{"id":607018,"date":"2006-05-02T00:00:00","date_gmt":"2006-05-02T00:00:00","guid":{"rendered":"https:\/\/stg-hemmetsjournal-stage.kinsta.cloud\/hemmetsjournal\/artiklar\/recept\/20060501\/bouillabaisse-med-senapsaioli-4222\/"},"modified":"2016-06-28T10:45:59","modified_gmt":"2016-06-28T10:45:59","slug":"bouillabaisse-med-senapsaioli-4222","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/artiklar\/recept\/20060502\/bouillabaisse-med-senapsaioli-4222\/","title":{"rendered":"Bouillabaisse med senapsaioli"},"content":{"rendered":"
\n
\n
\n

Du beh\u00f6ver<\/h2>\n
\n
    \n
  • 1 kg fisk<\/span> t ex lax, kolja, sej, havskatt, marulk, kummel, abborre, g\u00e4dda<\/span><\/li>\n
  • 250 g r\u00e4kor med skal<\/span> <\/li>\n
  • 500 g musslor<\/span> med skal<\/span><\/li>\n
  • 2 st gula l\u00f6kar<\/span> grovhackade<\/span><\/li>\n
  • 1 st vitl\u00f6ksklyfta<\/span> finhackad<\/span><\/li>\n
  • 1 msk olivolja<\/span> <\/li>\n
  • 1 st tomater<\/span> krossade 500 g<\/span><\/li>\n
  • 1.5 l fiskbuljong<\/span> <\/li>\n
  • 1 tsk timjan<\/span> eller f\u00e4nk\u00e5l<\/span><\/li>\n
  • 1 tsk citron<\/span> rivet skal<\/span><\/li>\n
  • 0.5 dl dill<\/span> hackad<\/span><\/li>\n
  • 0.5 dl vermouth<\/span> torr<\/span><\/li>\n
  • salt och peppar<\/span> <\/li>\n<\/ul>\n

    Aioli:<\/h3>\n

    1 st \u00e4ggula<\/span>
    \n 2 tsk vin\u00e4ger<\/span> eller citronsaft<\/span>
    \n 1 krm salt<\/span>
    \n 1.5 tsk fransk senap<\/span>
    \n 0.25 krm vitpeppar<\/span> nymald<\/span>
    \n 1.5 dl olja<\/span>
    \n 2 st vitl\u00f6ksklyftor<\/span> rivna<\/span><\/p>\n

    Det h\u00e4r beh\u00f6vs till 4 port:<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n
    \n

    G\u00f6r s\u00e5 h\u00e4r<\/h2>\n
    \n
    1<\/div>\n
    \n Blanda \u00e4ggula, vin\u00e4ger, salt, senap och vitpeppar i en sk\u00e5l. Vispa samman med elvisp eller med mixerstav. Tills\u00e4tt olja i en j\u00e4mn str\u00e5le tills blandningen tjocknar. Tills\u00e4tt vitl\u00f6ken och r\u00f6r om. Smaka av och l\u00e4gg upp i en sk\u00e5l. F\u00f6rvara aiolin i glasburk med lock i kylsk\u00e5p.\n <\/div>\n<\/p><\/div>\n
    \n
    2<\/div>\n
    \n Fr\u00e4s l\u00f6k och vitl\u00f6k i olja i en stor gryta. Tills\u00e4tt tomater, fiskbuljong, timjan och citronskal. L\u00e5t sjuda 10 minuter.\n <\/div>\n<\/p><\/div>\n
    \n
    3<\/div>\n
    \n Kontrollera att musslorna \u00e4r hela och levande. Knacka de l\u00e4tt i b\u00e4nken och kolla att de sluter sig, d\u00e5 \u00e4r de OK. L\u00e4gg ner dem i soppan och l\u00e5t den koka upp.\n <\/div>\n<\/p><\/div>\n
    \n
    4<\/div>\n
    \n Sk\u00e4r fiskfil\u00e9erna i bitar. L\u00e4gg dem i soppan och l\u00e5t de sjuda, ca 3 minuter. Smaka av soppan med torr vermouth, salt och peppar. Servera soppan med vitt br\u00f6d och aioli.\n <\/div>\n<\/p><\/div>\n
    \n
    \n Kommentar:<\/b>
    \n Se till att alla ingredienser till aiolin har samma temperatur, annars kan den l\u00e4tt sk\u00e4ra sig.
    \nOm den sk\u00e4r sig – tills\u00e4tt 1 msk hett vatten under kraftig vispning.\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    \u00c4kta bouillabaisse g\u00f6rs alltid av olika sorters fiskar och skaldjur. Ljust br\u00f6d och aioli \u00e4r vanliga tillbeh\u00f6r. Pr\u00f6va att "spetsa" aiolin med lite fransk senap. J\u00e4ttegott!<\/p>\n","protected":false},"author":1,"featured_media":607019,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ep_exclude_from_search":false,"_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","footnotes":""},"categories":[5],"tags":[6],"class_list":["post-607018","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept","tag-huvudratt"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-04-14 20:47:59","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts\/607018","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/comments?post=607018"}],"version-history":[{"count":0,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts\/607018\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/media\/607019"}],"wp:attachment":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/media?parent=607018"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/categories?post=607018"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/tags?post=607018"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}