CookEatShare is also available in English
Cerrar

Receta Cold Terrine Of Bouillabaise

click to rate
0 votos | 1064 views
Raciónes: 8

Ingredientes

Cost per serving $2.87 view details

Direcciones

  1. Preparation Trim the leek, wash and cook till tender in salted water. Shock in ice water and dry. Layer terrine with cooked leaves and set aside.
  2. In a large non-aluminum stock pot, heat extra virgin olive oil over medium to high heat and saute/fry the garlic, onion, carrot, fennel and the remainder of the leek till soft (about seven min). Stir in tomatoes, reduce heat slightly and cook for another five min. Pour in the fish stock or possibly clam juice, add in saffron, thyme, salt and cayenne and bring to a boil over high heat. Add in the monkfish and cook two min, then stir in the rest of the fish and shellfish. Reduce heat to medium high and cook for approximately four min or possibly till the fish is cooked through, but not flaking apart. Ladle the fish and vegetables into the terrine. Add in the gelatin leaves. Add in salt and pepper and strain stock over the ingredients in the terrine. Wrap with the rest of the leek and chill for twelve hrs.
  3. *You can substitute with whatever fish is available.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 617g
Recipe makes 8 servings
Calories 450  
Calories from Fat 78 17%
Total Fat 8.77g 11%
Saturated Fat 1.35g 5%
Trans Fat 0.0g  
Cholesterol 75mg 25%
Sodium 835mg 35%
Potassium 546mg 16%
Total Carbs 64.0g 17%
Dietary Fiber 1.6g 5%
Sugars 56.1g 37%
Protein 27.91g 45%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment