{"id":5919,"date":"2009-09-15T12:57:45","date_gmt":"2009-09-15T10:57:45","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=5919"},"modified":"2009-09-15T12:57:45","modified_gmt":"2009-09-15T10:57:45","slug":"bouillabaisse-recipe-in-english-french-cuisine","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/09\/15\/bouillabaisse-recipe-in-english-french-cuisine\/","title":{"rendered":"bouillabaisse, recipe in english, french cuisine,"},"content":{"rendered":"

Pierrette’s boutique
\nPierrette has selected 956 authentic and typical dishes from French areas , specialities and desserts from\u00a0 French cuisine .
\nPierrette’s guidebook which has been approved by Joel Robuchon , Marc Veyrat and which is being used in catering schools
\nPaul Bocuse , Ferrandi in Paris, Cordon Bleu in the world, is available on the website; the booklet of recipes can be offered
\nor sold separately\u00a0 for 10 \u20ac on the web site with paypal.<\/p>\n

\nN\u00b0 91 PIERRETTE\u2019S GUIDE , Bouillabaisse<\/strong><\/span><\/p>\n

\"bouillabaisse-91-du-guide-de-pierrette\"

bouillabaisse-91-du-guide-de-pierrette<\/p><\/div>\n

For 6 persons<\/p>\n

Preparation Time: 1 \u00bd hours , Cooking Time: 1 \u00bd hours<\/p>\n

\u00a0<\/p>\n

Ingredients:<\/span><\/p>\n

\u00a0<\/p>\n

\u00a04 scorpion fish, scaled and cleaned \u00a0,<\/p>\n

\u00a04 weever fish, scaled and cleaned ,<\/p>\n

4 slices of conger eel ,<\/p>\n

1 2,pound (1 kg) St. Pierre (John Dory) fish ,<\/p>\n

\u00a06 potatoes ,<\/p>\n

20 slices baguette ,<\/p>\n

1 garlic clove ,<\/p>\n

salt, pepper<\/p>\n

\u00a0<\/p>\n

For the fish base<\/span>:<\/p>\n

2 pounds (1 kg) rock fish<\/p>\n

2 leeks<\/p>\n

2 onions<\/p>\n

1 head of garlic<\/p>\n

6 sprigs of parsley<\/p>\n

6 sprigs of fennel<\/p>\n

4 tomatoes<\/p>\n

\u00bc cup olive oil<\/p>\n

2 bay leaves<\/p>\n

1 piece orange peel<\/p>\n

1 Cayenne pepper<\/p>\n

2 dashes of saffron powder \u00a0<\/p>\n

\u00a0<\/p>\n

Preparation:<\/span><\/p>\n

\u00a0<\/p>\n

Do not scale the rock fish. Rinse them and clean the largest ones. Wash the leeks and cut them coarsely.<\/p>\n

\u00a0<\/p>\n

Peel, wash, and chop the onions. Peel and crush the garlic cloves. Wash and dry the parsley and fennel. Crush the tomatoes. In a cooking pot over low heat, brown the egetables with the olive oil, bay leaves, orange peel and pepper.<\/p>\n

\u00a0<\/p>\n

Cook for 15 minutes. Add the rock fish and season to taste. Allow everything to brown for 15 minutes and then add 3 quarts (3 liters) of boiling water. Simmer for another 10 minutes.<\/p>\n

\u00a0<\/p>\n

Once removed from the heat, remove the sprigs of fennel and the orange peel.<\/p>\n

\u00a0<\/p>\n

\u00a0Put what remains through a food mill equipped with a coarse,texture grinding dish and then through a strainer. Add the saffron. Season to taste and set aside.<\/p>\n

\u00a0<\/p>\n

Peel, wash, and cut the potatoes into large cubes. Cook them in a stewpot for 30 minutes in equal parts of fish base and water. Salt. Set aside Make the aioli.<\/p>\n

\u00a0<\/p>\n

Toast the baguette slices and rub them with a clove of garlic. Place them in a soup tureen.<\/p>\n

\u00a0<\/p>\n

\u00a0Bring the rest of the fish base to a boil.<\/p>\n

\u00a0<\/p>\n

Poach the fish in the base, starting with the firm fish, and let them cook over low heat for 6 \u2018.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pierrette’s boutique Pierrette has selected 956 authentic and typical dishes from French areas , specialities and desserts from\u00a0 French cuisine . Pierrette’s guidebook which has been approved by Joel Robuchon , Marc Veyrat and which is being used in catering schools Paul Bocuse , Ferrandi in Paris, Cordon Bleu in the world, is available on […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[12,381,4],"tags":[227,3255,417,651,92,3291,75],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5919"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=5919"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5919\/revisions"}],"predecessor-version":[{"id":5921,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5919\/revisions\/5921"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=5919"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=5919"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=5919"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}