Main Dishes

Quebec Bouillabaisse

2 tablespoon olive oil 1
chopped onion
1 white of leek, thinly sliced
3 garlic clove finely minced
2 branches minced celery
2 carrot cut into slices
1 1/2 cup tomato in the drained
1 cup dry white wine
3 cups fish broth
3 sprigs parsley fresh, italian
1 cuilere tea sea salt
1 bay leaf
1 pinch threads saffron
20 oz Fillet of firm white fish (cod or other), cut into cubes of 1 1/2 inches (4 cm)
8 large scallops
12 large peeled shrimp and deveineessauce Rust
8 of crusty baguette bread
2 tablespoon italian parsley fresh chopped
black pepper mill
Rust :
2 Spoon to EIM table of fresh bread, crumbled
2 cloves of garlic cut into pieces
1/4 teaspoon Cayenne pepper
1/4 cup olive oil
Step 1: In a large saucepan, heat the oil to medium heat. Add the onion, leek, garlic, celery and carrots and cook, stirring from time to time, for 5 minutes or until they have softened. Step 2: Add the tomatoes, wine, the fish broth, the sprigs of parsley,the salt, the sheet of Laurier and saffron and mix. Step 3: Bring to a boil, reduce the heat and simmer for 2 minutes. Add the fish and simmer for 5 minutes. Add the scallops and shrimp and continue cooking for about 5 minutes or until fish flakes easily with a fork (Do not overcook). Step 4: Pepper. At the time of serving, remove a spoonful of rust on each crouton. Distribute the bouillabaisse in the bowls and sprinkle with the chopped parsley. Garnish each portion of 2 croutons. Step 5: Rust in a mortar, using a pestle, Crush together the bread crumbs, garlic, salt and cayenne pepper until the mixture forms a dough (if needed, add a little broth to bouillabaisse to obtain a texture more homogeneous). Step 6: Put the garlic paste in a small bowl. Using a whisk, incorporate the oil by net, whisking without stopping for about 2 minutes or until the rust has thickened and faded.


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