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The Provence area, facing the Mediterranean Sea, is known for the deep blue sea and sky, and the radiant sun. Grapes and olives are its major products. Recently, however, a wide variety of herbs grown there have become popular. Local dishes that feature a lot of tomatoes, red and yellow bell peppers, garlic, saffron, olive oil and herbs, are closer to Italian and Spanish cuisine than French.
Quick Bouillabaisse
| Serves 4 |
Sea bream (fillet)
Clams
Squid
Shrimp
Onion
Carrot
Celery
Cherry tomatoes
Lettuce
White wine
Stock
Flour
Olive oil
Salt, pepper |
200g
200g
1/2
8
1/2
1/3
1/2
8
1/4
100cc
500cc
ample amount
ample amount
ample amount of each |
| １． Cut the sea bream and squid into bite-sized pieces and sprinkle them with salt and pepper. Remove the veins from the back of the shrimp using a toothpick. Soak the clams in salted water so that they spit out any sand inside.
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２． Remove the skin from the onion, carrot and celery, and slice them. Cut the cherry tomatoes in half. Cut the lettuce into rather thick strips. |
３． Coat the surface of the fish with flour. Heat some olive oil in a nonstick pan and saute the fish. Remove the fish, and next saute the squid. Remove and saute the shrimp.
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４． Remove the shrimp from the pan. In the same pan, fry the onion, carrot, celery and cherry tomatoes prepared in (2). Add the white wine and stock. Return the seafood sauteed in (3) and cook briefly.
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５． Add the lettuce and season with salt and pepper. Serve.
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Ｐｏｉｎｔ
- Bouillabaisse, which was once called "a golden soup" by an ancient poet, contains ample seafood of various kinds.
- The name, "Bouillabaisse," literally meaning "to boil and fall," came from the bubbling soup.
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Tsuji Academy
Chef
Miyake |
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mail to : info@tec-tsuji.com
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