{"product_id":"la-poissoniere-maitre-santonniers-di-landro","title":"fishmonger","description":"\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n\u003cp\u003e Two or three generations ago, fishwives still roamed our streets, their baskets on their arms. In the crèche it is always a woman because the man is busy catching fish. In his basket, placed on a bed of very green seaweed lie: the scorpionfish, the \"fielas\" (conger eel), the sea ​​urchins, fish \"a pouncho d'aubo\" (at daybreak) attracting the eye with their bright colors. She is dressed simply but rather elegantly; white cap, blue apron, patent leather galoshes, etc. The basket and the so-called “Roman” scale complete his paraphernalia.\u003c\/p\u003e\n\n\u003cp\u003e Who could resist tasting a “bouillabaisse”, the glory of Marseille cuisine?\u003c\/p\u003e\n\n\u003cp\u003e Normally it's a secret but the fishmonger decides to tell us the secret of:\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cspan\u003eThe recipe for the famous bouillabaisse\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eFor 8 people, you need:\u003c\/p\u003e\n\n\u003cp\u003e 1 freshly caught scorpionfish\u003c\/p\u003e\n\n\u003cp\u003e 2 “galinettes” (mullet gurdin)\u003c\/p\u003e\n\n\u003cp\u003e 4 slices of monkfish (monkfish)\u003c\/p\u003e\n\n\u003cp\u003e As many \"fielas\" (conger eels) cut in the open homeland of the beast (to avoid the bones)\u003c\/p\u003e\n\n\u003cp\u003e 1 beautiful wolf (sea bass)\u003c\/p\u003e\n\n\u003cp\u003e 3 finely sliced ​​onions\u003c\/p\u003e\n\n\u003cp\u003e 4 or 5 cloves of garlic\u003c\/p\u003e\n\n\u003cp\u003e 1 large ripe tomato\u003c\/p\u003e\n\n\u003cp\u003e 1\/2 glass of olive oil\u003c\/p\u003e\n\n\u003cp\u003e 8 or 10 slices of bread\u003c\/p\u003e\n\n\u003cp\u003e Thyme, fennel, bay leaf, orange peel and saffron.\u003c\/p\u003e\n\n \u003cp\u003eIn a frying pan, brown the onion and garlic in 1\/2 glass of olive oil. When they are nicely browned, add the peeled tomato, a sprig of thyme, a bay leaf, 2 sprigs of fennel, a little orange peel, and saffron. Place the firm fish on this base and cover them generously with boiling water. Salt then pepper. For a bouillabaisse to be successful, it is essential that it cooks at a rolling boil, over a “hell fire”. After boiling for 5 or 6 minutes, add the tender fish. After 15 minutes, the bouillabaisse is ready. There should be enough broth left to soak a slice of bread prepared on each plate, preferably hollow. Arrange the slices and pieces of fish on top. Small “favouilles” crabs, sea cicadas and of course a lobster can complete this royal dish. Believe me, you will tell me the news.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eMade in France in Aubagne by hand\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eComposition: Clay\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003esize 7cm\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Maitre Santonniers DI LANDRO","offers":[{"title":"Default Title","offer_id":37678330052767,"sku":"","price":26.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0505\/3595\/6639\/products\/poissonniere.jpg?v=1611610480","url":"https:\/\/aixens.ca\/en\/products\/la-poissoniere-maitre-santonniers-di-landro","provider":"- AIXENS -","version":"1.0","type":"link"}