{"id":2666,"date":"2011-08-11T18:40:11","date_gmt":"2011-08-11T18:40:11","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2666"},"modified":"2011-08-11T18:40:11","modified_gmt":"2011-08-11T18:40:11","slug":"bouillabaisse","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bouillabaisse\/","title":{"rendered":"Bouillabaisse"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Zwiebel, in d\u00fcnne Ringe geschnitten
\n1\/2 Stange Staudensellerie, fein gehackt
\n1 EL Oliven\u00f6l
\n2 EL Tomatenmark
\n150 ml Trockener Wei\u00dfwein
\n2 Tomaten, geh\u00e4utet, gehackt
\n1\/2 kleine Orange, gesch\u00e4lt, in d\u00fcnnen Scheiben
\n2 Scheiben gesch\u00e4lte Zitronenscheiben
\n1 Knoblauchzehe
\n20 g Butter
\n1 TL Zucker
\n1 TL Salz
\n1\/4 TL Kr\u00e4uter der Provence
\n1\/4 TL Cayennepfeffer
\n2 Gro\u00dfe Prisen Safran
\n250 g Heilbuttfilet
\n2 kleine Hummerschw\u00e4nze
\n250 g Krabben oder Shrimps
\n4 Jakobsmuscheln<\/p>\n

Zubereitung<\/strong>
\nZwiebel, Sellerie und Oliven\u00f6l in einer gro\u00dfen Sch\u00fcssel mischen und abgedeckt 8 Minuten bei 600 Watt erhitzen. Einmal w\u00e4hren der Garzeit umr\u00fchren. Die restlichen Zutaten bis auf Fisch und Meeresfr\u00fcchte sowie 400 ml Wasser dazugeben. Zudecken und 15-20 Min bei 600 Watt erw\u00e4rmen, bis die Mischung leicht dicklich wird. Heilbutt in 5 cm lange Streifen schneiden. Hummerschw\u00e4nze der L\u00e4nge nach halbieren und aus der Schale l\u00f6sen. Muscheln halbieren oder vierteln. Fisch und Meeresfr\u00fcchte in die Br\u00fche geben, dabei die festeren St\u00fccke an den Rand. Zudecken und 2 Minuten bei 600 Watt, anschlie\u00dfend 4-6 Minuten bei 300 Watt erhitzen. Dabei einmal vorsichtig umr\u00fchren. Danach 5 Minuten stehen lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Zwiebel, in d\u00fcnne Ringe geschnitten 1\/2 Stange Staudensellerie, fein gehackt 1 EL Oliven\u00f6l 2 EL Tomatenmark 150 ml Trockener Wei\u00dfwein 2 Tomaten, geh\u00e4utet, gehackt 1\/2 kleine Orange, gesch\u00e4lt, in d\u00fcnnen Scheiben 2 Scheiben gesch\u00e4lte Zitronenscheiben 1 Knoblauchzehe 20 g Butter 1 TL Zucker 1 TL Salz 1\/4 TL Kr\u00e4uter der Provence 1\/4 TL … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[151,12],"tags":[759],"class_list":["post-2666","post","type-post","status-publish","format-standard","hentry","category-fisch-2","category-suppe","tag-fisch","item-wrap"],"yoast_head":"\nBouillabaisse<\/title>\n<meta name=\"description\" content=\"- Bouillabaisse\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bouillabaisse\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bouillabaisse\" \/>\n<meta property=\"og:description\" content=\"- Bouillabaisse\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bouillabaisse\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-08-11T18:40:11+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bouillabaisse\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bouillabaisse\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Bouillabaisse\",\"datePublished\":\"2011-08-11T18:40:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bouillabaisse\\\/\"},\"wordCount\":179,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Fisch\"],\"articleSection\":[\"Fisch\",\"Suppe\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bouillabaisse\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bouillabaisse\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bouillabaisse\\\/\",\"name\":\"Bouillabaisse\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-08-11T18:40:11+00:00\",\"description\":\"- Bouillabaisse\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bouillabaisse\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bouillabaisse\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/11\\\/bouillabaisse\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Bouillabaisse\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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