الحساء جراد البحر
يعتبر جراد البحر سريع وسهل الصنع هو الأساس لهذا الحساء الغني بالكريمة. يتم الانتهاء من كل وعاء مع زبداني ولحوم جراد البحر النضرة وسعف الشمرة الحساسة.
الوقت الكلي
الإعدادية
حصص
الوقت الكلي
الوقت الكلي
الوقت الكلي
يعتبر جراد البحر سريع وسهل الصنع هو الأساس لهذا الحساء الغني بالكريمة. يتم الانتهاء من كل وعاء مع زبداني ولحوم جراد البحر النضرة وسعف الشمرة الحساسة.
الإعدادية
حصص
26.04.2023 @ 22:23
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
“Seafood is considered fast and easy to make, and it is the basis for this creamy soup. Each bowl is finished with fresh lobster meat and delicate fennel. The total time is 2 hours and 45 minutes, with 1 hour and 15 minutes of preparation time. The ingredients include kosher salt, 1 1/4 pounds of lobster tails in shells, 2 tablespoons of extra-virgin olive oil, 1 can (15 ounces) of fish stock (1 3/4 cups), 1 cup of dry white wine, such as Sauvignon Blanc, 5 tablespoons of unsalted butter, 1 fennel bulb (10 ounces), chopped (2 1/2 cups), plus fronds for serving, 1 sweet onion (10 ounces), such as Vidalia, chopped (2 cups), 2 garlic cloves, smashed and peeled, kosher salt and freshly ground pepper, 2 plum tomatoes (8 ounces), cored, seeded, and chopped (1 cup), 1 tablespoon tomato paste, 3 sprigs of thyme, 1 bay leaf, 1 teaspoon sweet paprika, 1/8 teaspoon cayenne pepper, 2 tablespoons brandy or cognac, sherry vinegar, 1/2 cup heavy cream, 1 teaspoon cornstarch, lemon zest, for serving (optional).
Directions: 1. Stock: In a large pot lined with a steamer basket, bring salted water to a boil. Steam the lobster tails, top side down, until cooked through and the meat tilts under, 6 to 8 minutes for small tails and 8 to 10 minutes for large. Transfer to a plate and let cool. When cool enough to handle, use kitchen shears to cut the underside of the tails. Remove the meat from the shells. Reserve the shells. Run a paring knife along the back of each tail and remove the vein. Cut the meat into small pieces; cover and refrigerate until ready to use. 2. Chowder: In the same pot, heat the oil over medium-high heat. Add the shells and cook until red and deepened in color, about 4 minutes. Add the fish stock, wine, and 6 cups of water; bring to a boil. Reduce