Recipe Bouillabaisse Soup

Recipe Bouillabaisse Soup

  

Ingredients recipe Bouillabaisse :

•      1 tablespoon olive oil

•      1 onion, thinly sliced

•      500 grams of tomatoes, cut into quarters

•      1 stalk of fennel, thinly sliced

•      5 cloves garlic, crushed

•      600 grams of potatoes, diced

•      2.5 grams of red snapper, cleaned and made ​​fillets

•      250 grams of shrimp

•      2.5 liters of hot water

•      1/4 teaspoon saffron or turmeric powder finely

•      salt to taste

•      ground pepper to taste

•      1 bay leaf sheet

How to Make Bouillabaisse :

     Enter the olive oil, onions, tomatoes, fennel, garlic, and potatoes in a saucepan. Cook over low heat, stirring gently. Enter the fish and shrimp, pour all the hot water. Stir gently and put powdered saffron or turmeric fine. Add salt, pepper, and bay leaf, cover the pan and let stand for 18 minutes.
     Serve while hot.

tips:

     Bouillabaisse is more delicious eaten with la rouille or soft potatoes.
     as veriasi, instead of red snapper with other types of fish or shrimp with crab instead of a small size.

Serves 6

Recipes Les Fougassette

Recipes Les Fougassette

 

Recipe Ingredients Les Fougassette :

     20 grams of baker's yeast
     125 ml warm water
     600 grams of wheat flour
     150 grams of caster sugar
     3 eggs, separated whites and kuningya
     8 tablespoons olive oil
     salt to taste
     2 tablespoons orange flower water immersion
     1 piece of lemon peel, grated
     125 ml of water

How To Make Les Fougassette :

     Mix the yeast with 125 ml of warm water and stir well. Pour yeast into 100 grams of flour and stir well. Let stand for 2 hours for dough to double.
     Put the mixture in a large container, then add olive oil, egg whites, salt, orange flower water, orange peel, lemon and water. Stir well. Ulen dough until well blended and smooth. Form of flat bread dough and sprinkle flour on the surface. Cover tightly dough with a damp cloth, let sit for 3 hours.
     Remove the dough, roll to roll logs up to ketebalan2 cm. Cut a rectangle 4 cm x 7 cm and oval shape. Stab with a knife as much as 3 holes.
     Set the dough on a baking sheet that has been smeared with oil around it. Let stand for 1 hour. Rub surface of dough with beaten egg yolks. Bake the bread in the oven for 15 minutes.