{"id":1969,"date":"2019-03-29T23:20:23","date_gmt":"2019-03-29T23:20:23","guid":{"rendered":"http:\/\/watjidett.de\/?p=1969"},"modified":"2020-04-27T19:25:59","modified_gmt":"2020-04-27T19:25:59","slug":"fischsuppe-a-la-bouillabaisse%ef%bb%bf","status":"publish","type":"post","link":"http:\/\/watjidett.de\/?p=1969","title":{"rendered":"Fischsuppe a la Bouillabaisse\ufeff"},"content":{"rendered":"\r\n<p><strong>Fischfond<\/strong><\/p>\r\n\r\n\r\n\r\n<p>2.kg Fischgr\u00e4ten<br \/>1 Zwiebel<br \/>100 gr heller Lauch<br \/>100 gr Sellerie<br \/>0.5 l Wei\u00dfwein<br \/>Wei\u00dfweinessig<br \/>Noilly Prat<br \/>Wei\u00dfe Pfefferk\u00f6rner<br \/>2,5 l Wasser<br \/>\u00bd Zitrone<br \/>Thymianzweig, Petersilie, Dill, Lorbeerblatt, 3 Wacholderbeeren,Fenchelsamen, Petersilie, Senfk\u00f6rner<\/p>\r\n\r\n\r\n\r\n<p>Fischgr\u00e4ten\u00a0 zerkleinern, mit allen Zutaten und kaltem Wasser zum Kochen bringen. Nach 20 Minuten Kochzeit\u00a0 20 Minuten ziehen lassen, anschlie\u00dfend durch ein Tuch passieren und k\u00fchl stellen.<\/p>\r\n\r\n\r\n\r\n<p><strong>Bouillabaisse\u00a0\u00a0\u00a0\u00a0 <\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n<p>Oliven\u00f6l, Zwiebel, Lauch,\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>Karotte, Sellerie, Knoblauchzehen\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>Tomaten geh\u00e4utet, entkernt, gew\u00fcrfelt\u00a0\u00a0\u00a0 <br \/>Fenchelsamen, Lorbeer, Safran,\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>Wacholder, Thymian, Petersilie,\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>Paprikapulver, Cayenne, Pfeffer,\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>Meersalz, Pastis, Wei\u00dfwein, 1 Scheibe\u00a0\u00a0\u00a0 <br \/>Orange m Schale, Fischfond,\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <br \/>1 gesch\u00e4lte Kartoffel\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\r\n\r\n\r\n\r\n<p>F\u00fcr die Bouillabaisse Oliven\u00f6l erhitzen und gew\u00fcrfeltes Gem\u00fcse anschwitzen, Gew\u00fcrze und Kr\u00e4uter dazugeben und mit Wei\u00dfwein und Fischfond auff\u00fcllen, ca 20 bis 30 Minuten kochen. Orangenscheibe und 1 rohe Kartoffel mitkochen. und vor dem p\u00fcrieren herausnehmen. Kartoffel f\u00fcr Rouille verwenden. Fischfilets in mundgerechte St\u00fccke schneiden und kurz in der Bouillabaisse pochieren und sofort servieren mit Rouille und Croutons.<\/p>\r\n\r\n\r\n\r\n<p><strong>Rouille<\/strong><\/p>\r\n\r\n\r\n\r\n<p>2 Eigelb<br \/>1 Teel\u00f6ffel Dijonsenf<br \/>200 ml Oliven\u00f6l<br \/>Saft \u00bd Zitrone<br \/>3 Knoblauchzehen<br \/>Salz, Pfeffer, Cayenne, Safran<br \/>Gekochte Kartoffel in Bouillabaissefond zerdr\u00fcckt<\/p>\r\n\r\n\r\n\r\n<p>Eigelb und Dijonsenf mit \u00d6l langsam zu einer festen Mayonnaise r\u00fchren, Zerdr\u00fcckte Kartoffel und Knoblauch dazugeben und abschmecken.<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>Fischfond 2.kg Fischgr\u00e4ten1 Zwiebel100 gr heller Lauch100 gr Sellerie0.5 l Wei\u00dfweinWei\u00dfweinessigNoilly PratWei\u00dfe Pfefferk\u00f6rner2,5 l Wasser\u00bd&#8230;<\/p>\n","protected":false},"author":1,"featured_media":5812,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[127,58,13,128,14,17],"tags":[27,137,75,49],"class_list":["post-1969","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruehling","category-kochabend-12","category-rezepte","category-sommer","category-vorspeise","category-zwischengang","tag-fisch","tag-franzoesisch","tag-klassiker","tag-suppe"],"jetpack_featured_media_url":"http:\/\/watjidett.de\/wp-content\/uploads\/2019\/03\/P1000749-1-scaled.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts\/1969","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1969"}],"version-history":[{"count":2,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts\/1969\/revisions"}],"predecessor-version":[{"id":5813,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/posts\/1969\/revisions\/5813"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=\/wp\/v2\/media\/5812"}],"wp:attachment":[{"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1969"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1969"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/watjidett.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1969"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}