Това е рецепта от главния готвач Антъни Бордеййн, домакин на “No Reservations” и автор на осем книги, включително най-продавания “Kitchen Confidential”. 31-годишен ветеран от професионални кухни, Бурдейн е изпълнителен готвач в “Les Halles” в Ню Йорк.
This is a recipe from the head chef Anthony Bourdain, host of “No Reservations” and author of eight books, including the best-selling “Kitchen Confidential”. A 31-year veteran of professional kitchens, Bourdain is an executive chef at “Les Halles” in New York. Source: Radio, January 2009.
8 servings
Ingredients: 6 tablespoons olive oil 4 cloves garlic, crushed 2 small onions, thinly sliced 2 leeks, white part only, washed and thinly sliced 1 bunch fresh dill, chopped 1 can (18 ounces) plum tomatoes, chopped 2 pounds small whole fish (such as porgies or snapper), gutted but with heads left on, or 4 pounds fish bones and heads 1 bouquet garni zest of 1 orange 3 strands saffron Salt Pepper 1 ounce Pernod Rouille Grated Parmesan cheese, for serving
Instructions: 1. In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the garlic, onions, leeks, and dill and sweat for about 5 minutes, stirring occasionally with a wooden spoon. 2. Add the tomatoes and cook for another 4 to 5 minutes, then add the small fish or the bones. Simmer for about 15 minutes, stirring occasionally. Add enough water to cover, as well as the bouquet garni and orange zest. Stir well; add the saffron, a dash of salt and black pepper, and the Pernod. Reduce the heat and let simmer for about an hour. 3. Remove the pot from the heat and let the soup cool slightly. Be careful not to splash or burn yourself; pour the liquid into a large bowl. In the pot, mash the heads, bones, and vegetables as much as possible, then strain them through a sieve. Press and squeeze any liquid and solids with a mallet or heavy wooden spoon. Return to the pot. 4. Bring the soup back up to heat and serve with croutons, rouille, and grated Parmesan on the side. The idea is to spread a little rouille on the croutons, float them in the soup as a garnish, and allow guests to sprinkle as much cheese as they like.
27.04.2023 @ 00:14
This is a recipe from the head chef Anthony Bourdain, host of “No Reservations” and author of eight books, including the best-selling “Kitchen Confidential”. A 31-year veteran of professional kitchens, Bourdain is an executive chef at “Les Halles” in New York. Source: Radio, January 2009.
8 servings
Ingredients:
6 tablespoons olive oil
4 cloves garlic, crushed
2 small onions, thinly sliced
2 leeks, white part only, washed and thinly sliced
1 bunch fresh dill, chopped
1 can (18 ounces) plum tomatoes, chopped
2 pounds small whole fish (such as porgies or snapper), gutted but with heads left on, or 4 pounds fish bones and heads
1 bouquet garni
zest of 1 orange
3 strands saffron
Salt
Pepper
1 ounce Pernod
Rouille
Grated Parmesan cheese, for serving
Instructions:
1. In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the garlic, onions, leeks, and dill and sweat for about 5 minutes, stirring occasionally with a wooden spoon.
2. Add the tomatoes and cook for another 4 to 5 minutes, then add the small fish or the bones. Simmer for about 15 minutes, stirring occasionally. Add enough water to cover, as well as the bouquet garni and orange zest. Stir well; add the saffron, a dash of salt and black pepper, and the Pernod. Reduce the heat and let simmer for about an hour.
3. Remove the pot from the heat and let the soup cool slightly. Be careful not to splash or burn yourself; pour the liquid into a large bowl. In the pot, mash the heads, bones, and vegetables as much as possible, then strain them through a sieve. Press and squeeze any liquid and solids with a mallet or heavy wooden spoon. Return to the pot.
4. Bring the soup back up to heat and serve with croutons, rouille, and grated Parmesan on the side. The idea is to spread a little rouille on the croutons, float them in the soup as a garnish, and allow guests to sprinkle as much cheese as they like.