布拉貝

~ 地中海美食

材料﹕海鮮﹐海貝殼﹐龍蝦﹐鮮魚﹐紅番茄醬﹐洋蔥 

佐料﹕香草﹐意大利西芹﹐黑胡椒﹐橄欖油

主廚﹕BM

This recipe was written in a recipe book titled Mediterranean Cooking. The publisher is Casa Editrice Bonechi.

Bouillabaisse

This tasty fish stew from Provence is reminiscent of the Italian cacciucco but is actually quite different (just think of the saffron and the lobster). Frozen lobster is a fine (and much less expensive) substitute for fresh.

Ingredients

Ø 800 g/1¾ lbs assorted stewing fish (mullet, whitefish, halibut, scorpion-fish or gurnard, angler fish, mackerel, sea bass or weaver, etc.)

Ø 4-5red rock mullets

Ø 1 small lobster

Ø 1 small cod, hake, or hound fish (200g/½ lb)

Ø 1 leek

Ø 1 green onion

Ø 1-2 cloves of garlic

Ø 300g/ 1¼ cups tomato puree

Ø parsley

Ø 1-2 envelopes saffron

Ø 6 slices bakery bread

Ø olive oil

Procedures

(1) Clean and rinse all the fish and cut into pieces. Break the lobster in half lengthwise.

(2) Mince the leek and onion and sauté in 5-6 tablespoons olive oil. Add the garlic and the tomato puree and simmer over low heat.

(3) Add all the fish and about 2 cups of hot water. Salt and pepper to taste; stir well.

(4) Add the saffron, minced parsley, and a few tablespoons olive oil and cook over medium heat for 30 minutes. Toast the bread; place in the bottoms of individual serving dishes and cover with the bouillabaisse.