{"id":21919,"date":"2020-01-05T15:34:48","date_gmt":"2020-01-05T15:34:48","guid":{"rendered":"https:\/\/goprovence.ru\/bouillabaisse-riblja-juha\/"},"modified":"2020-01-05T15:34:48","modified_gmt":"2020-01-05T15:34:48","slug":"bouillabaisse-riblja-juha","status":"publish","type":"post","link":"https:\/\/goprovence.ru\/hr\/bouillabaisse-riblja-juha\/","title":{"rendered":"Bouillabaisse, riblja juha"},"content":{"rendered":"<p>Me\u0111u velikim brojem smje\u0161tajnih ovog legendarnog \u043c\u0430\u0440\u0441\u0435\u043b\u044c\u0441\u043a\u043e\u0433\u043e jela ima i onih uz koje na\u0161a \u0446\u0430\u0440\u0441\u043a\u0430\u044f\u0443\u0445\u0430 \u010dini oskudan \u043f\u043e\u0445\u043b\u0435\u0431\u043a\u043e\u0439. Bouillabaisse se \u010desto naziva &#8220;riba juhe&#8221;. Ali klasi\u010dni bouillabaisse \u2013 slo\u017eeno jelo, u kojem se moraju skladno kombinirati sve njegove sastavnice. I za riblji bujon, i za samog jela tradicionalno se koristi nekoliko vrsta riba. Recimo, morski petao, morski vrag, morski grge\u010d (\u0441\u043a\u043e\u0440\u043f\u0435\u043d\u0430), \u0431\u0430\u0440\u0430\u0431\u0443\u043b\u044c\u043a\u0430, kuhana na pari. Ili druga opcija \u2013 riba s bijelim i dovoljno nje\u017ean mesom: dorada, lubin, \u0442\u044e\u0440\u0431\u043e, bakalar. Riba pri tome mora biti isklju\u010divo morska. Najbolje je kupiti ohla\u0111eno.Drugi va\u017eni sastojci \u0431\u0443\u0439\u0430\u0431\u0435\u0441\u0430 \u2013 tost s naribanim sirom (recimo, \u044d\u043c\u043c\u0435\u043d\u0442\u0430\u043b\u044c ili gruyere) i umak.<\/p>\n<p>                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/f4bf336d9cfb3c351cc227cd3dc72de5.jpg\" \/><\/p>\n<p> SASTOJCI <\/p>\n<ul>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">pelin (pernod) \u2013 2 \u017elice. l.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">stabljika poriluk \u2013 1 kom.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">pupoljci roze \u2013 3 kom.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">kapice \u2013 8 kom.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">raj\u010dice solid \u2013 4 kom.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">rep morskog osobina \u2013 1 kom.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">luk veliki \u2013 2 luka<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">celer (korijen) \u2013 pola male<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">vino bijelo suho \u2013 1 l<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">celer \u0447\u0435\u0440\u0435\u0448\u043a\u043e\u0432\u044b\u0439 \u2013 5-6 kom.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">lovorovi listovi \u2013 3 kom.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">maslinovo ulje <\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">mrkva \u2013 1 kom.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">sok sok od pola limuna<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">bakalar \u2013 1 kom.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">komora\u010d \u2013 2 glave<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">\u0161kampi kuhano \u2013 8 kom.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">sjemenke koroma\u010da \u2013 prstohvat<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">dorada \u2013 1 kom.<\/li>\n<\/ul>\n<p> Za \u0433\u0440\u0435\u043d\u043a\u043e\u0432 <\/p>\n<ul>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">baguette \u2013 1 kom.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">maslac<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">\u010de\u0161njak \u2013 2 \u010de\u0161nja<\/li>\n<\/ul>\n<p> Za umak &#8220;\u0440\u0443\u0439&#8221; <\/p>\n<ul>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">\u017eumance jaja \u2013 1 kom.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">limunov sok i koricu od limuna u prahu \u2013 1 tsp.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">\u0161afran \u2013 3 pra\u0161nicima<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">vino bijelo suho \u2013 1 tbsp. l.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">papar crni \u2013 4 gra\u0161ka<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">senf \u0434\u0438\u0436\u043e\u043d\u0441\u043a\u0430\u044f \u2013 1 tsp.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">maslinovo ulje \u2013 300 ml<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">sol<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">paprika crvena \u2013 prstohvat<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">\u010de\u0161njak \u2013 1 mali \u010de\u0161anj<\/li>\n<\/ul>\n<h2 class=\"recipe__ingredient-title\">KORAK PO KORAK RECEPT ZA PRIPREMU<\/h2>\n<p>Korak 1<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/cf5646cd2db031808f1be781f1e22955.jpg\" \/><\/p>\n<p> Kod morskog osobina ukloniti ko\u017eu, izrezati masiv i rep (ih ostaviti za juhu), file o\u010distiti od filmova, dr\u017ei film papirnatim ru\u010dnikom. \u041f\u0438\u043a\u0448\u0443 i \u0434\u043e\u0440\u0430\u0434\u0443 o\u010distiti, \u0440\u0430\u0437\u0434\u0435\u043b\u0430\u0442\u044c na filete. Kozice o\u010distite. Od \u0440\u044b\u0431\u044c\u0438\u0445 golova ukloniti \u0161krge i o\u010di. Sve glave, kosti, \u0161koljkama i spremi za juhe. <\/p>\n<p>Korak 2<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/201141d6a19a26edccb434d897e18478.jpg\" \/><\/p>\n<p> Sipati u posudu 2 l vode, dovesti do klju\u010danja, staviti oguljene i grubo \u043f\u043e\u0440\u0435\u0437\u0430\u043d\u043d\u044b\u0435 luk, mrkva, zeleni dio \u043f\u043e\u0440\u0435\u044f, obje vrste celera i pola jedne glave koroma\u010da. Pe\u0107i 30 min. na laganoj vatri. Dodati vino i pupoljci, jo\u0161 jednom dovesti do \u010dir. <\/p>\n<p>Korak 3<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/bbb56b599e48019b120412b772f171a5.jpg\" \/><\/p>\n<p> Raj\u010dicu izrezati na pola (ili na \u010detvrtine, ako su velike), dodati u kipu\u0107u juhu zajedno s crnim paprom \u0433\u043e\u0440\u043e\u0448\u043a\u043e\u043c, slomiti na ravnu stranu no\u017ea, sjeme koroma\u010da i lovorovim listom. Nakon \u0161to prokuha, nastavite kuhati na laganoj vatri 5-7 min. <\/p>\n<p>Korak 4<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/4a0f1112537d472382a5cf71512f8586.jpg\" \/><\/p>\n<p> Izostaviti u juhu ribe i \u043a\u0440\u0435\u0432\u0435\u0442\u043e\u0447\u043d\u044b\u0435 glave, kosti i \u0161koljkama. Dovesti do vrenja, smanjiti vatru gotovo na minimum i kuhajte jo\u0161 30 min., labavo \u043f\u0440\u0438\u043a\u0440\u044b\u0432 tavi s poklopcem. Koja je formirana na juhu pjenu potrebno redovito jasno gliser ili \u0441\u0438\u0442\u0435\u0447\u043a\u043e\u043c. <\/p>\n<p>Korak 5<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/8a676db005492c98ef34f0b346d86420.jpg\" \/><\/p>\n<p> Gotovih juha, dok je vru\u0107e, procijediti kroz vrlo fino sito (ili cjedilo, \u0432\u044b\u0441\u0442\u043b\u0430\u043d\u043d\u044b\u0439 ru\u010dnikom ili nekoliko slojeva gaze) u \u010distu posudu. Sadr\u017ei &#8211; moja juha baciti. Juha soli, dodati \u0161afran. Dr\u017eati na toplom. <\/p>\n<p>Korak 6<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/6eb5e6115918bfe7f85d1cfe0ddc6ae4.jpg\" \/><\/p>\n<p> Preostalih pola glave koroma\u010da o\u010distiti od grubih ili o\u0161te\u0107enih vanjskih listova. Nasjeckajte na tanke latice. Bijeli dio poriluk izrezati na tanke krugova. Zatim temeljito isperite narezane povr\u0107e iz zemlje i pijeska, potpuno \u043e\u0431\u0441\u0443\u0448\u0438\u0442\u044c. <\/p>\n<p>Korak 7<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/bb40afc8d83e1c50659f4a149cd620bd.jpg\" \/><\/p>\n<p> U veliku posudu s debelim dnom sipati 3 \u017elice. l. maslinovog ulja, dodajte pripremljen komora\u010d i promije\u0161ati pr\u017eiti 3 min na ne tako jakoj vatri, mije\u0161aju\u0107i cijelo vrijeme. Zatim dodati pripremljen poriluka, pr\u017eiti jo\u0161 1 min. Ulijte toplu juhu, dovesti do vrenja i kuhati 15 min., ne daju\u0107i kuhati burno. <\/p>\n<p>Korak 8<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/e308a9917f4fec05cc225ea600bd944a.jpg\" \/><\/p>\n<p> Sve pripremljene riblje filete izrezati na komade sa strane oko 3 vidi Velike kozice mo\u017ee se rezati na pola po du\u017eini. Dodajte u kipu\u0107u juhu pernod i limunov sok, ribe i \u0161kampi, kuhati 3 min. Dodati kapice, dovesti do vrenja, skinite lonac s vatre. Zatvorite poklopac. <\/p>\n<p>Korak 9<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/2974a552ed04fc9ed9797f6ba7ae862d.jpg\" \/><\/p>\n<p> Baguette izrezati na komade debljine oko 0,5 cm, prema\u017eite s jedne strane maslacem. Pe\u0107i pri 180 \u00b0C dok ne dobiju zlatnu boju, 10-12 min. Izvadite iz pe\u0107nice, malo ohladite i lagano utrljajte tost \u0440\u0430\u0437\u0440\u0435\u0437\u0430\u043d\u043d\u044b\u043c na pola \u0437\u0443\u0431\u0447\u0438\u043a\u043e\u043c \u010de\u0161njaka s jedne strane. <\/p>\n<p>Korak 10<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/d9d6219c55f7e47e8f9ebb506e2d5ad9.jpg\" \/><\/p>\n<p> \u0160afran potopiti u vinu u malom \u043c\u0438\u0441\u043e\u0447\u043a\u0435. U veliku zdjelu \u0161lag umutiti \u017eumanjke sa senfom. Vrlo fino slijevati postupno sipati maslinovo ulje, ne pre &#8211; \u043a\u0440\u0430\u0449\u0430\u044f tukli. Dodaj u \u043f\u043e\u043b\u0443\u0447\u0438\u0432\u0448\u0443\u044e\u0441\u044f emulzija \u0440\u0430\u0441\u0442\u0435\u0440\u0442\u044b\u0439 u mort, \u010de\u0161njak sa solju, dodajte crvena paprika, sipati vino sa \u0161afranom i limunov sok. Promije\u0161ati. <\/p>\n<p>Korak 11<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/b68aa23a6a6142c93052eb671cd416fa.jpg\" \/><\/p>\n<p> Prije poslu\u017eivanja zagrijte duboke tanjure ili \u043c\u0438\u0441\u043e\u0447\u043a\u0438. Gliser rastaviti na dijelove \u0442\u0430\u0440\u0435\u043b\u043a\u0430\u043c ribu s plodovima mora odmah podnijeti. Ve\u0107 na stolu prelijte preko ribe i plodova mora topla juha. Odvojeno podnijeti tost s umakom &#8220;\u0440\u0443\u0439&#8221;.<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Me\u0111u velikim brojem smje\u0161tajnih ovog legendarnog \u043c\u0430\u0440\u0441\u0435\u043b\u044c\u0441\u043a\u043e\u0433\u043e jela ima i onih uz koje na\u0161a \u0446\u0430\u0440\u0441\u043a\u0430\u044f\u0443\u0445\u0430 \u010dini oskudan \u043f\u043e\u0445\u043b\u0435\u0431\u043a\u043e\u0439. Bouillabaisse se \u010desto naziva &#8220;riba juhe&#8221;. Ali klasi\u010dni bouillabaisse \u2013 slo\u017eeno jelo, [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":21920,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[175],"tags":[],"class_list":["post-21919","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacije"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/posts\/21919","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/comments?post=21919"}],"version-history":[{"count":0,"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/posts\/21919\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/media\/21920"}],"wp:attachment":[{"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/media?parent=21919"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/categories?post=21919"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goprovence.ru\/hr\/wp-json\/wp\/v2\/tags?post=21919"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}