Molly Baise
🛑 TOUTES LES INFORMATIONS CLIQUEZ ICI 👈🏻👈🏻👈🏻
Molly Baise
Watch Full Seasons
TV Schedule
Newsletters
Videos
Sweepstakes
Classes
Magazine
Blog
Shows A-Z
Chefs A-Z
Restaurants
Trending Eats
Newsletters
People Have Tied the Knot at These Restaurant Chains – Would You?
You Can Spend a Night In An ’80s-Vintage Pabst Blue Ribbon-Themed Motel Room
What Does Coca-Cola Dreamworld Taste Like?
This New Seasoning Blend Can Make Anything Taste Like a Snickers Bar
5 Mochi Recipes That'll Make You Fall in Love with Chewy Desserts
Editors’ Picks: Pantry Staples That Are Worth Upgrading
12 Best Powdered Drinks to Buy on Amazon
Everything You Need to Clean Your Reusable Water Bottle
15 Grandparent’s Day Gifts That Will Bring Joy to Any Celebration
The Best Kitchen Tools Our Editors Bought for Less Than $50
Get Back to Class Sweepstakes
HGTV $100k Your Way Sweepstakes
All Sweepstakes + Contests
Enter Daily for a Chance to Win $10,000
Log In
Sign Up
Contact Us
Home
Recipes
Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Level:
Easy
Total:
1 hr 45 min
Prep:
1 hr 15 min
Cook:
30 min
Yield:
6 servings
Pinterest
Facebook
Twitter
Email
Level:
Easy
Total:
1 hr 45 min
Prep:
1 hr 15 min
Cook:
30 min
Yield:
6 servings
Make the rouille: Puree the mayonnaise, roasted red peppers, olive oil, lemon juice, garlic and a pinch of salt in a blender until smooth. Transfer to a small bowl; refrigerate until ready to serve.
Prepare the bouillabaisse: Grate the tomato flesh on the large holes of a box grater down to the skins; reserve the skins separately. Peel and devein the shrimp, reserving the shells and tails for the broth; clean and debeard the mussels. Refrigerate the seafood until ready to use.
Make the broth: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the shrimp shells and tails and cook, stirring, until bright red, about 3 minutes. Stir in the tomato paste until incorporated, about 30 seconds. Add the clam juice, 4 cups water, the reserved tomato skins, the orange zest and 1/4 cup of the sliced fennel. Bring to a boil, then reduce the heat to medium; simmer until the liquid is reduced to about 4 cups, 12 to 15 minutes. Strain the broth through a fine-mesh sieve set over a bowl, pressing on the solids to extract the liquid; reserve the broth.
Wipe out the pot and heat the remaining 3 tablespoons olive oil over medium heat. Add the remaining fennel, the shallot, garlic and a pinch of salt; partially cover and cook, stirring occasionally, until the fennel begins to soften, about 5 minutes. Add the reserved grated tomato flesh and cook, stirring, until slightly thickened, about 2 minutes. Stir in the saffron, then add the wine and simmer until the liquid is reduced by about two-thirds, about 4 minutes. Add the reserved broth and return to a simmer.
Add the mussels to the pot; cover and cook 4 minutes. Add any thick pieces of fish and cook, covered, 2 minutes. Add the remaining fish and the shrimp and cook, covered, until the mussels open and the fish and shrimp are just cooked through, 3 to 4 more minutes. (Discard any mussels that do not open.) Season with salt and pepper.
Spread the baguette with the rouille and serve with the bouillabaisse. Sprinkle with parsley.
Mussel
Shellfish Recipes
Shrimp
Tomato
Main Dish
More from:
Weekend Cooking
Quick & Easy
More Mussel Recipes
5 Ingredients or Less
Highly Rated
Sort by
Most recent Oldest Most voted Ratings
Delicious! Will definately use this recipe again.
Awesome. We couldn't stop ourselves from eating the entire meal. Just the three of us. Prep time was almost two hours but well worth it.
Our Official List of the Best Desserts
Recipes That Require Very Little Cleanup
5 Best Vacuum Sealers, Tested by Food Network Kitchen
The 7 Best Pizza Ovens, According to Pizza Experts
10 Best Lunch Boxes for Elementary School Students
Site Map
Visitor Agreement
AdChoices
Privacy Notice
About
Newsroom
Advertise
Help
TV Ratings
Online Closed Captioning
California Privacy Notice
CA Do Not Sell My Info
Accessibility
Newsletters
Discovery, Inc.
Перейдите на русскоязычный сайт телеканала, где опубликованы рецепты от шеф-поваров Анны Олсон, Айны Гартен, Пола Голливуда и многих других. Информацию о времени показа любимых шоу ищите в разделе «Телепрограмма».
1/4 cup chopped jarred roasted red peppers, drained and patted dry
2 tablespoons extra-virgin olive oil
6 tablespoons extra-virgin olive oil
1 bulb fennel, quartered, cored and thinly sliced
1 1/2 pounds firm white fish (such as cod, monkfish or black sea bass), cut into 3-inch pieces
2 tablespoons finely chopped fresh parsley
Sign up for the Food Network Shopping Newsletter Privacy Policy
Thanks for subscribing to the Food Network Shopping newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.
Thanks, we have added your selections to your subscriptions.
Shop in AUD $ Get shipping options for Russia
AUD $
AUD $
CAD $
DKK kr.
EUR €
GBP £
HKD $
JPY ¥
NZD $
SEK kr
SGD $
USD $
FREE EXPRESS SHIPPING ON ORDERS OVER $150*
Shipping & taxes calculated at checkout
SIGN UP & RECEIVE 10% OFF YOUR NEXT ORDER
Alle Titel TV-Folgen Prominente Unternehmen Stichwörter Erweiterte Suche
Vollständig unterstützt English (United States) Teilweise unterstützt Français (Canada) Français (France) Deutsch (Deutschland) हिंदी (भारत) Italiano (Italia) Português (Brasil) Español (España) Español (México)
Evan Jones (screenplay) Peter O'Donnell (original story) Jim Holdaway (strip cartoon)
Evan Jones (screenplay) Peter O'Donnell (original story) Jim Holdaway (strip cartoon)
Evan Jones (screenplay) Peter O'Donnell (original story) (strip cartoon) (screenplay) Jim Holdaway (strip cartoon)
Director Joseph Losey found it difficult to work with Monica Vitti (Modesty Blaise), as she would invariably be accompanied onto the set by Director Michelangelo Antonioni , in whose movies she had become famous. Antonioni would often whisper suggestions to her, and she would take direction from him rather than Losey. Eventually, Losey asked Antonioni, whom he greatly admired, to keep away from the studios during filming. Antonioni complied.
When Modesty shoots an arrow at the guard on the island, when watched in slow motion you can follow the arrow as it flies over the arch to the right as the guard is "hit" by an arrow from the left.
Although previously passed uncut for cinema and video the 2010 UK DVD was raised to a 12 certificate and cut by 2 secs to remove a horsefall.
Modesty Blaise Music by John Dankworth Lyrics by Benny Green Sung by David and Jonathan
A James Bond spoof that doesn't really work
This is a parody is based on a British comic strip, and the film came off as another one of the James Bond spoofs that littered the screen in the 1960's (The Matt Helm series, the Dr. Goldfoot series, etc). The movie is about superspy Modesty Blaise (Vitti), who can change her appearance just by snapping her fingers. She is hired by the British government to protect a shipment of diamonds, which international thief Gabriel (Bogarde) is after. Blaise only accepts the job if Willie Garvin (Stamp) is allowed to work with her. Film goes on its way from there. Script is infuriating because it misses opportunity after opportunity for satire. It assumes that just because Blaise is a woman superspy, that alone is hilarious. Vitti does her best, and sounds like a smoky voiced Garbo, but the script leaves her high and dry. She gets most of her laughs from intonation, sight gags, and the glint in her eyes. Stamp is on the sidelines, although his appearance changes at will also. Bogarde as Gabriel is the funniest person in the film, whether he's refusing an egg because it's overcooked or reminding a potential killer that it's rude to point. This one does have Bogarde, and Blaises' changes are spectacular, and so are the sets. There are setpieces that are homages to famous directors, which I found amusing. However, it just goes on too long for what little it is trying to do, there are too many dry spells without laughs, and Bogarde and company are off-screen for too long. Still worth a watch--maybe.
Bearbeitung vorschlagen oder fehlenden Inhalt hinzufügen
What is t
Salope baise dans l'obscurité
Une infirmière lesbienne à l'entraînement
Un gangbang interracial en public