Detalles

Tiempo de preparativos

• Preparation time: 75 minutes

Ingredientes

Ingredients for the garnishing soup:

• 0.85 cups olive oil
• 3 mid-sized onions
• 3 garlic cloves
• 1 small piece celery
• 2 fresh, mature tomatoes
• 0.7 oz. tomato concentrate
• 0.35 oz. fresh thyme
• 2 fresh laurel leafs
• 1.8 oz. fennel (dry, as branch)
• Rough salt
• 0.18 oz. saffron
• 2 Cayenne pepper
• 0.7 oz. fresh tarragon

Accompaniments:

• Potatoes
• Rusty sauce with garlic and saffron
• Croutons, grilled in the oven
• Fresh garlic

Soup:

• 8.8 lbs. Rescacio (gurnard, peces de escorpión, peces de tarro, anguila de moray grillo de mar pequeño, pica peces, etc.)

  Preparativos - la instrucción

  1. la bullabesa es un estofado de pez tradicional del Mediterranean.
  2. vacie todos los peces. Lave y enjuague ellos. Escúrrase.ô
  3. Cook el garnish (una olla grande con una parte inferior algo gruesa) en aceite de aceituna en un rondeau. Pique las cebollas y el puerro (la parte blanca). Añada 3 clavos de olor de ajo, se cortado por la mitad, y el apio. de > de li el todo durante 7 minutos. de > de li el concentrado de tomate. Cocine durante 4 minutos sin colorear. de > de li los tomates frescos, se cortado en pedazos, el pez, y los aromatics remaining: tomillo, laurel, hinojo, cayena, y estragón fresco.
  4. conmueva al entero bien, todavía en el ataque por correo electrónico. de > de li con 1.1 galones echó sal al agua.
  5. una vez hierve, aproximadamente 10 minutos cuentan.ô
  6. cuando la sopa es cocinada, muévase durante 1 minuto.
  7. cuele la sopa para uno first time en el presse - puré (ricer de papa) con wholes grandes. Entonces/luego, se hacer un esguince en él(ella/eso) un se

  Restaurante

  Name:	Restaurant de Bacon
  Teléfono:	+33 4 93 61 50 02
  Website:	www.restaurantdebacon.com
  Dirección:	Boulevard de Bacon Cap d&#
  Ciudad:	Antibes
  País:	Fr
  Visión general:	"In 1948, the family Sordello sold pan bagnat, beer, and lemonade at Buffet de Bacon (a tent roof and two trestle tables). Alphonsine Sordello presided over the small seaside establishment and open-air dance floor that became the Restaurant du Bacon in 1950. For 20 years she prepared fish soup, bouillabaisse, small fry, and other dishes with the help of her two sons Etienne and Adrien, called "Didi." As the years went by, with their help and that of Serge Philippin, who became chef in 1980, the restaurant was awarded its first Michelin star in 1985. Frequented these days by a more sophisticated crowd – epicureans of excuisite seafood. Le Bacon, superbly located facing Old Antibes and the Baie des Anges, has acquired an international reputation and professional recognition that crown the efforts of two generations of Sordellos and of course Chef .The next step is soon to come. Le Restaurant de Bacon is closed all day Monday, closed at lunch on Tuesday, and closed from 1st November to 1st march 2007."