海龍皇湯Bouillabaisse

在地中海的夏天天氣炎熱，晚上也沒什麼胃口，肉類不是我倆的第一撰擇想吃，幸好南法Provence有不少菜式是以蒜頭、橄欖油、香草烹調而成，
特別適合炎熱的夏天，用作塗麵飽的醬料也有兩、三種Aioli、Anchoiade、Tapenade。



Aioli, 蒜頭 、橄欖油、蛋皇製成的醬，特別適合魚、肉類、沙律；

Anchoiade, 小魚、橄欖油、parsley

Tapenade, 小魚、黑橄欖、橄欖油、parsley..



在地中海魚是主要糧食，魚夫經常把剩下的魚烹調而成魚湯，就是魚湯也有多款，Aigo Saou,  Aigo Saou d’iou, Bourride, 最出名的尼斯魚湯soup de poisson, 馬賽的魚湯(海龍皇湯)Bouillabaisse！

海龍皇湯Bouillabaisse

Assorted fish                                              800 g 

( mullet, conger eel, razor clam, Scorpion fish,  angler, mackerel, weaver etc )

red mullet                                         4 -5

小龍蝦   small lobster                       1隻

beam                                                           1

大蒜leek                                           1

蔥 spring onions                               1

蒜頭   garlic                                                1-2cloves

蕃茄肉 pureed tomato                      300 g

Chopped parsley

蕃紅花saffron  powder                             1 sachet 

 麵飽continental bread                     6 slices

橄欖油Olive oil



Assorted fish ，法國多用細小的珊瑚魚或刀魚、鰻魚、獅子魚！
在法國買細魚要自己(當)剔，自己煮好多工夫....

1. 把所有魚去腸清洗乾淨，切小塊備用，小龍蝦開邊。

Trimmed the fishes, washed and cut into  pieces and open the lobster lengthways.



2.先切碎大蒜、蔥，用橄欖油炒至金黃色，加入蒜頭、蕃茄肉慢火煮至出味。

Finely chop up the leek and onions, fry gently until lightly coloured in 5 or 6 tablespoons of oil. add the garlic and the pureed tomatoes and allow the flavours to blend over a gentle heat。


3.加入魚塊，鹽、黑湖椒粉 八匙清水，拌和。

add all the fish, season with salt and pepper and dilute with 8 tablespoons of  water. Stir well.

4 加入魚蕃紅花  saffron，parsley滾後收細蓋烹煮三十分鐘。

Add the saffron , parsley and strickle of olive oil. Cook over medium heat for 30 minutes.

5 Put the toasted bread slices into the soup tureen and cover with bouillabaisse。

Normally small fishes are used to make the soup base and

then add fishes like Beam, Racasse , St Pierre as garnish.