Boiled

This recipe from Perpignan, is the southwest version of the famous Bouillabaisse. Rest assured, it is too! Serve it in Catalan fashion with thin slices of toasted bread rubbed with garlic and dotted with parsley. A real delight.

For how many ?

The jars Le Parfait Super> Bocal - 1 L (diameter: 85)

Ingredients

Assortment fish (Rascasse, Rondin, Rouget, Merlan, Baudroie ...)

1 kg

Potato

500 g

Tomatoes

200 g

Onion

Garlic

2 pods

Lard

2 c. folk

Olive oil (At your convenience)

Bouquet garni

Pepper

Parsley

Saffron

1 pinch

Salt

Pepper

Steps

Peel and cut the potatoes into rings. Wash, peel, seed and crush the tomatoes. Peel and mince the onions and garlic. Clean, empty and cut the fish into coarse pieces.
Melt the lard in a pan, then brown the onions and garlic. Add the tomatoes and set aside.
In a casserole dish, brown the pieces of fish in a bottom of oil then cover with the potato rings. Add the tomatoes and onion and garlic. Cover with water and add the bouquet garni, spices, salt, pepper. Simmer at least 5 minutes with soft fee.
Remove the bouquet garni and fill your jars Le Parfait Super terrine, close them and proceed without delay the heat treatment for 90 minutes at 1200 ° C.

"For the record ... The Bouillinade is the Catalan equivalent of Bouillabaisse. The cuisine of the Perpignan region is obviously Catalan. Catalan cuisine is very rich thanks to the influences at Greek, Arabs and Roman times. Perpignan takes advantage of its natural, fresh fish and excellent local products like the Prades potato, the bean of Ganxet, Calçots de Valls, Prat chicken, EBRE lenients, etc. In addition, Catalan cuisine is famous for its health benefits and is characterized by the use of olive oil as the basic ingredient.