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Simmer the minced onions, potato slices (1 cm thick), and all other ingredients except the crabs for 1 hour. Before serving, remove the fish, and fill to cover the pot with boiling water and continue to boil. 5 minutes later add the crabs and fish, and boil for 5 more minutes. Delicately remove the potatoes and fish, and put them in an oblong plate. Filter the bouillon that you will serve in a tureen, the rouille in a sauceboat, and the bread slices in a plate. Rouille: In a mortar crush the garlic and chillies, add a bit of bread soaked in milk and squeezed, the egg yolk and slowly add the olive oil. This sauce will be diluted with 2 tablespoons of fish broth. Each guest puts two slices of bread in his soup plate, then soup, and carefully add the rouille which is HOT, the potatoes anf fish can be added later or eaten at the same time. Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by firstname.lastname@example.org (Gladys Dinletir) on Jul 07, 1997
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NinaWP 4 years agoHi, can you please explain if you mean that you should simmer the fish for an hour and then boil it for 5 minutes? Also, should the fish be whole? filleted? with or without skin? When you say to add 'all the other ingredients' do you mean to leave out the bread slices and the olive oil? How big should the orange peel be? should it be fresh or dried? An hour sounds like a long time to simmer sliced potatoes, won't they break down after 1/2 hour or so? Also, won't the onions become burned if they cook for an hour in butter? Thanks for your help.
promfh 5 years agoThis made a great Sunday evening dinner.