普羅旺斯的天空下 Living in Provence

以下為我的普羅旺斯海鮮湯所需材料:

 

1 大顆 茴香球莖, 底部切除一點點後, 對切再切絲
1  小顆 洋蔥, 去皮切絲
2  瓣大蒜, 切薄片
4-5  顆馬鈴薯,  去皮切成約4公分塊 (請儘可能選用含水量低的馬鈴薯; 紅皮內偏黃、 新馬鈴薯或紫色種皆於此等級)
1 大撮番紅花蕊
1  罐義式蕃茄 400克 (我偏愛小蕃茄品種)
300 ml  干白酒
800 ml  魚高湯
橄欖油

1 小把義式扁葉香芹, 切碎

海鮮料:

600 公克  淡菜, 殼面刷洗並將淡菜鬚先左右輕拉扯再用力拔出
400 公克  海鹽水燙過的蝦, 去殼去腸泥
Part 1 取下的魚肉
150 ml  干白酒

*  另外搭配蒜味橄欖油烤傳統棍子麵包 (傳統棍子麵包是以酵母或天然酵母、麵粉、鹽和水製做, 無添加物)
-  烤箱預熱至 200C
-  將傳統棍子麵包對切放於一烤盤
-  淋上少許特級橄欖油, 烤15分鐘或至橄欖油微乾, 麵包表面乾硬
-  趁熱磨上大蒜(大蒜對切, 切面來回塗抹麵包表面)

1.  將一琺瑯鑄鐵鍋以中火加熱, 加入少許橄欖油, 慢炒茴香絲5分鐘（注意別上色）

2 . 加入洋蔥絲繼續炒5分鐘; 加入蒜片繼續拌炒3分鐘

3.  轉大火, 倒入白酒並煮沸1-2分鐘

4.  加入蕃茄, 煮滾後轉小火（圖中看到我剛好手邊有2顆熟成羅馬種蛋蕃茄便順手使用了）

5.  以小火維持小滾收汁, 至少於原來的2／3

6.  將火轉至中大, 加入魚高湯、馬鈴薯、番紅花

7.  鍋蓋半蓋繼續煮20分鐘或至馬鈴薯煮熟
8.  步驟7的同時, 於另一醬鍋中加入150ml白酒並煮沸

9.  加入淡菜並加蓋以大火燜開淡菜, 約1-2分鐘（請勿過度燜煮淡菜）

10.  熄火並將開殼的淡菜肉取出, 保留醬鍋內湯汁, 未開的淡菜可丟棄

11.  將步驟10的湯汁加入琺瑯鑄鐵鍋, 煮滾, 拌入淡菜肉並立即熄火

12.  於湯盤中分別放入蝦子和魚肉（於 Part 1 高湯製作後所取下的), 舀入湯底並灑上香芹和蒜味橄欖油烤傳統棍子麵包一同享用即可

My Provençal fish stew - Part 2

To make the soup base, you will need:

1 large fennel bulb, thinly sliced
1 small onion, thinly sliced
2 garlic cloves, peeled and thinly sliced
4-5 waxy potatoes, peeled and cut into chunks
large pinch of saffron threads
1 tin of Italian cherry tomatoes (400g)
300 ml dry white wine
800 ml fish stock
olive oil

a small bunch of flat-leaf parsley, finely chopped

Seafood:

600g mussels, cleaned (scrubbed and beards removed)
400g cooked prawns, cleaned (peeled and deveined)
plus fish flakes from Part 1
150 ml dry white wine to cook the mussels

*Plus some grilled garlic and olive oil baguette de tradition to serve
- Preheat the oven to 200C
- Place some baguette de tradition halves (or sourdough slices) over a baking tray.
- Drizzle with some extra virgin olive oil.  Grill for 15 minutes or until it's nicely toasted.
- Rub with some garlic while it is still hot.


1.  Slowly fry the fennel with some olive oil in a heavy-based saucepan for 5 minutes.
2.  Add the onion and continue to cook for another 5 minutes.  Stir in the garlic and cook for 3 more minutes.
3.  Increase the heat to high, pour in the white wine and let it boil for 1-2 minutes.
4.  Add the tomatoes.  Bring to the boil, and then reduce the heat to low.
(I also chucked in two very ripe Roman tomatoes.)
5.  Simmer until the soup base has reduced by 2/3.
6.  Increase the heat to medium, medium-high.  Add the fish stock, potatoes and saffron.
7.  Partially cover the saucepan and let it cook for 20 minutes, or until the potatoes are cooked.
8.  At the mean time, bring 150 ml white wine to the boil in another saucepan.  
9.  Add the mussels and cover with a lid.  Cook over high heat for 1-2 minutes, until the shells just opened.  Do not over cook mussels.
10.  Remove the mussels from their shells and reserve the cooking liquid.
11.  Add the mussels cooking liquid to the soup, bring to the boil.  Stir in the mussels and turn off the heat immediately.
12.  Divide prawns and fish flakes into soup bowls, ladle the soup into bowls and sprinkle with chopped parsley.
Serve with some grilled garlic and olive oil baguette de tradition.