{"id":300,"date":"2020-03-25T21:42:59","date_gmt":"2020-03-25T20:42:59","guid":{"rendered":"https:\/\/blogs.churlaud.com\/cuisine\/?p=300"},"modified":"2020-03-27T20:52:26","modified_gmt":"2020-03-27T19:52:26","slug":"bouillabaisse","status":"publish","type":"post","link":"https:\/\/blogs.churlaud.com\/cuisine\/2020\/03\/25\/bouillabaisse\/","title":{"rendered":"Bouillabaisse (Mme Vidal)"},"content":{"rendered":"\n<p>Pr\u00e9paration : xxmn<br>Cuisson : yymn<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n\n<p>7 \/ 8 gousse d\u2019ail<br>Huile <br>1 tomate \u00e9pluch\u00e9e <br>2 petits piments \u00e9p\u00e9pin\u00e9s <br>1 tomate non \u00e9pluch\u00e9e <br>Poivre<br>Poissons (rascasse, congre, sarran ou m\u00e9rou )<br>Pates ou riz<br>Safran<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Proc\u00e9d\u00e9<\/h2>\n\n\n\n<p>Piler l\u2019ail au mortier (7 \/ 8 gousses) <br>Ajouter un peu de sel<br>Faire rissoler, sans br\u00fbler, dans l\u2019huile non olive, 2 petits piments rouges \u00e9p\u00e9pin\u00e9s, puis une tomate \u00e9pluch\u00e9e<br>Laisser refroidir un peu les piments, pendant ce temps, saler l\u00e9g\u00e8rement les poissons (rascasse, congre, sarran)<br>Piler avec l\u2019ail le piment refroidi. <br>Rajouter le tout dans l\u2019huile avec les tomates. (Il y en a plusieurs ???)<br>Ajouter 1,5 \u00e0 2 mortiers d\u2019eau (suivant qu\u2019ion ajoute ou pas p\u00e2tes ou riz au bouillon)<br>Safran<br>Poivre<br>Faire cuire dans le bouillon 1 tomate non \u00e9pluch\u00e9e, saler \u00e0 nouveau.<br>Ajouter le poisson pour 5 minutes de cuisson<br><strong>Au moment de se mettre \u00e0 table<\/strong><br>Faire r\u00e9chauffer sans faire bouillir le tout. <br>Sortir le poisson<br>Eplucher la tomate, la piler avec de l\u2019ail dans le mortier. Ajouter un peu de bouillon dans le mortier<br>Napper les poissons avec la sauce ainsi obtenue<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pr\u00e9paration : xxmnCuisson : yymn Ingr\u00e9dients 7 \/ 8 gousse d\u2019ailHuile 1 tomate \u00e9pluch\u00e9e 2 petits piments \u00e9p\u00e9pin\u00e9s 1 tomate non \u00e9pluch\u00e9e PoivrePoissons (rascasse, congre, sarran ou m\u00e9rou )Pates ou rizSafran Proc\u00e9d\u00e9 Piler l\u2019ail au mortier (7 \/ 8 gousses) Ajouter un peu de selFaire rissoler, sans br\u00fbler, dans l\u2019huile non olive, 2 petits piments [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":1,"footnotes":""},"categories":[1,27],"tags":[52,66,83,51],"class_list":["post-300","post","type-post","status-publish","format-standard","hentry","category-non-classe","category-plat-principal","tag-ail","tag-piment","tag-poisson","tag-tomate"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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