{"id":4208,"date":"2021-06-29T09:06:03","date_gmt":"2021-06-29T07:06:03","guid":{"rendered":"https:\/\/stage.grapevine.se\/?post_type=recipes&#038;p=4208"},"modified":"2021-06-29T09:06:08","modified_gmt":"2021-06-29T07:06:08","slug":"bouillabaisse-med-rouille","status":"publish","type":"recipes","link":"https:\/\/stage.grapevine.se\/recept\/bouillabaisse-med-rouille\/","title":{"rendered":"Bouillabaisse med rouille"},"content":{"rendered":"\n<p><em>Oh la la, fransk matlagningskonst n\u00e4r den \u00e4r som b\u00e4st.\u00a0Bouillabaisse betyder koka och s\u00e4nka p\u00e5 franska och mot slutet s\u00e4nks v\u00e4rmen p\u00e5 grytan, s\u00e5 att fisk och skaldjur beh\u00e5ller sin fina konsistens.\u00a0<\/em><\/p>\n\n\n\n<p>1. H\u00e4ll olivoljan i en gryta eller stor kastrull p\u00e5 mediumv\u00e4rme. Tills\u00e4tt den grovhackade gula l\u00f6ken och vitl\u00f6ken, l\u00e5t den fr\u00e4sa tills den blir mjuk, ca 5 minuter.<\/p>\n\n\n\n<p>2. Riv f\u00f6rsiktigt av skalet p\u00e5 apelsinen. L\u00e4gg ner apelsinskal, f\u00e4nk\u00e5lsfr\u00f6n, saffran och chili i grytan tillsammans med l\u00f6ken och l\u00e5t puttra i ca 1 minut p\u00e5 svag v\u00e4rme.<\/p>\n\n\n\n<p>3. Tills\u00e4tt sedan krossade tomater, vatten, fiskfond och vin och h\u00f6j v\u00e4rmen. Koka upp s\u00e5sen, den ska reduceras n\u00e5got s\u00e5 att den blir lite tjockare. Hit kan man f\u00f6rbereda grytan dagen innan om man vill. Smaka av med salt och peppar.<\/p>\n\n\n\n<p>4. L\u00e4gg sedan ner de tv\u00e4ttade musslorna och l\u00e5t de sjuda tills de \u00f6ppnar sig. (Musslor som inte \u00f6ppnar sig sl\u00e4ngs). Tills\u00e4tt vinet och h\u00e4ll i torsken och sist av allt r\u00e4korna. Smaka av med salt och peppar.<\/p>\n\n\n\n<p>5. Bl\u00f6tl\u00e4gg br\u00f6det utan kanter i lite vatten. N\u00e4r det blivit mjukt kramas vattnet ur. Blanda br\u00f6dmassan i en sk\u00e5l, med \u00e4ggulor, vitl\u00f6k och saffran. Vispa eller anv\u00e4nd mixer\/matberedare n\u00e4r oljan sen ska droppas ner. Smaka av med lite salt.<\/p>\n\n\n\n<p>6. Servera g\u00e4rna med en blandning av finhackad persilja och timjan p\u00e5 toppen. Mot slutet ska v\u00e4rmen s\u00e4nkas s\u00e5 att fisk och skaldjur beh\u00e5ller en fin konsistens. Smaken f\u00f6rh\u00f6js ytterliggare med en klick rouille p\u00e5 toppen.<\/p>\n","protected":false},"featured_media":0,"template":"","category_course":[34],"ingredient":[61],"class_list":["post-4208","recipes","type-recipes","status-publish","hentry","category_course-huvudratt","ingredient-skaldjur"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bouillabaisse med rouille - Grapevine<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bouillabaisse med rouille - Grapevine\" \/>\n<meta property=\"og:description\" content=\"Oh la la, fransk matlagningskonst n\u00e4r den \u00e4r som b\u00e4st.\u00a0Bouillabaisse betyder koka och s\u00e4nka p\u00e5 franska och mot slutet s\u00e4nks v\u00e4rmen p\u00e5 grytan, s\u00e5 att fisk och skaldjur beh\u00e5ller sin fina konsistens.\u00a0 1. 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