Description
Buzzara, a well - known on the Adriatic way of cooking seafood. On the coast of the Adriatic sea, the local restaurants, you will be offered seafood "on buzaru". It was seafood in a special sauce. We, in Russia, this dish caught on and fallen in love. But as a soup. I want to share a recipe that I learned from one of the Serbian chefs (now highly successful "working" in Moscow). Perhaps this is the Serbian version of "Busara", however, I offer you, dear cooks, enjoy this simple but incredibly tasty dish - seafood SAUCE "Buzzara". For the contest "give me tonight". P. S. For cooking busary can be used as one kind of seafood, and take several types.
Ingredients
-
Broth
500 ml
-
Carrots
1 piece
-
Onion
1 piece
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The Apium graveolens Dulce
100 g
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Dry white wine
50 ml
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Shrimp
500 g
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Olive oil
4 Tbsp
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Garlic
3 tooth
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Lemon juice
1 Tbsp
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Parsley
-
Bay leaf
1 piece
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Salt
-
Black pepper
-
Bread crumbs
50 g
Cooking
Here are my products for busary. In a large bowl of fish broth. I had it cooked in advance and frozen (in store!). A good recipe for fish soup (just the broth, not soup, I'll share a little later - no final pictures).
In a skillet or saucepan with a thick bottom heat the olive oil, add minced garlic and sliced onions. Fry.
Add chopped carrots and celery. Vegetables cut into arbitrarily. The original recipe used celery radicular, but also stemmed, in the absence of the first, too! It took me 3 long sprigs.
Fry, stirring constantly, 5 minutes. Add fish broth, wine, salt (some) and Bay leaf. Stir, cover and diminish the fire to a small. "Forget" about our vegetables for 15-20 minutes. I, for example, at this time, the fried pancakes - the pancake week, after all!
20 minutes have passed. Fire extinguish time. A Bay leaf get. Interrupting blender vegetables into smooth puree.
Now there are 2 scenario: the first in a frying pan with olive oil fry the seafood (in this case shrimp) and pour the vegetable sauce; the second fill up seafood directly in the sauce and simmer it until tender seafood. That's what I did. Then there's "found" a few mussels (hidden in the freezer when sautéed cooked) - I is also adapted to busaru.
And krevetsky. Yes, moreprodukty must be thawed, preferably in vivo.
And here's the finale: pour the dish with lemon juice, add a handful of breadcrumbs, stir, spread on plates, sprinkle with parsley and freshly ground pepper, not for the mix up and immediately eat!
And again. This fish and vegetable sauce is so good that if you don't have seafood, and is, for example, a baguette - perfectly "go" and so. Try it - you will not regret! Plates then dishes to wash!
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