Bouillabaisse: daim ntawv qhia rau ib qho txawv zaub

Marseilles pob ntseg (uas yog ib lub npe bouillabaisse), hauv daim ntawv qhia uas yog theej txoj thiab kev - leb tais ntawm Provence cuisine. Noj nws tsis yog li yooj yim, tab sis, thaum koj tau txiav txim siab txog qhov gastronomic feat, koj, tsis paub tseeb, yuav tuaj ze rau ntawm kab lis kev cai ntawm Fabkis cov kws kho mob tshwj xeeb.

Kua zaub buyabes: daim ntawv qhia thiab cov qauv ntawm cov khoom xyaw npaj rau ib phaj

Ntawm cov yam ntxwv paub tias qhov txawv ntawm no tais ntawm lwm cov ntses kua zaub, koj tuaj yeem xaiv lub sijhawm ua ntej ntawm zaub thiab npaj cov nqaij nruab deg uas muaj nyob rau hauv nws cov lus. Koj yuav tsum tau ib tug puv tes ntawm tshiab qwj nplais hauv zoo li thiab raws li ntau shrimps. Heev six bujabes (daim ntawv qhia uas yuav ua cov khoom xyaw) nrog cov scallops, tab sis yuav ua tsis tau qhov no kim tivthaiv. Raws li kev ntses, feem ntau cov kua zaub ua los ntawm ob peb hom: ob qho tib si loj thiab me me. Yog tias koj tab tom npaj ib lub bouillabaisse, daim ntawv qhia uas koj tsis tau txais kev kho, ces siv ib qho cov kaus poom loj loj thiab cov kab ntsig me me. Nyob rau hauv lub neej yav tom ntej, thaum ntsuam xyuas lub saj, koj tuaj yeem hloov nrog lwm cov khoom ntawm lub hiav txwv. Ib qho tseem ceeb uas tau muaj buyabes: hauv daim ntawv qhia rau cov kua zaub no yuav tu kom zoo heev thiab ua cov ntses. Nws yog nrog nws tias peb yuav pib. Lub hom phiaj yog qhov tseem ceeb ntawm cov tais ntawm cov pob txha. Muab lub cev nqaij daim tawv ploj mus rau koj tus kheej, ua rau ib lub pob ntawm nws (tom qab lub pob gill). Tom qab ntawd, ntsawj riam rau hauv kev txiav, cais lub taub hau. Ua ke ntawm txoj kab koj yuav tsum tau ua rau tsis yog. Txiav tawm lub Tail. Nws yooj yim dua yog tias koj siv rab riam thiab ntse loj. Lub dull ntsuas yuav rhuav lub fibers ntawm fillet thiab ua nws zoo li unaesthetic. Tshem ob daim fillets, maj mam cais cov tawv nqaij. Txawm li cas los, tsis txhob yuav excessively quav mus rau sib cais ntawm lub caj, yog hais tias nws tseem noj nqaij - nws yuav tom qab boil nyob rau hauv broth. Saib rau lub sam xeeb txog ntawm cov fillets. Yog tias koj ntshai tias cov me me muaj peev xwm nyob twj ywm hauv nws, xyuas lawv lub xub ntiag nrog cov caws pliav. Ntses lub taub hau kuj yuav tsum tau ua tiav: txiav cov gills, rub tawm lub qhov muag. Yog hais tias tus cw koj coj khov, lawv yuav tsum thaw. Fresh muab nyob rau hauv broth, separating lub hau thiab plhaub (tab sis tsis txhob muab pov tseg no qhov chaw - lawv yog ib qho tseem ceeb feem ntawm broth).

Zaub rau kua zaub

Ncuav rau hauv saucepan nrog ib tug tuab hauv qab ntawm 2-3 st. L. Ntawm txiv roj roj. Narubite ib nrab ntawm lub taub hau ntawm qej thiab muab tso on roj. Tom qab ntawd ntxiv tws parsley. Thaum cov khoom xyaw no yog xim kasfes, ntxiv 3 pcs. Shredded celery soj caum thiab 250 g ntawm paus, thiab 2 Pcs. Cov tub ntxhais hluas grated carrot. Tom qab tua cov zaub no kom luv, ncuav lub raj mis dawb qhuav thiab 50 ml ntawm sambuca rau hauv lub lauj kaub. Nqa cov kua rhaub, raus offal, sab laug los ntawm tej lub ntses thiab cw (plhaub, lub taub hau, thiab lwm yam). Lub broth yuav tsum tau siav los ntawm ob lub sij hawm. Saib xyuas kom nws tsis boil. Ntxiv dej ntxiv raws li xav tau.

Xaus npaj ib qho tshuaj tsw qab

Daim ntawv qhia los ntawm daim duab yuav ua kom peb paub tias cov kua zaub no zoo nkauj heev. Nws qhov zoo nkauj tsos yog tiav los ntawm kev ntxiv zaub thiab ntses daim. Npaj broth yuav tsum ntws thiab ces ntxiv cov thawv ntawm txiv lws suav nyob rau hauv kua txiv, hlais ntses, cw thiab scallops, raws li zoo raws li lub kua txob mus saj. Tom qab 15 feeb tua. Ua hauj lwm tom qab lub kua zaub yog kis tau.