马赛海鲜汤 Bouillabaisse

马赛海鲜汤 Bouillabaisse

材料 各种新鲜海鲜350克，洋葱、胡萝卜、西芹各30克，番茄2个，藏红花0.5克，柠檬1个，海鲜汤底适量，白葡萄酒15毫升，盐、胡椒粉各少许。

制作方法

1 将各种新鲜海鲜清理干净，切成丁；各种蔬菜切丁；柠檬切成瓣。

2 锅中加油烧热，炒香各种蔬菜，再加入白葡萄酒、藏红花和海鲜汤底烧沸。

3 加入各种海鲜煮至成熟，加入盐和胡椒粉调味。

4 出锅装盘后搭配柠檬瓣即可。

Ingredients

All kinds of 350g

fresh seafood

Onion 30g

Carrot 30g

Celery 30g

Tomato 2pcs

Saffron 0.5g

Lemon 1pc

Seafood soup Appropriate

Amontillado 15ml

Salt A little

Pepper A little

Procedures

1 Clean up all kinds of fresh seafood，cut into cubes. All kinds of vegetables diced. Lemon is sliced.

2 Heat oil in a wok, stir fry vegetables, add Amontillado, saffron, seafood soup boil.

3 Adding a variety of seafood cooked to mature, add salt and pepper.

4 A dish with collocation of lemon flap.

刘 冬

Liu Dong

厨师长 沈阳国际皇冠假日酒店

Leader Chef Shenyang Crowne Plaza Hotels

西餐专业委员会会员，从事厨师行业20余年，擅长中式烹调、西式料理及大型宴会等。曾在洲际集团、香格里拉集团、凯莱集团工作过多年，目前兼职酒店食品安全经理。

Member of Western-style Food Professional Committee, engaged in more than 20 years of cook industry, skilled in Chinese cooking, Western food and large banquet, etc. Worked for many years in Inter Continental Hotels Group, Shangri-La group, Kailai group has, working part time in hotel as food safety manager now.