tabbatar ba su ƙone ba.
- Ƙara tumatir yankakken, bouquet garni, tafarnuwa, orange zest, saffron, da dankali zuwa tukunya. Yi amfani da kayan lambu tare da gishiri da barkono. Kada ku ji tsoro don kakar karimci, kifi zai iya ɗaukar shi. Gishiri zai kawo dandano.
- Rasa kayan cin abinci mai gina jiki akan kayan lambu. Jawo ruwa tare da man zaitun na sauran kuma ya ba shi damar hutawa na minti 10.
- Zuba ruwa mai kyau ko ruwan zafi a kan kayan lambu da abincin kifi don rufe dukan sinadaran. Ku kawo stew zuwa cikakke, kunna tafasa don mintina 15. Juya zafi kuma bari miya ya tsaya na minti 5.
- Sanya daɗaɗɗen ɓauren nama a cikin kasan abincin miya da kuma yaduwa da burodin a kan gurasa. Ku bauta wa saurin rouille da / ko aioli a gefe ko kuma ku ɗauki cokali na ko dai kuma ku shiga cikin miya, amma kuyi haka kawai idan kun tabbata kuna son su, wasu lokuta sukan yi karfi da yawa ga fayilolin mudu.
- A wasu yankunan, ana cinye broth da farko, a zubar da gurasar gurasa, sa'an nan kuma kifaye da kifaye daga bisani. Duk hanyoyi biyu suna da dadi.
- Wannan al'ada bouillabaisse girke-girke sa 10 kyauta servings.
Elaine Lemm ya bugawa Maris 2017.