Bouillabaisse ko kunne a cikin Marseilles - wani abincin da aka yi na Kudancin Faransanci (mafi yawan gaske, Provencal) - shine kifi kifi. Buillabes yana da kyau a cikin mazaunan Faransa Rum kuma yana da matukar ban sha'awa ga yawon bude ido. Babban sinadarin wannan miya shine kifi da kayan lambu. Halin al'adar dafaccen kifi da ake amfani da su a tarihi ya samo asali ne daga yanayin hawan kama-da-gidanka na shirya kayan da ba za a iya yin amfani da su ba, kuma daga cikin nau'o'in kifaye da kyawawan kifi. A halin yanzu, ana amfani da nau'in miya buyabs mafi tsada a gidajen cin abinci na Provencal. Abubuwan da ake amfani da su na yau da kullum na Marseilles sun hada da kayan cin abinci mai tsada iri-iri (alal misali, lobsters) wanda ya haifar da farashin wani ɓangare na wannan miyan shine ya isa (zai iya kai har zuwa Tarayyar Turai 200). Modern classic buyabes - quite wuya a shirya wani tasa a cikin abin da dukan sinadaran ya kamata a haɗu da juna.
Yadda za a dafa wani abu mai tsabta?
Kafin cin abinci, kayan lambu suna dafa-fure, kuma wasu lokuta ana tsintar da su. Kayan kayan lambu bayan irin wannan magani an saka su a broth, daga nau'in kifin kifi iri-iri (yawanci game da nau'i nau'i nau'i nau'i nau'i nau'in, ciki har da zakara na teku, kiwatun ruwa, sunflower). An dauki kifi daga kimanin kimanin kimanin: 1 kilogram ta kowane nau'in samfurin gama. Daga kayan lambu, yawanci amfani da albasa, tafarnuwa, Fennel, tumatir, da sauransu. An shayar da Bouillabaisse tare da lemun tsami ko kwasfa na fata, Saffron, wasu busassun kayan yaji da kayan zaitun-zaitun (ado bouquet). Bautar da zafi, tare da sauƙaƙƙun daɗaɗɗen yanka na baguette da tafarnuwa sauce "Rui". Wannan tasa an shirya ba kawai a Provence ba, har ma a wasu yankuna mafi yawancin tsibirin Faransa. Yanayi na yanki, ba shakka, suna da bambancin bambancin kansu. A Normandy a Bouillabaisse ƙara kwayoyi da kakar tare da Calvados, A Brittany, acidify tare da vinegar, a Toulon ƙara dankali.
Abincin girke-girke: broth
Sinadaran:
- 1 Dorado;
- 1 wutsiyar duck duck;
- 1 haddock;
- 8 scallops;
- 8 manyan kayan lambu na shuki;
- 1 karas;
- 1 stalk na leek + 2 talakawa kwararan fitila;
- 2 tablespoons pernod;
- 1 kananan seleri tushe + 5 petioles;
- 2 fennel kwararan fitila + 1 tsunkule na tsaba;
- 3 cloves na carnation;
- 3 bay bar;
- 4 cikakke ja tumatir;
- man zaitun.
- ruwan 'ya'yan itace na rabin lemun tsami;
- Provencal ganye.
Shiri
Cire fata daga layin teku. Duk kifaye sun kasu kashi (sauran zasu tafi broth). Za mu tsaftace kullun. A saucepan, 2 lita na ruwa za a kawo a tafasa kuma za mu sa da peeled da kuma yankakken yankakken karas, rabin daya Fennel kai, kore ɓangare na leeks, da albasarta, iri biyu na seleri. Cook don rabin sa'a a kan matsanancin zafi. Ƙara ruwan inabi da tsirrai inflorescences, sake dawo da tafasa. Yanke da tumatir a cikin kwalliya, murkushe gefen gefen barkono barkono da kuma ƙara zuwa broth tafasasshen tare da laurel leaf da Fennel tsaba. Bayan tafasa, dafa kan zafi mai zafi don minti 5-8. Za mu sanya kasusuwan kifin kifi, kiwo da kawuna. Sa'an nan, kawo a tafasa, rage wuta zuwa karami kuma ku dafa don rabin rabin sa'a, rufe rufewar a hankali. Muna yin rikici. Shirya broth tace a cikin wani kwanon rufi mai tsabta, sauran ya jefa. Ƙara gishiri kuma ƙara saffron.
An shirya broth. Menene gaba?
Sauran rabi da rabi na Fennel an tsaftace daga lalacewa ko ƙananan waje. Shinkle tare da ƙananan ƙwayoyin fata, yanke da fararen ɓangare na leeks da na bakin ciki da'irori. A cikin tukunya mai laushi, zuba cikin 3-4 tablespoons. l. man zaitun, zuba da furen da aka shirya da kuma fry a kan matsanancin zafi na minti 3, yana motsawa tare da spatula. Bari mu yi broth, kawo shi a tafasa da kuma dafa don kimanin minti 15 akan zafi kadan. Mun ƙara zuwa tafasa mai gauraya da kifin kifi da shrimps, a yanka a rabi. Add barkono da ruwan lemun tsami, dafa don minti 3. Add scallops, sake kawo zuwa tafasa, cire daga zafi da kuma rufe tare da murfi. Fry baguette tare da man shanu da shafa tafarnuwa.