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Mnogima je petak povod za spremiti neko riblje jelo, druge na zaokret s mesa na ribu motivira zdravlje ili želja za gubitkom kilograma, a mi vam nudimo recept za jelo toliko dobro da će vas motivirati da ribu jedete još češće, bio petak ili ne, odnosno bili vi bili na dijeti ili i dalje tjerali po svome. Gurmanski je, ali je prilagodljiv, i premda u originalu zahtijeva neke nešto manje pristupačne namirnice, treba imati na umu da je riječ o jelu siromašnih ribara, koji su ga pripremali za iskoristiti ostatke ulova koje nisu uspjeli prodati. Samo dobro skužite tehniku pa popis namirnica prilagodite onome što vam je na raspolaganju.

Imajte na umu i da se tradicionalno poslužuje u dva slijeda: prvi čini gusta, bogata juha u kojoj se uživa s umakom rouille i krutonima natrljanima češnjakom ili tostiranim kruhom, dok se riba i školjke poslužuju odvojeno.

Bouillabaisse 

Sastojci:

2 kg ribljih glava i kostiju te ljuski škampa
450 g škampa (ljuske sačuvajte za temeljac)
450 g škrpine, bakalara, iverka ili druge bijele ribe
450 g dagnji ili drugih školjki
150 g luka
90 g poriluka
4 češnja češnjaka
2-3 velike, zrele rajčice
2,5 l vode
118 ml ekstra djevičanskog maslinovog ulja
svježe začinsko bilje: majčina dušica, peršin, listovi komorača i bosiljak
oko 5 cm duga traka korice naranče
½ žličice izmrvljenog šafrana
1 žlica morske soli

Rouille

30 g krušnih mrvica
15 g svježeg peršina
1 pečena i oguljena crvena paprika 
1 žlica svježeg soka od limuna
1 oguljeni češanj češnjaka
​75 ml ekstra djevičanskog maslinovog ulja
½ žličice papra
½ žličice soli

Priprema:

Zagrijte ulje u veliikom i dubokom loncu pa dodajte usitnjeni luk i poriluk te lagano kuhajte dok ne omekšaju. Dodajte usitnjeni češnjak i kuhajte minutu dok ne zamiriše, zatim dodajte narezane rajčice, vodu, začinsko bilje, narančinu koricu, šafran, sol te riblje kosti i ljuske račića. Pustite da prokuha, smanjite vatru i pustite da se lagano kuha oko pola sata pa procijedite.

Ulijte čistu juhu natrag u lonac i zakuhajte je do vrenja. Dodajte škampe i kuhajte dok ne porumene, minutu-dvije. Dodajte ostatak ribe i školjki, poklopite i kuhajte par minuta dok se školjke ne otvore.

Kušajte juhu i po potrebi dodajte još soli i svježe mljevenog papra.

Za rouille izblendajte sve sastojke osim maslinovog ulja dok ne dobijete glatki umak. Dok blender radi polako dodajte maslinovo ulje kako biste dobili homogenu smjesu.

Tostirajte kruh i premažite ga maslinovim uljem.

Poslužite juhu s kruhom i rouilleom.

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Mnogima je petak povod za spremiti neko riblje jelo, druge na zaokret s mesa na ribu motivira zdravlje ili želja za gubitkom kilograma, a mi vam nudimo recept za jelo toliko dobro da će vas motivirati da ribu jedete još češće, bio petak ili ne, odnosno bili vi bili na dijeti ili i dalje tjerali po svome. Gurmanski je, ali je prilagodljiv, i premda u originalu zahtijeva neke nešto manje pristupačne namirnice, treba imati na umu da je riječ o jelu siromašnih ribara, koji su ga pripremali za iskoristiti ostatke ulova koje nisu uspjeli prodati. Samo dobro skužite tehniku pa popis namirnica prilagodite onome što vam je na raspolaganju.

Imajte na umu i da se tradicionalno poslužuje u dva slijeda: prvi čini gusta, bogata juha u kojoj se uživa s umakom rouille i krutonima natrljanima češnjakom ili tostiranim kruhom, dok se riba i školjke poslužuju odvojeno.

Bouillabaisse 

Sastojci:

2 kg ribljih glava i kostiju te ljuski škampa
450 g škampa (ljuske sačuvajte za temeljac)
450 g škrpine, bakalara, iverka ili druge bijele ribe
450 g dagnji ili drugih školjki
150 g luka
90 g poriluka
4 češnja češnjaka
2-3 velike, zrele rajčice
2,5 l vode
118 ml ekstra djevičanskog maslinovog ulja
svježe začinsko bilje: majčina dušica, peršin, listovi komorača i bosiljak
oko 5 cm duga traka korice naranče
½ žličice izmrvljenog šafrana
1 žlica morske soli

Rouille

30 g krušnih mrvica
15 g svježeg peršina
1 pečena i oguljena crvena paprika 
1 žlica svježeg soka od limuna
1 oguljeni češanj češnjaka
​75 ml ekstra djevičanskog maslinovog ulja
½ žličice papra
½ žličice soli

Priprema:

Zagrijte ulje u veliikom i dubokom loncu pa dodajte usitnjeni luk i poriluk te lagano kuhajte dok ne omekšaju. Dodajte usitnjeni češnjak i kuhajte minutu dok ne zamiriše, zatim dodajte narezane rajčice, vodu, začinsko bilje, narančinu koricu, šafran, sol te riblje kosti i ljuske račića. Pustite da prokuha, smanjite vatru i pustite da se lagano kuha oko pola sata pa procijedite.

Ulijte čistu juhu natrag u lonac i zakuhajte je do vrenja. Dodajte škampe i kuhajte dok ne porumene, minutu-dvije. Dodajte ostatak ribe i školjki, poklopite i kuhajte par minuta dok se školjke ne otvore.

Kušajte juhu i po potrebi dodajte još soli i svježe mljevenog papra.

Za rouille izblendajte sve sastojke osim maslinovog ulja dok ne dobijete glatki umak. Dok blender radi polako dodajte maslinovo ulje kako biste dobili homogenu smjesu.

Tostirajte kruh i premažite ga maslinovim uljem.

Poslužite juhu s kruhom i rouilleom.

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StoryEditorOCM
Slanosavršen spoj

Nekoć jelo siromašnih ribara, danas jedno od najpoznatijih na svijetu. Pročitajte recept i bit će vam jasno zašto!

Piše Spiza SD
15. rujna 2023. - 13:27

Mnogima je petak povod za spremiti neko riblje jelo, druge na zaokret s mesa na ribu motivira zdravlje ili želja za gubitkom kilograma, a mi vam nudimo recept za jelo toliko dobro da će vas motivirati da ribu jedete još češće, bio petak ili ne, odnosno bili vi bili na dijeti ili i dalje tjerali po svome. Gurmanski je, ali je prilagodljiv, i premda u originalu zahtijeva neke nešto manje pristupačne namirnice, treba imati na umu da je riječ o jelu siromašnih ribara, koji su ga pripremali za iskoristiti ostatke ulova koje nisu uspjeli prodati. Samo dobro skužite tehniku pa popis namirnica prilagodite onome što vam je na raspolaganju.

Imajte na umu i da se tradicionalno poslužuje u dva slijeda: prvi čini gusta, bogata juha u kojoj se uživa s umakom rouille i krutonima natrljanima češnjakom ili tostiranim kruhom, dok se riba i školjke poslužuju odvojeno.

Bouillabaisse 

Sastojci:

2 kg ribljih glava i kostiju te ljuski škampa
450 g škampa (ljuske sačuvajte za temeljac)
450 g škrpine, bakalara, iverka ili druge bijele ribe
450 g dagnji ili drugih školjki
150 g luka
90 g poriluka
4 češnja češnjaka
2-3 velike, zrele rajčice
2,5 l vode
118 ml ekstra djevičanskog maslinovog ulja
svježe začinsko bilje: majčina dušica, peršin, listovi komorača i bosiljak
oko 5 cm duga traka korice naranče
½ žličice izmrvljenog šafrana
1 žlica morske soli

Rouille

30 g krušnih mrvica
15 g svježeg peršina
1 pečena i oguljena crvena paprika 
1 žlica svježeg soka od limuna
1 oguljeni češanj češnjaka
​75 ml ekstra djevičanskog maslinovog ulja
½ žličice papra
½ žličice soli

Priprema:

Zagrijte ulje u veliikom i dubokom loncu pa dodajte usitnjeni luk i poriluk te lagano kuhajte dok ne omekšaju. Dodajte usitnjeni češnjak i kuhajte minutu dok ne zamiriše, zatim dodajte narezane rajčice, vodu, začinsko bilje, narančinu koricu, šafran, sol te riblje kosti i ljuske račića. Pustite da prokuha, smanjite vatru i pustite da se lagano kuha oko pola sata pa procijedite.

Ulijte čistu juhu natrag u lonac i zakuhajte je do vrenja. Dodajte škampe i kuhajte dok ne porumene, minutu-dvije. Dodajte ostatak ribe i školjki, poklopite i kuhajte par minuta dok se školjke ne otvore.

Kušajte juhu i po potrebi dodajte još soli i svježe mljevenog papra.

Za rouille izblendajte sve sastojke osim maslinovog ulja dok ne dobijete glatki umak. Dok blender radi polako dodajte maslinovo ulje kako biste dobili homogenu smjesu.

Tostirajte kruh i premažite ga maslinovim uljem.

Poslužite juhu s kruhom i rouilleom.

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20. svibanj 2024 04:17