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Receta Bouillabaisse
by Global Cookbook

Bouillabaisse
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Ingredientes

  • 4 x pcs fish -- (red fish, cobia, or possibly red snapper)
  • 1 pt small oysters -- liquid removed
  • 1 c. small shrimp -- peeled
  • 6 x raw crabs -- broken in halves
  • 3 x rock lobsters -- (shell on) cut in halves
  • 2 lrg ripe tomatoes
  • 1 c. onions
  • 1 c. celery
  • 1 c. shallots
  • 3 clv garlic
  • 1 Tbsp. parsley
  • 2 Tbsp. shallot tops
  • 2 Tbsp. chow-chow
  • 1 x bay leaf
  • 1 Tbsp. worcestershire sauce
  • 1/2 c. imported extra virgin olive oil
  • 1 c. sauterne wine salt and cayenne pepper -- to taste
  • 2 c. fish broth

Direcciones

  1. Slice tomatoes and seasoning; divide in 3 equal parts. Mix chow-chow, bay leaf, Worcestershire sauce, extra virgin olive oil, wine, oyster liquid, and fish broth; divide in 3 equal parts. Season fish with salt and pepper; mix all remaining seafood and divide in 2 parts. In heavy pot, place a layer of seasoning, then a layer of seafood and over this pour 1/3 of liquid. Repeat; you should have 3 layers of seasoning and 2 of seafood. Bring to a boil, cover well, and simmer on lowest heat. Cook 1 hour. Serve, as you would soup. Garnish with slices of stuffed olives. Serve with French bread.
  2. Pierce Family and Friends"