Recipe
Bouillon léger de poissons et fruits de mer (monokythron)
Bibliographic Data
| ID | 20042848 |
|---|---|
| Authors | Sally Grainger (0000-0003-4446-6032, Anthropologie et Histoire des Mondes Antiques, corresponding author) |
| Year | 2020 |
| Pages | 58-60 |
| Publication date | 2020-01-01 |
| Open Access | Yes |
| Type | CHAPTER |
| Venue | Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean (SOURCE_BOOK) |
| Publisher | MOM Éditions (PUBLISHER) |
| DOI | 10.4000/books.momeditions.10134 |
| OpenAlex | W4232606775 |
| ISBN | 9782356681737 |
| Language | EN |
The bouillon 1 litre good rich fish stock (made with fish bones, vegetables, and crustacean shells such as prawns or lobster) 150 g local white fish meat 200 g mixed vegetables (celery, onion, fennel, parsley stalks) 30 g garlic chopped roughly 60 g fresh ginger chopped roughly One good handful pepper corns One 6 cm cinnamon stick 2 egg whites Saffron for colour and flavour Red Boat fish sauce to taste Place the vegetables, fish meat, ginger and garlic in food processor and process to a fine
Archaeology · Recipe · Aquaculture Nutrition and Growth · Computer Science · History · Meat and Animal Product Quality · Reproductive biology and impacts on aquatic species
| Highly cited | No |
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