Delicious recipes: bouillabaisse and meat under pineapple

By Admin | The Hands
29 April 2016

recipes of preparation of dishes that adorn even the holiday table, divided forum member Sheatfish .
dish with an unusual name "Bouillabaisse" belongs to Mediterranean cuisine and has its own history.For many years the Marseilles sailors selling the day's catch in the evening cooked soup of what remains.And there was a lot of networks: the fish and shrimp, and squid.

addition to seafood in the dish and added that given field: vegetables and herbs each put to your liking.Thus were born a few variations of this soup that has become the hallmark of Marseille and the French cuisine as a whole, the dish bouillabaisse restaurants worth 150-200 euros, simpler versions can be enjoyed for 15 euros.

most popular recipes are Bouillabaisse Marseille and Norman.They differ only one ingredient: in the Norman add potatoes.

Bouillabaisse recipe for Tatar

What to buy:

  • marine fish sawmills (forumchanin used redfish, cod, perch, tuna, flounder) - 1.5 kg;
  • sea cocktail - 0.5 kg;
  • shrimp - 0.5 kg;
  • lemon juice - 2 tbsp.L .;
  • sweet pepper - 1 pc .;
  • onions - 2 pcs .;
  • leeks - 1 pen;
  • stemmed celery - 2 pen;
  • potatoes - 2 pcs .;
  • tomatoes - 3 pcs .;
  • garlic - 4 cloves;
  • olive oil;
  • bay leaf - 2 leaves;
  • thyme (Bogorodsk grass, thyme) - 2 sprigs;
  • piece of fennel;
  • orange peel;
  • saffron - a pinch;
  • red pepper - one pod;
  • Vermouth - one cup;
  • salt - to taste;
  • white bread.


Clean small shrimp from the shell (they - cheaper and tastier tiger).In the fish, remove the fins, heads, tails.These pruning add shells from shrimp stew and put the broth, removing the foam from him.

Slice the onions, white part of the leek, celery, garlic and fennel.Crumbled orange zest and thyme.

onion saute a few minutes, add the leeks to it, then - the fennel, garlic and celery.After - orange zest, thyme and bay leaf.Potatoes cut into pieces, soak to remove excess starch.Broth through a sieve, pour half a liter of the pan, the rest aside.Add the potatoes and simmer everything for about 10 minutes.

Sweet pepper slice, red hot, leave whole.The fish is cut into pieces.

all laid out in a pan with the broth, along with the contents of the pan.There also add the tomato pulp.

better to use the pulp, which is sold in boxes: it is cheaper than putting fresh tomatoes.In addition, these tomatoes - ground and tastier.If using fresh tomatoes, scald them with boiling water and remove the skins.Use only the pulp, juice with grains remove.

Cook for about 15-20 minutes.When the fish is done, remove it to a plate.In the soup, add the seafood mix, saffron and shrimp.Pour a glass of vermouth, let simmer on low heat for five minutes.Ready pour the soup on plates, and put slices of cooked fish.Soup Serve with garlic croutons: dry the bread in a pan with olive oil and rub with garlic.

Meat with pineapple and potato garnish


  • pork;
  • pineapple rings;
  • cheese;
  • one onion;
  • black pepper;
  • thyme;
  • salt;
  • goose fat.


cervical portion of pork cut into steaks, rub with salt and black pepper, thyme sprigs, route and put in the refrigerator overnight.Meat fry for two minutes on one side on a hot frying pan without oil.Put fried side up on a baking sheet, cover with slices of pineapple and on top - cheese.

Put the pan in the oven, preheated to 170 degrees.Bake 20-30 minutes, depending on the thickness of the steak.Potatoes are cut and fry the goose fat, stirring occasionally.For 10 minutes until cooked potatoes in the pan, place finely chopped onions.The meat, add the potatoes and greens.Set the table.

on materials forum participant "Home and Cottage"

Editor: Olga Travin