Fennel Seed 茴香籽

我家的小菜園

BOUILLABAISSE

马赛海鲜汤


主料： 6人份　　　　新鲜鱼肉 2斤　　青口 24个　　新鲜帶売虾 1斤　　番茄 5个　　蒜 1片　　藏红花 1小撮　　小洋葱 2个　　月桂叶 2片　　切碎的西芹 少许　　白葡萄酒 2杯　　魚高湯 8杯

海鲜汤的特色：

濃香温暖，配法国長棍面包最佳！

1.将鱼洗净，剔出鱼骨和碎肉做汤，汤锅内加水，加入洗净後的鱼骨和碎肉，加入西芹，洋蔥，月桂叶一片，白葡萄酒一杯，煮滾，除去面上的泡沫，加入一小勺盐，胡椒粗粒，再用小火煮20分钟后，把汤滤出

2.鱼肉切成块，撒盐，虾除去中段的壳，去泥肠，撒盐。青口洗净泡在水中吐沙

3.番茄去皮切成小块，洋葱切碎

4. 在厚的深锅内，放入2匙沙拉油加热，先炒切碎的洋葱，放入番茄和茄醬再炒，接着加入切碎的蒜和月桂叶炒5分钟，取出月桂叶

5.把炒好的菜在锅底铺平，依次加入鱼块，虾，帶子，青口，倒入白葡萄酒一杯，加入过滤好的鱼汤，用中火煮

6.煮开后，放進用酒泡過的藏红花，再慢煮约10分钟，然后撒入巴西利葉碎，即可上盤！

如何清理洋百合

Shrimp and Artichoke Frittata 意式鮮蝦百合旦餅

Shrimp and Artichoke Frittata




意式鮮蝦百合旦餅

• 4 ounces fresh or frozen shrimp in shells

• 1/2 of a 9-ounce package frozen artichoke hearts

• 2 cups refrigerated or frozen egg product, thawed

• 1/4 cup fat-free milk

• 1/4 cup thinly sliced green onions

• 1/8 teaspoon garlic powder

• 1/8 teaspoon pepper

• Nonstick cooking spray

• 3 tablespoons finely shredded Parmesan cheese

• Cherry tomatoes, quartered (optional)

• Italian parsley (optional)

directions

1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Halve shrimp lengthwise; set aside. Meanwhile, cook artichoke hearts according to package directions; drain. Cut artichoke hearts in quarters; set aside.

2. Stir together egg product, milk, green onions, garlic powder, and pepper; set aside.

3. Lightly coat a large nonstick skillet with nonstick cooking spray. Heat skillet over medium heat. Add shrimp to skillet; cook shrimp for 1 to 3 minutes or until shrimp turn opaque. Reduce heat to medium-low.

4. Pour egg mixture into skillet; do not stir. As the egg mixture sets, run a spatula around the edge of the skillet, lifting edges to allow liquid to run underneath. Continue cooking and lifting edges until mixture is almost set (top will be wet).

5. Remove skillet from heat; sprinkle artichoke pieces evenly over the top. Sprinkle with Parmesan cheese. Let stand, covered, for 3 to 4 minutes or until top is set. Loosen edges of frittata. Transfer to a serving plate; cut into wedges to serve. If desired, garnish with cherry tomatoes and parsley. Makes 3 servings.



意式鮮蝦百合旦餅



•4盎司新鮮蝦肉

•8盎司朝鮮薊（白合）

•2盎司洋蔥絲

•2杯旦液

•1 / 4杯脫脂牛奶

•1 / 4杯蔥切成薄片

•1 / 8茶匙大蒜粉

•1 / 8茶匙胡椒粉

•不粘烹飪噴霧

•3湯匙細意大利乾酪絲

•櫻桃西紅柿，

•意大利香菜

做法

1）蝦去売，取肉。與此同時，清理白合，取蕊切絲。

2）雞蛋和奶，大蔥，大蒜粉，胡椒粉一起攪拌均備用。

3）在平底鍋噴上不粘底烹飪噴霧。用中火熱煎鍋。把蝦和白合絲炒 1至3分鐘，或直至蝦至七成熟。

4）把蛋液倒入鍋內，撈勻其它材料。

5）撒上帕馬森奶酪，放進350℉的焗爐內焗約廿分鐘至旦餅和乳酪變金黃色。把意大利蛋餅移到餐盤上，切成角形。加上櫻桃番茄和香菜作裝飾。

BOUILLABAISSE 法式海鮮湯

BOUILLABAISSE   法式海鮮湯


8 shallots

3 lg. onions

7 cloves garlic

4 carrots

1 lg. can Italian peeled tomatoes

1 demitasse spoonful saffron (crushed)

1 c. chopped parsley

1 tsp. chopped bay leaf

Pinch of thyme

1 c. olive oil

1 qt. dry white wine

2 lb. shelled, deveined shrimp

1 1/2 lb. red snapper, sea bass or turbot - or some of each

2 doz. clams

1 lb. crabmeat

The above is basic bouillabaisse. I add:

Juice of 1 lemon

10 oz. can tomato puree

6 sharp jerks Tabasco

1 bottle clam juice

1 tsp. salt

Freshly ground pepper

Chop the leeks, discarding most of the tough green part, the shallots, garlic, onions and carrots. Place in the kettle and add tomatoes puree, lemon juice, Tabasco, clam juice, thyme, bay leaf, parsley and thyme (and anything else that sounds good). Salt and pepper to taste. Add the olive oil and the quart of dry white wine.

Remove the claws of the lobsters and add them to the pot, cutting the lobsters crosswise in 4 to 5 pieces and add. Add raw shrimp. Add the fish, cut into serving pieces (I do chunks). Add scrubbed clams and simmer for 15 minutes.

Better if made the day before and refrigerated. When reheating don't let it boil. Serve in large flat soup plates with a freshly boiled potato, lots of crusty French bread.