Try this Bouillabaisse i ovnen recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (600g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Sett stekeovnen på 125 grader.
- Skjær laks og torsk i terninger på ca. 2 cm og legg bitene i en ildfast form.
- Skjær paprika i biter og løk og hvitløk i tynne skiver.
- Varm opp litt olje og surr løk, hvitløk og paprika til løken blir blank.
- Tilsett spisskummen, safran og malt fennikel og surr videre i ca. 30 sekunder.
- Tilsett hermetiske tomater og vann, smak til med salt og pepper.
- Hell blandingen over fisken i formen og stek ca. 15 minutter.
- Server med godt brød og aioli.
The Mechanics of Low-Temperature Baking
Cooking fish at 125 degrees Celsius prevents muscle fibers from seizing and expelling moisture too rapidly. High heat causes proteins to contract violently, squeezing out water and leaving cod and salmon dry. Gentle thermal transfer keeps these thick cut-two-centimeter cubes intact until they reach opacity.
Spices and Aromatics in Hot Oil
Blooming ground cumin, fennel, and saffron threads in oil for thirty seconds releases fat-soluble compounds trapped inside the dry spices. Saffron imparts a distinct earthy bitterness that counters the acidity of canned tomatoes. Slicing onions and bell peppers thinly ensures they soften completely during the brief stovetop simmer before going into the oven.
Adapting Mediterranean Tradition for the Oven
Traditional bouillabaisse relies on rapid boiling of rockfish shells to emulsify fats and water into a broth. Baking the soup components inside an earthenware dish shifts the cooking medium from direct stovetop reduction to steady ambient heat. Crusty bread and garlic mayonnaise provide the necessary textural contrast to the soft fish and vegetables.
