marthe dupeyron

Friday, March 17, 2006

Fish broth recipe :
For 4 people:

4 scaled and emptied scorpion fish
4 scaled and emptied sharp
4 pieces of eel
1kg dory scaled and emptied
6 potatoes
20 sections of bread
2 leeks coarsely chopped
1 onion peeled and sliced
2 cloves garlic crushed
1 bulb fennel
4 tomatoes peeled and coarsely chopped
parsley to decorate
In a pot, on a low heat, fry the vegetables with the olive oil, and a bayleaf. Add salt and pepper. Cook 15 minutes. Add the fish . leave to cook15 minutes, then add 3 liters of boiling water. Leave to simmer for 10 more minutes. Take out the fennel stems . Blend the ingredients. Add the saffron. Rectify the seasoning and reserve. To peel, wash and cut the potatoes into dice and boil for 30 minutes .
For the Aioli toast the bread sections, then rub them with a clove of garlic. reserve in a soup tureen.
Poach the eel, and leave them to cook on a low heat for 6 to 10 minutes. Lay out the potatoes in a large dish, then pose fish on them. Pour the sauce over. Serve with the toast and aioli.

I choose this recipe because it remembers the holidays of summer on the Mediterranean beach.


On this winter, in France (in Lozère!!!!), there was (much) snow to November to March so it’s very boring. I wait summer!!!


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