Bouillabaisse, rouille #frenchclassics Bouillabaisse (6 portions): 30g Olive oil 200g Fennel ​ 300g Onion ​​ 150g Leek ​​ 150g Celery 2kg Fish (scorpion, red mullet)​ 200ml Pernod ​ 100g Tomato paste ​​​ 200g Tomato ​​​​​ 0.5g Saffron ​​​ 2L Water ​ Start by cooking your: fennel, onion, leek and celery in olive oil. After 5-10 minutes add your prepared fish and roast for another 5-10mins. Add the pernod and flambé. Add your tomato paste and cook out for a couple of minutes. Now add the fresh tom
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BOUILLABAISSE. C’est un classique des classiques de la cuisine provençale. Si vous êtes en bord de mer, profitez-en pour vous procurer de beaux poissons bien frais. Il ne vous restera plus qu’à suivre la belle recette de Raymond Oliver ! | INA
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Tomorrow on Simply Raymond Blanc, it is all about cheese! Ooh la la! 🧀 Baked Camembert two ways (no less!) and a comforting dish to treat youself, tartiflette. Oh, the fond memories I have of this delicious dish that Maman Blanc used to make for my father and his friends after a night playing tarot cards. You will love it! 😍❤️ 🗓️Sunday 12th February ⏰13.40 (re-airing in a 30’ format) 📺 ITV #SimplyRaymondBlanc Le Manoir aux Quat’Saisons, A Belmond Hotel Brasserie Blanc | Raymond Blanc
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