{"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":"2026-05-14T17:19:48","modified_gmt":"2026-05-14T15:19:48","slug":"bouillabaisse","status":"publish","type":"post","link":"https:\/\/blogs.churlaud.com\/cuisine\/2020\/03\/25\/bouillabaisse\/","title":{"rendered":"Bouillabaisse (Mme Vidal)"},"content":{"rendered":"\n

Pr\u00e9paration : <\/strong>xx min
Cuisson : <\/strong>yy min<\/p>\n\n\n\n

Ingr\u00e9dients<\/h2>\n\n\n\n
    \n
  • 7 \/ 8 gousse d\u2019ail<\/li>\n\n\n\n
  • Huile <\/li>\n\n\n\n
  • 1 tomate \u00e9pluch\u00e9e <\/li>\n\n\n\n
  • 2 petits piments \u00e9p\u00e9pin\u00e9s <\/li>\n\n\n\n
  • 1 tomate non \u00e9pluch\u00e9e <\/li>\n\n\n\n
  • Poivre<\/li>\n\n\n\n
  • Poissons (rascasse, congre, sarran ou m\u00e9rou )<\/li>\n\n\n\n
  • Pates ou riz<\/li>\n\n\n\n
  • Safran<\/li>\n<\/ul>\n\n\n\n

    Proc\u00e9d\u00e9<\/h2>\n\n\n\n
      \n
    1. Piler l\u2019ail au mortier (7 \/ 8 gousses) <\/li>\n\n\n\n
    2. Ajouter un peu de sel<\/li>\n\n\n\n
    3. Faire rissoler, sans br\u00fbler, dans l\u2019huile non olive, 2 petits piments rouges \u00e9p\u00e9pin\u00e9s, puis une tomate \u00e9pluch\u00e9e<\/li>\n\n\n\n
    4. Laisser refroidir un peu les piments, pendant ce temps, saler l\u00e9g\u00e8rement les poissons (rascasse, congre, sarran)<\/li>\n\n\n\n
    5. Piler avec l\u2019ail le piment refroidi. <\/li>\n\n\n\n
    6. Rajouter le tout dans l\u2019huile avec les tomates. (Il y en a plusieurs ???)<\/li>\n\n\n\n
    7. Ajouter 1,5 \u00e0 2 mortiers d\u2019eau (suivant qu\u2019ion ajoute ou pas p\u00e2tes ou riz au bouillon)<\/li>\n\n\n\n
    8. Ajouter du safran<\/li>\n\n\n\n
    9. Ajouter du poivre<\/li>\n\n\n\n
    10. Faire cuire dans le bouillon 1 tomate non \u00e9pluch\u00e9e, saler \u00e0 nouveau.<\/li>\n\n\n\n
    11. Ajouter le poisson pour 5 minutes de cuisson<\/li>\n<\/ol>\n\n\n\n

      Au moment de se mettre \u00e0 table<\/strong><\/h2>\n\n\n\n
        \n
      1. Faire r\u00e9chauffer sans faire bouillir le tout. <\/li>\n\n\n\n
      2. Sortir le poisson<\/li>\n\n\n\n
      3. Eplucher la tomate, la piler avec de l\u2019ail dans le mortier. Ajouter un peu de bouillon dans le mortier<\/li>\n\n\n\n
      4. Napper les poissons avec la sauce ainsi obtenue<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

        Pr\u00e9paration : xx minCuisson : yy min Ingr\u00e9dients Proc\u00e9d\u00e9 Au moment de se mettre \u00e0 table<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":2,"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":"\nBouillabaisse (Mme Vidal) - Cuisine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.churlaud.com\/cuisine\/2020\/03\/25\/bouillabaisse\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bouillabaisse (Mme Vidal) - 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