Marseille Tomatoes

03.01.20 / News / Author: / Comments Off on Marseille Tomatoes

l. olive oil 2 cloves garlic (crushed), 25 g of grated cheese. Heat olive oil in a deep skillet or saucepan with a thick bottom. Fry the crushed garlic, sliced onion and green pepper for 3-4 minutes. Add red pepper and diced tomatoes, cook over medium heat until tomatoes are soft. Add the bread and broth, simmer for 10-15 minutes.

Toast 4 slices of bread on the grill, pour the oil, rub with garlic and sprinkle with grated cheese, put back on the grill until the cheese has melted and covered with a golden crust. Bouillabaisse – Marseille fish soup 1 kg of fish (perch, ruff, hake, red mullet, etc.), 500 g of seafood (mussels, shrimps, lobsters, etc.), 2 onions, 5 ripe tomatoes, 4 cloves garlic, 4 bay leaves, 1 / 2 tsp. ground anise, 20 strands of saffron, 100 ml of olive oil, dill, salt and pepper. Separate fillets from the bones and cut into pieces about 8 cm from the Cook heads, tails and fins broth (2 liters). Blanch the tomatoes with boiling water and peeled, cut into cubes. In a deep skillet or saucepan with a thick bottom, heat the olive oil and fry it crushed garlic and finely chopped onion, add tomatoes and spices.

Simmer over medium heat for about 5 minutes, add fish and seafood (except mussels), simmer another 5 minutes. Pour broth into the pan so that it covered the fish and vegetables, cook over medium heat with the lid open for about 10 minutes. Top up with the rest of the broth, bring to a boil, add mussels and cook another 10 minutes, add salt to taste. Serve with toasted baguette and mayonnaise with garlic. Option: At the end of cooking, you can add 50 ml aniseed liqueur or glass of white wine with roasted fish. Soup with avocado 1 large firm avocado, 2 tbsp. l. lemon juice 1 tbsp. l. vegetable oil, 2 tomatoes (peel and seeds), 50 grams of canned corn, 1 clove garlic (crushed), 1 stalk leek (chopped), 1 chilli pepper (finely chopped), 450 ml vegetable or chicken broth, 150 ml milk, salt to taste. If you would like to know more about shimmie horn, then click here. Peel avocado and mash the pulp with a fork, mix with lemon juice and set aside. At the heated oil fry 02.03 minute corn, tomatoes, garlic, leek and chili peppers. Pour in broth and milk, add the avocado and lemon, bring to a boil and cook over medium heat for about 5 minutes. The soup is ready!