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法式鱼汤

烹制时间
80分钟
4用餐人数
Ingredients
  • Dash of olive oil
  • 2 onions, cut into rings
  • 2 cloves of garlic, minced
  • 1 bulb of fennel, coarsely chopped
  • 1 leek, cut into rings
  • 4 tomatoes, coarsely chopped
  • 1 can (70 g/2.4 oz) tomato purée
  • 1 tablespoon flour
  • 100ml/3.5 fl oz pastis (anis flavored liqeur)
  • 2 liters fish stock
  • A few sprigs of fresh thyme
  • 2 fresh bay leaves
  • A few saffron threads
  • 500g/1.1 lbs firm white fish such as tub gurnard fillets, cod, redfish, whiting, anglerfish, etc. (choose 2 or 3 types)
  • 8 king prawns
  • Salt and pepper
  • 2 cloves of garlic, crushed
  • 3 egg yolks
  • 300ml/10.5 fl oz extra virgin olive oil
  • 100ml/3.5 fl oz bouillabaisse stock
  • 1 tablespoon vinegar
  • Juice of 1 lemon
  • Pinch of salt and cayenne pepper
  • 1 tablespoon tomato purée
  • A few saffron threads
Preparation

在煎锅中热少量橄榄油。将洋葱和蒜煎至透明状。加入茴香并焖数分钟,然后加入韭葱和西红柿。将番茄泥与蔬菜一起拌入。再煮几分钟,不断搅拌。在煮好的蔬菜上撒上面粉,搅拌一小会,并浇上少量法国茴香酒点燃。请注意:请勿在抽油烟机打开的情况下将下面的食物浇酒点燃!将鱼汤倒入锅中。加入百里香、月桂叶和藏红花丝。小火炖 45 分钟。将鱼肉切成大小适合入口的小块。在对虾背上切一刀,除去背部血管和肠道。往锅中加入鱼肉和对虾,水煮数分钟。用盐和胡椒调味。配温热的硬皮蒜蓉面包和大蒜蛋黄酱享用法式鱼汤。用茴香叶点缀。“大蒜蛋黄酱”:碾碎蒜瓣,拌入蛋黄。慢慢加入一半油,不断搅拌。加入法式鱼汤和一汤匙醋。非常慢地加入剩下的油,继续不断搅拌。用盐、柠檬汁和辣椒面调味。拌入番茄泥,最后撒上藏红花丝。