The Best Recipes From Provence

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The French region of Provence, located in the southeastern part of France, is one of the heavenly places on Earth. Sunlit for most of the year by the sun, cooled by the azure waters of the Mediterranean, the French region bathes in the aroma of wild herbs. Apart from rest and pleasant emotions, a holiday in Provence brings a touch of new culinary experiences.

One of traditional recipes from Provence, is a fish soup bouillabaisse. This amazing discovery of Provencal fishermen is the most popular fish soup in the world. Here's how to prepare:

Buyabes

Necessary products:

For the broth: 1 onion, 1 large carrot, 2 liters of water, 1 tsp. white dry wine, 500 g heads, tails and fish trimmings, salt and pepper

For the soup: 1 kg peeled mussels with shells, 500 g raw shrimp, 100 ml olive oil, 2 cloves garlic, 1 stalk leek, 1 large carrot, 1 onion, 1 small head fennel, 1 pinch saffron, 1 bay leaf, 2 tbsp. parsley, 1 tsp. grated orange peel, 1 tsp. white wine, 600 g sea fish fillet (red snapper, cod fish, sea bass, etc.), 1 lobster (optional)

For the spicy sauce: 2 tablespoons basil leaves, 2 tablespoons parsley, 4 cloves garlic, 4 tbsp. lemon juice, 2 hot peppers, 200 ml of olive oil.

Method of preparation: The broth is prepared first. Onions and carrots are finely chopped. All products are mixed and brought to a boil. Allow to simmer for 30 minutes, then strain.

If lobster is added, it is put for 12 minutes in boiling water. The meat is taken out and cut into large pieces.

The mussels are flooded with 1 tsp. water and boil for 10 minutes until open. Unopened ones are discarded. The rest are cleaned from one shell, leaving the meat in the other. The broth from the cooking of the mussels is filtered and preserved. Peel the shrimp and set aside.

Stew the garlic, leeks, carrots, onions, fennel, bay leaf, orange peel and saffron in a saucepan with a little olive oil for 4-5 minutes. Add the fish and mussel broth, as well as the wine. When it boils, season with salt and pepper to taste. Add the chopped parsley, the chopped fish fillets and the shrimp. Boil for another 10 minutes. Last add the lobster meat and mussels. Leave on the fire for another 2 minutes.

While the soup is boiling, prepare the sauce. For this purpose, basil, parsley, hot pepper, garlic, lemon juice and olive oil are mashed together. Salt to taste.

The finished soup is served with sauce and toasted garlic bread.

Another a delicacy from Provence is the stew Dob de Beuf. Traditionally, it is prepared from cheaper pieces of beef, in a clay dream, typical of the area. The dish is prepared slowly and over low heat. See how to make this one amazing recipe from Provence:

Dob de Beef

Necessary products: 1 kg of beef shoulder, cut into cubes, 1 tbsp. butter, 1 tbsp. olive oil, 1 onion, finely chopped, 2 carrots, diced, 3 garlic cloves, finely chopped, 1 stalk celery, cut into circles, 2 tomatoes, peeled and diced, 1 bay leaf, 2 sprigs of thyme, 1 pinch of lavender blossom, 2 tbsp. black olives, 2 tsp. red wine, 1 tbsp. flour, 2 tbsp. dried mushrooms, salt and pepper to taste, boiled potatoes for garnish.

Method of preparation: The meat is well salted. The oil and olive oil are heated. The meat is placed twice until it turns red on all sides, then removed.

Put onions, carrots, garlic and celery in the same fat. Stir for 2-3 minutes. Add the flour, stir and add the tomatoes. Pour the wine. Allow to simmer for 3-4 minutes.

The meat is returned to the pan. Add the bay leaf, thyme and lavender. Allow to simmer for 2 hours.

Pour 200 ml of boiling water over the mushrooms. Leave to stand for 2 hours.

Olives, mushrooms and strained mushroom broth are added to the meat. Allow to simmer for another 1 hour on very low heat. The dish is served with boiled potatoes, crushed with salt and butter.