{"id":225,"date":"2012-03-11T16:16:20","date_gmt":"2012-03-11T16:16:20","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=225"},"modified":"2012-03-11T16:16:36","modified_gmt":"2012-03-11T16:16:36","slug":"la-bouillabaisse","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/la-bouillabaisse\/","title":{"rendered":"Bouillabaisse"},"content":{"rendered":"<p>Recette de Jeannine Berenger.<\/p>\n<p><!--more--><\/p>\n<h2>Ingr\u00e9dients:<\/h2>\n<ul>\n<li>2 rascasses<\/li>\n<li>1 vive<\/li>\n<li>1 grondin<\/li>\n<li>s\u00e9verots<\/li>\n<li>bouillon de poisson<\/li>\n<li>quelques tranches de lotte (ou congre)<\/li>\n<li>2 gros oignon \u00e9minc\u00e9<\/li>\n<li>4 pommes de terre<\/li>\n<li>3-4 gousses d&#8217;ail<\/li>\n<li>2 feuilles de laurier<\/li>\n<li>fenouil<\/li>\n<li>persil<\/li>\n<li>2 tomates<\/li>\n<li>2-3 cuill\u00e8res \u00e0 soupe d&#8217;huile d&#8217;olive<\/li>\n<li>2 paquets de safran (ou Spigol)<\/li>\n<\/ul>\n<h2>Pr\u00e9paration:<\/h2>\n<p>Dans un gros faitout verser l&#8217;oignon \u00e9minc\u00e9, l&#8217;ail, le laurier, le fenouil, le persil, les tomates, l&#8217;huile d&#8217;olive et le safran avec la lotte en tranches. Saler et poivrer. Laisser mac\u00e9rer 3 ou 4 heures. Quand c\u2019est le moment, retirer la lotte et faire revenir l\u00e9g\u00e8rement un oignon et les pommes de terre, puis remettre seulement les tranches de lottes pendant 10mm d\u2019\u00e9bullition et enfin les autres poissons encore 10 min et le bouillon de poisson (2 louches par personne) avec les t\u00eates et severots (poissons peu chers).<\/p>\n<p>Retirer le poisson d\u00e9licatement des plats. Filtrer le jus avec le couvercle de la soupi\u00e8re. Sortir les pommes de terre.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Jeannine Berenger.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[27,10],"tags":[165,142,83],"class_list":["post-225","post","type-post","status-publish","format-standard","hentry","category-poissons","category-francais","tag-bouillabaisse","tag-poisson","tag-soupe"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/225","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=225"}],"version-history":[{"count":2,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/225\/revisions"}],"predecessor-version":[{"id":227,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/225\/revisions\/227"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}