Bouillabaisse: iresiphi yesidlo esingavamile

Indlebe yaseMarseilles (ebizwa ngokuba yi-bouillabaisse), iresiphi enzima kakhulu kwaye ikhethekileyo-isitya sokutya se-Provence. Ukupheka akulula, kodwa, xa ugqibelele kule gastronomic feat, wena, ngokungathandabuzeki, uza kusondela kwizithethe zeengcali zaseFrance.

I-soup buyabes: iresiphi kunye neempawu zokulungiselela izithako zesitya

Phakathi kweenkcukacha eziphawulekayo ezahlukileyo kwesi sidlo phakathi kwesinye isobho, ungabiza ukutshiza kuqala imifuno kunye nokulungiselelwa kwezilwanyana zasemanzini ezibandakanya ukubunjwa kwayo. Uzakufuna iimpahla ezincinci kwiigobols kunye nezinye iigerps. I-bouillabaisse enomnandi kakhulu (iresiphi equka ukuhlukahluka kwezimbonakalo) kunye ne- scallops, kodwa unokwenza ngaphandle kwesi sakhiwo esibizayo. Ngokuphathelele intlanzi, ngokuqhelekileyo isobho lenziwe ngeendidi eziliqela: zombini ezinkulu kunye ezincinci. Ukuba ulungiselela i-bouillabaisse, iresiphi ongayikhange uyenze ngayo, ngoko uthabathe umgxobhozo omkhulu kunye nolwandle oluncinane. Kwixesha elizayo, emva kokuvavanya ingcamango, ungayifaka indawo yezinye iimveliso zolwandle. Isici esibalulekileyo esithengayo: i-recipe yalo mhluzi iquka ukusika nokucokisa intlanzi. Kuye yena esiza kuqala. Injongo yinkcazo yokucocwa kweentlobo ezivela emathanjeni. Beka isidumbu sakho kwisisu, yenza isicatshulwa kuso (nje emva kwe-gill fin). Emva koko, ukuphosa ummese kwisinqunqwana, uhlukanise intloko. Ngaphandle kwesigxina kufuneka wenze iincwadana. Cima umsila. Kukulungeleka xa usebenzisa i-knife ebukhali kunye enkulu. Isixhobo esilumkileyo siza kuqwengula iifayili zefletlet kwaye senzeke ngathi singabonakali. Susa iziqwenga ezimbini, uhlule ngokucacileyo ulusu. Nangona kunjalo, musa ukugqithisa ngokugqithiseleyo ukuhlukana komgca, ukuba ihlala inyama - iya kubilisa emsizeni. Jonga ukuthembeka kweempahla. Ukuba uloyiko lokuba imikhosi encinci ihlala kuyo, khangela ukuba khona kwabo kunye neziqhwaba. Intloko yentlanzi nayo iyafuneka iqhutywe: yinqumle iigill, phonsa i-eyeballs. Ukuba i-shrimp uthathe iqhwa, kufuneka ihluthe. Olutsha lufakwe kumhluzi, ukwahlula iintloko kunye negobolondo (kodwa musa ukulahla la malungu - ziyindawo ebalulekileyo yomhluzi).

Imifuno yesobho

Thulula epanini elingaphantsi kwe-2-3 st. L. Ioli yeoli. Isiqingatha seNarubite intloko yegalikhi kwaye ufake ioli. Emva koko wongeza i-parsley. Xa ezi zithako zityhuzuliswa, faka ii-3 ezicwangcisiweyo. I-stredded stalk stalk kunye ne 250 g yeengcambu, kunye ne-2 pcs. I-kroti encinci. Emva kokucima le mifuno kwithuba elincinci, uthele ibhotile yewayini elimhlophe kunye ne-50 ml ye-sambuca kwi-prying pan. Emva kokuba ulethe i-liquil to the boil, gxila kuyo i--producti eshiya ukuloba kwentlanzi kunye ne-shrimp (igobolondo, intloko, njl.). Umhluzi kufuneka uphekwe kwiiyure ezimbini. Qaphela ukuba ayibilisi. Yongeza amanzi njengoko kuyimfuneko.

Ukugqiba ukulungiselela i-bouillabaisse ecocekileyo

I-recipe evela kwisithokiso iya kusiqinisekisa ukuba lo msesane uphezulu kakhulu. Ukubonakala kwayo kubonakale ngokufaka imifuno kunye neentlanzi. Umxube ogqityiweyo kufuneka uhlanjululwe, kwaye wongeza unako lweetamatati kwijusi yakhe, iintambo zeentlanzi ezinqunywe, i-shrimp kunye ne-scallops, kunye nesilili ukunambitha. Emva kwemizuzu eyi-15 ivaliwe. Khonza emva kokuba isobho sithathwe.