2 capons sea drained and flaked (800g) 2 Saint-drained and flaked stone (800g) 4 gurnard gutt

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2 capons sea drained and flaked (800g) 2 Saint-drained and flaked stone (800g) 4 gurnard gutted and scaled (300g) 6 scorpion drained and flaked (150g) 4 bright emptied and chipped (300g) saras cooking classes 2 old drained and flaked (600g) 8 slices or moray eel 1 kg of cuttlefish
"The secret lies in bouillabaisse two or three principles that must be respected. saras cooking classes They call quality, simplicity and cooking. Product quality is the freshness of fish, spices saras cooking classes are added and especially saffron is scattered, real saffron, not dye. Simplicity: bouillabaisse is a rustic dish. The elders will tell you that the fishermen did with unsold fish: capon, scorpionfish, Saint-Pierre, lively, gurnard, dry, or moray eel ... They said: We are going to "boil". At the beginning of the boil, lower the heat on and when the potatoes are cooked (about 15), the "boil down" is ready to eat, hence its name. This is a favorite dish in our region "
"I prepare the broth aside to not drown the different flavors. I add small lobsters or favouilles, evening saras cooking classes party ... a lobster. I peel the potatoes saras cooking classes and cut into quarters. I peel and I minced onions. I peel the garlic and after having degermed I crushed with a fork. I scald the tomatoes to peel more easily and cut into quarters. I clean the squid, towels and cut into strips. I chose a large stockpot, steamer type deposits potatoes, onions, garlic, tomato paste, squid, sliced or moray eel, 25g salt, 25g and 15g pepper saffron. saras cooking classes I water 10 cl olive oil and mix thoroughly. Above, I put the fish in the following order: capons, John Dory, scorpion, vivid, gurnard and old. I conclude by crabs and mussels. I add the remaining olive oil and saffron. I let marinate for 2 hours, until the ingredients permeate saras cooking classes much of saffron and oil mixture. Then I "boil". At the beginning of the boil, I lower the heat and when the potatoes are cooked (about 15), the "boil down" is ready. I serve in a long bark of cork oak called faouque or Couasse and the arrival of this dish on a table is always very noticeable ... "