{"id":107745,"date":"2020-01-05T21:22:07","date_gmt":"2020-01-05T21:22:07","guid":{"rendered":"https:\/\/goprovence.ru\/bouillabaisse-rybacia-polievka\/"},"modified":"2020-01-05T21:22:07","modified_gmt":"2020-01-05T21:22:07","slug":"bouillabaisse-rybacia-polievka","status":"publish","type":"post","link":"https:\/\/goprovence.ru\/sk\/bouillabaisse-rybacia-polievka\/","title":{"rendered":"Bouillabaisse, rybacia polievka"},"content":{"rendered":"<p>Spomedzi ve\u013ek\u00e9ho mno\u017estva variantov tohto legend\u00e1rneho Marseille jedl\u00e1 s\u00fa tam, ved\u013ea ktor\u00e9ho sa na\u0161e Tsarskaya bude zda\u0165 skromn\u00e9 polievka. Bouillabaisse je \u010dasto naz\u00fdvan\u00fd &#8220;rybacia polievka&#8221;. Ale klasick\u00e9 Bouillabaisse \u2013 zlo\u017eit\u00e9 jedlo, ktor\u00e9 by mali by\u0165 v harm\u00f3nii so v\u0161etk\u00fdmi jeho zlo\u017ekami. A rybac\u00ed v\u00fdvar, a jedlo, ktor\u00e9 sa tradi\u010dne pou\u017e\u00edvaj\u00fa nieko\u013eko druhov r\u00fdb. Napr\u00edklad, gurnard, monkfish, more golier (skorpena), sult\u00e1nka, sterilizoval. Alebo \u010fal\u0161ia mo\u017enos\u0165 je, ryby s bielym a jemn\u00e9 m\u00e4so: Dorado, morsk\u00fd ostrie\u017e, kambala, cod. Ryby by mali by\u0165 v\u00fdlu\u010dne morsk\u00e9. Najlep\u0161ie je k\u00fapi\u0165 chladen\u00e9.\u010eal\u0161ie d\u00f4le\u017eit\u00e9 zlo\u017eky Bouillabaisse \u2013 franc\u00fazsky toast so str\u00fahan\u00fdm syrom (napr. Ement\u00e1l alebo gruy\u00e8re) a om\u00e1\u010dkou.<\/p>\n<p>                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/be7db389f9503fc4afb1f3026ec46845.jpg\" \/><\/p>\n<p> ZLO\u017dENIE <\/p>\n<ul>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">absinthe (Pernod) \u2013 2 ly\u017eice<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">stonka z p\u00f3r \u2013 1 PC.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">puky klin\u010deky \u2013 3 Ks.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">mu\u0161le \u2013 8 kusov<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">pevn\u00e9 paradajky \u2013 4 Ks.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">chvost monkfish \u2013 1 PC.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">ve\u013ek\u00e9 cibule \u2013 2 \u017eiarovky<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">zeler (kore\u0148) \u2013 polovica mal\u00fdch<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">such\u00e9 biele v\u00edno \u2013 1 liter<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">petiolar zeler \u2013 5-6 kusov<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">Bay listy \u2013 3 Ks.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">olivov\u00fd olej <\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">mrkva \u2013 1 PC.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">citr\u00f3novej \u0161\u0165avy, pol citr\u00f3na<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">module \u2013 1 PC.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">fenikel \u2013 2 hlavy<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">varen\u00e9 krevety \u2013 8 Ks.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">semen\u00e1 feniklu \u2013 \u0161tipka<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">Blanca \u2013 1 PC.<\/li>\n<\/ul>\n<p> Pre krut\u00f3nmi <\/p>\n<ul>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">bageta \u2013 1 PC.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">maslo<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">cesnak \u2013 2 klin\u010deky<\/li>\n<\/ul>\n<p> Pre om\u00e1\u010dkou &#8220;Rui&#8221; <\/p>\n<ul>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">\u017e\u013atka z vajec \u2013 1 PC.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">citr\u00f3nov\u00e1 \u0161\u0165ava a citr\u00f3nov\u00e1 k\u00f4ra nasekan\u00e9 \u2013 1 tsp.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">\u0161afran \u2013 3 stamens<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">such\u00e9 biele v\u00edno \u2013 1 ly\u017eice<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">\u010dierne korenie \u2013 4 pea<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">Dijon hor\u010dice \u2013 1 tsp.<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">olivov\u00fd olej \u2013 300 ml<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">so\u013e<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">Kajensk\u00e9 korenie \u2013 \u0161tipka<\/li>\n<li class=\"recipe__ingredient\" itemprop=\"ingredients\">cesnak \u2013 1 mal\u00fd str\u00fa\u010dik<\/li>\n<\/ul>\n<h2 class=\"recipe__ingredient-title\">KROK-ZA-KROKOM RECEPT<\/h2>\n<p>Krok 1<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/630f2ca104fa215944e8f7529a2d33d3.jpg\" \/><\/p>\n<p> Z monkfish na odstr\u00e1nenie ko\u017ee, vystrihn\u00fa\u0165 chrbticou a chvost (necha\u0165 pre v\u00fdvar), \u010dist\u00e9 fil\u00e9 z filmu, dr\u017e\u00ed film s papierov\u00fdm uter\u00e1kom. Treska a plesk\u00e1\u010d na \u010distenie, nakr\u00e1jame na rezne. K\u00f4ra krevety. Ryby hlavu odstr\u00e1ni\u0165 \u017eiabre a o\u010di. V\u0161etky hlavy, kosti, \u0161krupiny tie\u017e ulo\u017een\u00e9 na v\u00fdvar. <\/p>\n<p>Krok 2<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/a50e457c5ce951cb82ec7ec7fbe5cc50.jpg\" \/><\/p>\n<p> Nalejte do panvice 2 litre vody, privies\u0165 k varu, dal l\u00fapan\u00e9 a hrubo nasekan\u00e9 cibu\u013ea, mrkva, zelen\u00e1 \u010das\u0165 p\u00f3ru, obe zeler a polovicu jednu hlavu z feniklu. Var\u00edme 30 min\u00fat na miernom ohni. Prida\u0165 v\u00edna a klin\u010deky, op\u00e4\u0165 privies\u0165 do varu. <\/p>\n<p>Krok 3<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/b9bdf67914d7f942a4da84523fb862f4.jpg\" \/><\/p>\n<p> Paradajky nakr\u00e1jame na polovicu (alebo do \u0161tvrtiny, ak ve\u013ek\u00e9), prid\u00e1me do vriaceho v\u00fdvaru spolu s \u010dierneho korenia, drven\u00e9 s plochou stranou no\u017ea, s semen\u00e1 feniklu a Bobkov\u00fd list. Po varu, na\u010falej vari\u0165 na miernom ohni za 5-7 min\u00fat. <\/p>\n<p>Krok 4<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/72512b218299aad2f6058f0e7c5c9ae3.jpg\" \/><\/p>\n<p> Namo\u010den\u00fd v v\u00fdvar z r\u00fdb a kreviet hlavy, kost\u00ed a panciera. Prive\u010fte do varu, zni\u017euj\u00fa teplo takmer na n\u00edzke a var\u00edme \u010fal\u0161\u00edch 30 min\u00fat, vo\u013ene pokr\u00fdva pek\u00e1\u010d s vekom. V\u00fdsledn\u00fd v\u00fdvar pena je potrebn\u00e9 pravidelne odstra\u0148ova\u0165 so z\u00e1rezom ly\u017eicu alebo ne\u010dist\u00f4t. <\/p>\n<p>Krok 5<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/3ec67fb2450685635c279204ef4e972e.jpg\" \/><\/p>\n<p> Pripraven\u00fd v\u00fdvar, k\u00fdm je hor\u00face, preced\u00edme cez jemn\u00e9 sito (alebo sitko, lemovan\u00e9 uter\u00e1k alebo nieko\u013ek\u00fdch vrstiev tenk\u00e1) do \u010dist\u00e9ho kastr\u00f3la. Aby som v\u00fdvar zahodi\u0165. V\u00fdvar so\u013e, prid\u00e1me \u0161afran. Udr\u017ea\u0165 v teple. <\/p>\n<p>Krok 6<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/d28b1e64572590c4bb46ceeb328cd9ad.jpg\" \/><\/p>\n<p> Zvy\u0161n\u00e1 polovica ved\u00faci fenikel jasn\u00e9 hrubo alebo po\u0161koden\u00e9 vonkaj\u0161ie listy. Rozkr\u00e1jame ho na tenk\u00e9 pl\u00e1tky. Biela \u010das\u0165 p\u00f3r nakr\u00e1jame na tenk\u00e9 kruhy. Potom d\u00f4kladne opl\u00e1chnite nasekanej zeleniny zo zeme a piesku, \u00faplne such\u00e9. <\/p>\n<p>Krok 7<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/b403f8ffd11105b0cc013dfc3d027d33.jpg\" \/><\/p>\n<p> Vo ve\u013ekom hrnci s hr\u00fabkou dno nalejeme 3 ly\u017eice olivov\u00e9ho oleja, pridajte pripraven\u00e9 fenikel a saut\u00e9 3 min\u00fat na slabom ohni za st\u00e1leho mie\u0161ania po cel\u00fd \u010das. Potom prid\u00e1me pripraven\u00e9 p\u00f3r, vari\u0165 1 min. Nalejte do tepl\u00e9ho v\u00fdvaru, privies\u0165 k varu a var\u00edme 15 min., nie umo\u017en\u00ed vari\u0165 r\u00fdchlo. <\/p>\n<p>Krok 8<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/876b7762587ca96d2aaa5d4e28e708a0.jpg\" \/><\/p>\n<p> V\u0161etky pripraven\u00e9 rybie fil\u00e9 nakr\u00e1jame na k\u00fasky s stran\u00e1ch o 3 cm V\u00e4\u010d\u0161ie krevety m\u00f4\u017ee zn\u00ed\u017ei\u0165 na polovicu pozd\u013a\u017ene. Prida\u0165 do vriaceho v\u00fdvaru z Pernod a citr\u00f3novej \u0161\u0165avy, ryby a krevety, vari\u0165 3 min\u00faty, Prid\u00e1me mu\u0161le, privies\u0165 k varu, odstr\u00e1ni\u0165 pan z tepla. Zatvorte veko. <\/p>\n<p>Krok 9<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/d639002afadc2a53056643325cc86295.jpg\" \/><\/p>\n<p> Bagety nakr\u00e1jame na k\u00fasky s hr\u00fabku asi 0,5 cm; mazivo na jednej strane s maslom. Pe\u010dieme pri 180 \u00b0C Dozlatista hned\u00e1, 10-12 min\u00fat. Odstr\u00e1ni\u0165 zo r\u00fara, mierne vychladn\u00fa\u0165 a z\u013eahka VMAS\u00cdRUJTE na toasty s polovi\u010dnou str\u00fa\u010dik cesnaku, na jednej strane. <\/p>\n<p>Krok 10<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/2e5184b33537b26af8168b62adcdf255.jpg\" \/><\/p>\n<p> \u0160afran namo\u010dte do v\u00edna v malej miske. Vo ve\u013ekej mise, roz\u0161\u013eah\u00e1me \u017e\u013atky s hor\u010dicou. Ve\u013emi tenk\u00fd pr\u00fad pomaly nalejte do olivov\u00e9ho oleja, nie je vopred crada porazi\u0165. Prida\u0165 do v\u00fdsledn\u00e9ho emulzie b\u00fa\u0161ila v maltov\u00e9 cesnak so so\u013eou, pridajte Kajensk\u00e9 korenie, zalejeme v\u00ednom s \u0161afran a citr\u00f3novej \u0161\u0165avy. Dobre premie\u0161ajte. <\/p>\n<p>Krok 11<\/p>\n<p>                                                                                                <img decoding=\"async\" src=\"\/wp-content\/uploads\/2020\/01\/f00fc0500edcb8599ed26e4e5d4b7a6d.jpg\" \/><\/p>\n<p> Pred pod\u00e1van\u00edm tepl\u00fdch hlbok\u00fdch tanierov alebo misiek. S \u0161trbinov\u00fd ly\u017eicu zariadi\u0165 porcie na taniere ryby s plodmi mora a okam\u017eite s\u00fabor. U\u017e na stole, aby zalejeme ryby a morsk\u00e9 plody hor\u00faci v\u00fdvar. Samostatne sl\u00fa\u017ei\u0165 krut\u00f3nmi s om\u00e1\u010dkou &#8220;Rui&#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>Spomedzi ve\u013ek\u00e9ho mno\u017estva variantov tohto legend\u00e1rneho Marseille jedl\u00e1 s\u00fa tam, ved\u013ea ktor\u00e9ho sa na\u0161e Tsarskaya bude zda\u0165 skromn\u00e9 polievka. Bouillabaisse je \u010dasto naz\u00fdvan\u00fd &#8220;rybacia polievka&#8221;. Ale klasick\u00e9 Bouillabaisse \u2013 zlo\u017eit\u00e9 [&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":107746,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[169],"tags":[],"class_list":["post-107745","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-suvisiace-informacie"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/posts\/107745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/comments?post=107745"}],"version-history":[{"count":0,"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/posts\/107745\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/media\/107746"}],"wp:attachment":[{"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/media?parent=107745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/categories?post=107745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goprovence.ru\/sk\/wp-json\/wp\/v2\/tags?post=107745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}